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Read and Follow Carefully!
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Pastry: Place butter and sugar in 4-quart bowl, pour heated milk over fat.
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Let stand while yeast dissolves in 1/2 cup water and 1 tbs sugar.
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Stir and let stand for 5 minutes.
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When yeast is dissolved and bubbly, add eggs and beat well.
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Add yeast/egg mixture to cooled milk mixture.
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Add salt to flour in sifter and sift in to bowl of above ingredients.
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Beat with a spoon until all flour is added to make a soft dough.
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Let rise until double.
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Custard: Heat milk.
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Mix sugar, salt and flour together and stir into hot milk.
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Stir until thick, beat egg yolk and gradually add hot mixture TO YOLK until hot and then add back to original mixture.
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Cook 1 minute more.
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Let cool.
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Almond Filling: Beat all ingredients together with mixer.
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Crumb Mixture: Combine flour, sugar and walnuts; mix in the 1/2 cup butter until well mixed.
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Assembly: Divide dough into 3 portions, or, make up to 12 small pastries.
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Roll out to about 1/4 to 1/2 thick rectangles, long side perpendicular to you works best.
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Place fillings down center of rectangle in this order: Custard, almond filling, crumb mixture.
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Cut equal number of slits on both sides of rectangle, leaving the center 1/3 of dough intact with fillings.
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Braid the strips you just cut over the fillings.
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Place pastries in foil lined pans, brush with egg white beaten with 2 tbs water.
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Place halved maraschino cherries, like buttons, down the top and sprinkle with more crumb mixture.
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Bake at 350u00b0F for 20 min for small pastries, 30 minutes for medium, and 35-40 minutes for large.
