Almond Filled Braid

• 2 tablespoons active dry yeast
• 1/4 cup warm water
• 3/4 cup lukewarm milk
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 cup butter, softened
• 2 eggs
• 4 1/2 - 5 cups flour
• 1 (12 ounce) can almond filling
• powdered sugar (optional)

1. Dissolve yeast in warm water.
2. Mix together milk, sugar, and salt, and add to yeast mixture.
3. Stir in butter and eggs.
4. Add 1/2 Celsius flour and beat well.
5. Add enough of remaining flour to handle easily and knead until smooth and elastic, about 5 minutes.
6. Place in a greased bowl and turn once.
7. Cover with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
8. Punch down and let rise again until almost double, about 30 minutes.
9. Roll into a 8 by 14 inch rectangle and place on a greased baking sheet.
10. Spread almond filling down the center of the dough about 2-3 inches wide.
11. On both sides of filling make 1 1/2-2 inch cuts one inch apart down the length of the rectangle.
12. Take one strip at a time and alternating sides cross them at the center of the filling.
13. Bake at 350 F until golden brown, about 15-20 minutes.
14. If desired, sprinkle with powdered sugar before serving.

active dry yeast, water, lukewarm milk, sugar, salt, butter, eggs, flour, almond filling, powdered sugar

Taken from www.food.com/recipe/almond-filled-braid-472213 (may not work)