2 2/3-3 cups flour
1/3 cup cocoa
1 package active dry yeast (2 1/4 teaspoons)
2/3 cup milk
1/3 cup butter
1/3 cup sugar
3/4 teaspoon salt
2 eggs
1/3 cup sugar
2/3 cup finely chopped almonds
1/4 cup melted butter
Icing
1 cup sifted powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Stir together 1 1/4 cups flour, cocoa and yeast. Heat and stir together milk, butter, sugar and salt till warm (120°-130°F) and butter begins to melt. Add to flour mixture. Add eggs. Stir in as much remaining flour as possible. Turn out onto lightly floured surface. Knead 3-5 minutes, kneading in enough remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough into ball. Place in greased bowl, turning to coat top. Cover and let rise in warm place 1-1 1/2 hours till doubled. Punch dough down. Turn out onto lightly floured surface. Divide into 8 pieces. Cover and let rest 10 minutes. Grease 12 cup fluted tube pan. Combine sugar and almonds. Divide each piece into 8 and roll into small balls. Dip each ball in melted butter and roll in almond mixture. Arrange in prepared pan, making 2 layers of balls. Cover and let rise in warm place 30-40 minutes till doubled. Heat oven to 375°F. Bake 25 minutes. Immediately invert onto serving plate and remove pan. Cool slightly. Drizzle with icing.
Icing
Combine all ingredients. Add more milk as needed to obtain drizzling consistency.