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- 1/2 cup Chobani® plain Greek yogurt
- 1/4 cup sugar
- 1/4 cup butter, cut in small cubes
- 1 envelope active dry yeast -OR- 2 tsp bread machine yeast
- 1/4 cup warm (110 degrees F) water
- 1/2 tsp salt
- 2 cups flour
- Topping:
- 8 oz cream cheese -OR- neufchatel cheese, room temp
- 1/4 cup + 2 tbs sugar
- 1 egg
- 1 tsp almond extract
- pinch of salt
- 1/2 cup sliced lightly toasted almonds
- Icing:
- 1 cup sifted confectioner's sugar
- 1 tsp almond extract
- 2-3 tbs cream or half and half
View Full Recipe at Bake at Midnite
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