In a small bowl dissolve the yeast in warm water. In a large bowl beat the 1/2 cup butter, sugar, and salt with a electric mixer on medium to high speed until combined. Add 1 cup of the flour, milk, eggs, and dissolved yeast. Beat until well combined. Stir in the remaining flour. Stir until dough is smooth. Place dough in a large greased bowl. Cover and refrigerate for 6 to 24 hours. Filling: In a medium mixing bowl stir together the brown sugar, the 2 tablespoons of flour, cinnamon, nutmeg, and allspice. Add the peaches (or apples). Toss to coat the fruit. Set aside.Grease 2 baking sheets. Stir dough down. Turn the dough out onto a lightly floured surface. Divide dough in half. Roll each half of the dough into a 12 x 9 inch rectangle. Carefully transfer each rectangle to a prepared baking sheet. Spread with the 1/4 cup butter. Spread the filling in a 3 inch wide strip down the center of each rectangle to within 1 inch of the ends.On the long sides, make 3 inch cuts from the edges toward the center at 1 inch intervals. Starting at one end alternately fold opposite strips of dough, at an angle across the filling. Slightly press the ends in the center together to seal. Cover and let rise in a warm place until nearly doubled in size (45 to 60 minutes).Bake in a 350F oven for 25 to 30 minutes or until done. Remove from oven. Drizzle with Powdered Sugar Icing. Serve warm.