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1
In a large mixer bowl, combine 2 cups flour & yeast.
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2
On the stove, heat milk, butter, granulated sugar & salt until 115-120 degrees. Don't worry if the butter isn't completely melted.
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3
Add to dry mixture in bowl.
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4
Add egg, beating at a low speed for 1/2 minute. Be sure to scrape the bowl during mixing so as to get all yeast incorporated.
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5
Beat at a high speed for 3 minutes.
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6
Stir in the remaining flour (and up to 1/2 cup more to make a soft, knead-able dough).
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7
Knead on floured surface until smooth.
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8
Put ball in greased bowl. Flip to grease both sides.
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9
Cover with damp cloth & let rise in a warm place until double (1-1 1/2 hours).
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10
Punch dough down & let rest 10 minutes.
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11
Roll into a rectangle (about 12x18 inches).
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12
Make the almond filling by creaming together sugar and butter. Stir in slmonds & extract.
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13
Spread the almond filling over the pastry.
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14
roll from the long edge & pinch to seal.
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15
Place seam side down on greased baking sheet (can be shaped as necessary to fit onto baking sheet).
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16
Cut every 1/2 inch to within 1/2 inch of bottom. Gently pull each slice alternately to left & right.
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17
Let rise in warm place until nearly double (about 1 hour).
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18
Bake in 375 degree overn for 20-25 minutes.
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19
While still hot, sprinkle with powdered sugar.
