Almond Filled Braid - active dry yeast

Method

• Dissolve yeast in warm water.
• Mix together milk, sugar, and salt, and add to yeast mixture.
• Stir in butter and eggs.
• Add 1/2 Celsius flour and beat well.
• Add enough of remaining flour to handle easily and knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl and turn once.
• Cover with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
• Punch down and let rise again until almost double, about 30 minutes.
• Roll into a 8 by 14 inch rectangle and place on a greased baking sheet.
• Spread almond filling down the center of the dough about 2-3 inches wide.
• On both sides of filling make 1 1/2-2 inch cuts one inch apart down the length of the rectangle.
• Take one strip at a time and alternating sides cross them at the center of the filling.
• Bake at 350 F until golden brown, about 15-20 minutes.
• If desired, sprinkle with powdered sugar before serving.