KUCHEN:

1 1/3 cups milk (or part milk and part dairy sour cream)
1 cup (2 sticks) butter
1/2 cup sugar
2 pkts. yeast (or equivalent)
6 egg yolks (reserve whites)
1/2 tsp. salt
1 grated rind of a lemon
5 cups all-purpose flour (plus)
optional spices: nutmeg or mace or cardamon or fennel

ALMOND FILLING:

3 egg whites
1 tsp. almond extract
2 tbsp. almond liqueur (if you have it)
1/3 cup brown sugar
1 (7 to 8 oz.) tube or can almond paste

Proof yeast in 1/4 cup warm water with a pinch of sugar.

Using dough hook in mixer... Add flour. Form a center well in the flour for the other ingredients; then add all the other kuchen ingredients. Mix thoroughly at slow speed (2 on a Kitchenaid) for 5 mins or more. If the dough does not pull from the sides at the top of the bowl add a little more flour.

Do not knead. Let dough rise in a warm space until doubled -- usually about an hour. Punch down the dough and chill it. Dough may be refrigerated over night. Chilling helps with rolling out the dough.

Prepare Filling: In a mixer, food processor or blender... Lightly whip three egg whites. Add the sugar, extract, and liqueur. Break up the almond paste into small lumps, add to liquid and then mix until smooth.

DOUGH IS STICKY AND STRETCHY! Dust a non-stick rolling surface with flour. Cut dough into two equal parts. For each part: Knead dough lightly to make uniform. Roll out the dough into a long rectangle (about 16x8-inches)

Place half the filling down the long center of the dough. Roll the dough to form a log. Brush the edge with water or with a mix of milk and egg white, then pinch closed. Roll log so pinched seam is down. Bring roll ends together to form a wreath. Brush ends with water or egg/milk and pinch together.

Place wreaths on a baking pan using parchment paper or cornmeal to protect the bottom. Brush top generously with egg white and milk mixture. Let raise until doubled.

Bake wreaths at 350-375°F (about 325°F in a convection oven) for 45 minutes.

Submitted by: Richard Davis