Almond Braid

• 3/4 teaspoon active dry yeast
• 2 tablespoons warm water
• 2 tablespoons sugar
• 1/2 cup butter melted and cooled to room temperature
• 1/2 cup whole milk room temperature
• 2 egg yolks room temperature, reserve both egg whites in separate bowls
• 2 cups flour all-purpose
• 1/4 cup salted butter room temperature
• 4 ounces almond paste
• 1 egg white reserved
• 3/4 cup powdered sugar
• 1/3 cup all purpose flour
• 1/3 cup unsalted almonds chopped finely
• flour for dusting work surface
• 1 egg white reserved
• 1/4 cup sliced almonds
• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon almond extract

1. Add yeast and warm water to the bowl of the KitchenAid(R) Artisan(R) Series 5-Quart Tilt-Head Stand Mixer fitted with the flat beater. Let stand for a few minutes to dissolve the yeast. Add sugar, milk, butter and egg yolks and mix on low speed (2 or 3). Gradually add in the flour. Do not over mix. The dough should be slightly sticky to the touch, but manageable. Remove the dough from the bowl and knead a few times until smooth on a floured surface. Wrap in plastic wrap and refrigerate for 8-12 hours.
2. Chop your almonds in the KitchenAid(R) 3.5 Cup Food Chopper with a few pulses till the nuts are finely chopped. Add butter, almond paste, and egg white to the bowl of the Stand Mixer fitted with the whisk. Mix on medium low speed (2 or 3) until smooth. Then add powdered sugar and flour and continue to mix. Lastly, mix in the chopped almonds until well incorporated. Cover and chill until ready to assemble.

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Taken from www.yummly.com/recipe/Almond-Braid-2098567 (may not work)