Lots of work, but great taste!
1 ½ c butter, softened
¼ c flour
¾ c milk
1/3 c sugar
1 T salt
½ c very warm water
2 pkg active dry yeast
1 egg
3 ¾ c flour
Filling:
8 oz almond paste
¾ c crushed zwieback crumbs
½ c melted butter
1 egg
½ t almond extract
Frosting:
2 c confectioner’s sugar
3-4 T milk
With a wooden spoon, beat 1 ½ butter and ¼ c flour until smooth. Spread on wet wax paper to a 12×8” rectangle. Refrigerate wax paper on cookie sheet until firm. Heat milk slightly. Add sugar and salt. Cool to lukewarm. Put warm water in large bowl. Stir and dissolve yeast.Stir in milk mixture, egg, and 3 c flour. Beat until smooth. Add rest of flour, kneading dough until dough leaves sides of bowl. Refrigerate, covered, ½ hour or longer.
Turn dough out onto floured board; roll to 12×16” rectangle. Place chilled butter mixture on one half and peel off waxed paper. Fold dough over butter and pinch edges to seal. With the fold at your right, roll out from center into 16×18” rectangle. From short side, fold into thirds, making three layers. Seal edges. Chill one hour. Repeat rolling to 16×18” and folding. If butter breaks through, cover with flour. Seal edges; chill ½ hour.
Roll and fold again, seal. Chill, wrapped in foil, three hours or overnight. Cut dough in half. Roll one half into a 22×8” strip; keep the other half chilled. Cut strip into thirds lengthwise. Mix filling. Take half of filling and fill center of each strip, dividing filling equally among strips. Close long edges together over filling and seal as much as possible. Braid strips. Form into a ring. Let rise in warm place for one hour. Bake at 375 for 30 minutes. Mix frosting ingredients and ice. Makes 2.
