Directions

• In a large measuring cup, combine the yeast, 1 tablespoon of sugar and 1/2 c warm water. Stir gently until mostly combined and let sit for 10 minutes.
• In the bowl of the stand mixer combine the flour , sugar and salt. Whisk to combine. Add the paddle attachment.
• While the mixer is on low speed, add the eggs, water/yeast mix, vanilla, milk and the butter. Mix at medium speed until the dough comes together, but still sticky.
• Continue mixing, switching to the hook attachment when the dough becomes thick. Total mixing time could take up to 25 minutes. You want to build the gluten in the dough and have it become elastic. You want to resist adding more flour.
• Once dough pulls away from the sides of the stand mixer bowl, transfer to a greased bowl and lightly coat the surface of dough. Cover bowl and let proof in a warm spot for 60-90 minutes or until dough doubles in size.
• Once dough proofs, transfer  to  a flat surface and knead gently for a few seconds. Divide the dough into three equal dough balls. Each should weigh about 15.4 ounces.
• Working as quick as you can, roll each sections of the dough  on a lightly floured surface into a long and narrow shape, about 24 inches long by  4-5 inches wide.  Down the middle of each section of dough rolled out, sprinkle in some the fruit cake mix(not the cherries). If using the plastic baby Jesus, you can tuck him into one of the sections. Fold and roll sections as tight as you can.
• Once you have the three sections filled and rolled, carefully braid them together and connect the ends as best that you can. Place onto parchment lined baking sheet. In the center, place an ovenproof bowl that has been greased in the center of ring. Cover and let proof for 45-60 minutes longer.
• Preheat oven to 350 degrees F. After the dough proofs for the second time, brush the entire surface with eggwash. Place 8 cherries firmly into the dough and around the rosca ring. Sprinkle some of the fruit cake mix around evenly over the top. Srinkle on some toasted almonds.
• Bake  on the middle rack for 20 to 25 minutes or until golden brown. Internal temperature of bread should be at least 190 degrees.