Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve. Let stand until foamy, about 10 minutes.
In a large bowl combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour. Beat until smooth with a whisk. Add yeast mixture. Beat 3 minutes, or until smooth. Add flour 1/2 cup at a time with a wooden spoon until a soft dough is formed.
Turn dough out onto a lightly floured surface and knead until smooth and silky, about 5 minutes. Be certain dough remains soft. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm area until doubled, about 1-1/2 hours.
Meanwhile, combine filling ingredients in a bowl, beat until smooth, and set aside. Gently deflate dough, turn out onto a lightly floured board, and roll or pat into a 10 x 12 inch rectangle. Brush with melted butter. Spread with filling, leaving a 1/2 inch border all around dough.
Roll up jelly-roll fashion and pinch seams. Holding one end, twist dough about 6-8 times to make a rope. Form into a flat coil and place in a well-greased 10-12 cup kugelhof mold or tube pan (Note: Angelfood cake pan works well, as would a Bundt pan). Pinch ends together and adjust dough to lie evenly in pan, no more than two-thirds full. Cover loosely with plastic wrap and let rise until even with top of pan, about 45 minutes.
Bake in a preheated 350 degrees F oven for 40-45 minutes, or until golden brown and a tester comes out clean. There will be a hollow sound when tapped. Let stand 5 minutes in the pan, then transfer from baking pan to a rack to cool completely. Let stand 4 hours to overnight, wrapped in plastic, before slicing.
While cake is still warm, drizzle with powdered sugar glaze (1 cup sifted powdered sugar and 2-3 Tbs. Irish Cream Liqueur).