In a large mixing bowl sprinkle yeast over the warm water. Let the mixture stand for about 5 minutes, or until foamy. Add the milk, 1 egg, butter, sugar and salt. Stir everything well with a wooden spoon.
Add 3 cups of flour, one cup at a time, stirring well after each addition. Add just enough of the remaining flour as you keep stirring until the dough gathers into a shaggy ball in the center of the bowl. Reserve remaining flour for kneading.
Turn the dough over on a lightly floured board. Knead the dough until it is smooth and elastic and can stretch thinly. Add more flour sparingly as needed to help with the stickiness while you knead. Shape the dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 and 1/2 hours or until the dough has doubled in size. Meanwhile, prepare the white chocolate filling (see instructions below).
Once the dough has risen, gently deflate it in a lightly floured board. Divide it into 10-12 portions. Flatten or roll a portion into a roughly 7x4 inch rectangle or oval. Spread about 1/2 tablespoon of filling near the left edge of the rectangle/oval. Roll the left edge of the dough over just to cover the filling. Using a knife, cut the remaining unrolled portion of the dough into 1/2 inch strips. Roll the dough completely to form a log.
Join the ends of the log together to form a circle. Pinch the edges together to seal. Repeat with the rest of the dough portions. Arrange the formed buns on a large baking tray. (See the photo instruction on the post to help with forming the buns) Let the buns rise once more, covered loosely with a towel, for 1 hour or until puffy and doubled in size.
Once risen, brush the buns with beaten egg. Bake at 350 F for 18-25 minutes, or until the buns are lightly golden. To make the finishing syrup, combine water and sugar and stir until the sugar is dissolved. Brush the surface of the baked buns generously with the simple syrup. Add almond slices over the buns, tucking them in the creases and corners of the bread. Serve warm.