3 pkgs. yeast
5 tbsp. water (warm)
3/4 c. butter
1 1/4 c. milk
3/4 tsp. salt
3/4 c. sugar
1 lg. egg, beaten (save some for brushing on cakes)
Approximately 5-6 c. flour

Dissolve yeast in warm water. Melt butter in saucepan and add milk. Chill until lukewarm. Mix all ingredients with half of flour, until dough is smooth and elastic, adding more flour gradually (don't get dough too stiff). Sprinkle dough with small amount of flour and cover with towel until double.

Punch dough down and turn on lightly floured baking board and knead until smooth, adding small amounts of flour gradually if needed. Divide into two rectangles and spread almond paste on top. Roll up snip tops. Cover and let rise until approximately double. Bake at 375 degrees for 20-25 minutes. Sprinkle tops with nuts or spread icing on top. Can be made into braids also.