1 1/2 c. butter or veg. butter, softened
1/4 c. unsifted all-purpose flour
3/4 c. milk
1/3 c. granulated sugar
1 tsp. salt
1/2 c. very warm water (105-115 degrees)
2 pkg. active dry yeast
1 egg
3 3/4 c. unsifted all-purpose flour

FILLING:

1 can (8 oz.) almond paste (1 c.)
3/4 c. crushed Zwieback (8)
1/2 c. butter, melted
1 egg
1/2 tsp. almond extract
2 c. unsifted confectioners' sugar
3-4 tbsp. milk
Candied red cherries
Angelica bits

1. In bowl with wooden spoon beat butter and 1/4 cup flour until smooth. Spread on waxed paper (on wet surface) to 12 x 8 inch rectangle. Refrigerate on cookie sheet. Heat milk slightly. Add sugar and salt; stir to dissolve. Cool to lukewarm.

2. Check temperature of water with thermometer. Pour into large bowl; sprinkle with yeast; stir to dissolve. Stir in milk mixture, egg and 3 cups flour, beat with wooden spoon until smooth. Mix in rest of flour with hand until dough leaves side of bowl.

3. Refrigerate covered 1/2 hour. Turn out onto lightly floured pastry cloth with covered rolling pin. Roll into 16 x 12 inch rectangle. Place chilled butter mixture on half of dough; remove paper. Fold other 1/2 of dough over butter, pinch the edges to seal.

4. With fold at right, roll out from center to a 16 x 8 inch rectangle. From short side fold dough into thirds making 3 layers, seal edges. Chill 1 hour. Repeat rolling and folding (if butter breaks through brush with flour, seal edges. Chill 1/2 hour.

5. Roll; fold again. Seal edges, chill wrapped in foil, 3 hours or overnight. Roll 1/2 dough into 22 x 8 inch strips. Chill other half, cut into thirds lengthwise. Mix filling ingredients. Fill center of each strip with 1/3 cup. Close edges over filling. Braid. Form wreath. 6 inches across in amount on brown paper on cookie sheet. Seal ends. Let rise 1 hour. Preheat oven to 375 degrees. Bake 1/2 hour. Cool.