Instructions

1. Prep the dough: Bring the milk to a simmer in a small saucepan. Remove it from the heat and add the butter. Once it’s melted, stir in the orange juice. Transfer to a large mixing bowl. When the mixture is just barely warm, stir in the yeast, 1 cup of flour, and the sugar. Cover the bowl and let sit for 10 minutes.
2. After 10 minutes, you should see a few bubbles in the mixture. Mix in the egg and salt. Add another 1-1/2 cups of flour and mix until the dough comes together. Turn it out onto a lightly floured surface.
3. Use the remaining 1/4 cup of flour for your hands and your countertop as you knead the dough for 6-8 minutes (though this took me closer to 12), until the dough is smooth and supple. 
4. First rise: Place the dough in a greased bowl, cover and let rise until it doubles in volume (1 to 1-1/2 hours).
5. Make the filling: In a medium bowl, use your fingers to rub the orange zest into the sugar until the mixture resembles wet sand. Add the butter, flour, and finely chopped almonds, using your fingers to combine everything until it forms a coarse paste.
6. Once the dough has finished its first rise, deflate it slightly and pat it into a rectangle. Cover it with greased plastic and let it rest for 5 minutes.
7. On a lightly floured surface, roll out the dough into a 12-x-18-inch rectangle. Sprinkle the filling over the rectangle, leaving 1/2 inch on one long edge uncovered. Starting at the covered long edge, carefully roll towards the uncovered edge, creating a long roll. Shape the dough into a circle, pinching the seams to seal. (I used a bit of warm water to help the seal stick.) 
8. The second rise: Using a sharp paring knife, cut slits 1-1/2 inches apart, three-fourths of the way from the center of the ring. Cover with greased plastic and let rise for 40 minutes, until the coffee cake is almost doubled. After 20 minutes of rising time, preheat the oven to 375F. 
9. When the cake completes its second rise, remove the plastic and bake for 20-25 minutes, until the cake is golden brown. Let the cake cool on a rack.
10. Finish the coffee cake: In a small bowl, combine the powdered sugar and orange juice until it has a drizzle-able consistency. When the cake is lukewarm, drizzle the glaze over the cake and serve.