1 1/2 c. butter, softened
1/4 c. unsifted all-purpose flour
3/4 c. milk
1/3 c. sugar
1 tsp. salt
1/2 c. warm water
2 pkg. dry yeast
1 egg
3 3/4 c. flour

FILLING:

1 (8 oz.) can almond paste
3/4 c. crushed Zwieback
1/2 c. butter
1 egg
1/2 tsp. almond extract

GARNISH:

2 c. unsifted confectioners sugar
3-4 tbsp. milk
Candied red cherries
Angelica bits

In a bowl beat butter and 1/4 cup flour until smooth. Spread on waxed paper (on wet surface) to a 12x8 inch rectangle. Refrigerate on a cookie sheet. Heat milk slightly. Add sugar and salt. Stir to dissolve. Cool to lukewarm. Check temperature of water with a thermometer (105-115 degrees).

Pour into large bowl, sprinkle with yeast and 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 a rolling pin roll into a 16x12 inch rectangle. Place chilled butter mixture on half of dough. Remove paper. Fold other half over butter. Pinch edges to seal.

With fold at right, roll out from center to a 16x8 inch rectangle. From short side fold dough into thirds making 3 layers. Seal edges and chill 1 hour.

Repeat rolling and folding. (If butter breaks through, brush with flour.) Seal edges and chill 1/2 hour. Roll, fold again, seal edges and chill wrapped in foil 3 hours or overnight. Roll half of dough into 22x8 inch strip. 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 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.