1 1/2 c. 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
2 pkg. active dry yeast
1 egg
3 3/4 c. unsifted all-purpose flour

FILLING:

1 can (8 oz.) almond past (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 to 4 tbsp. milk
Candied red cherries
Angelica bits

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.

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.

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 half of dough over butter; pinch the edges to seal.

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

Roll; fold again. Seal edges; chill, wrapped in foil, 3 hours or overnight. Roll half of 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 center on brown paper on cookie sheet; seal ends. Let rise in warm place 1 hour - until doubled. Preheat oven to 375 degrees. Bake 1/2 hour. Cool slightly on rack. Mix sugar and milk; spread half over pastry. Decorate. Makes 2.