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To make pastry:.
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Mix all pastry ingredients in a large mixing bowl only until will blended.
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Cover and let rise till doubled.
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Meanwhile, make fillings and toppings.
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For Cream Filling:.
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Heat milk in saucepan.
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Mix egg yolk into dry ingredients.
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Add a little warm milk to temper, then mix with heated milk.
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Stir and cook till thick.
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Remove from heat and cover with plastic wrap.
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Cool.
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For Almond Filling:.
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Mix all ingredients with until well blended.
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14
For Streusel Topping:.
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Mix all ingredients with fingers or pastry blender until mixture resembles course crumbs.
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For Almond Icing:.
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Combine powdered sugar with enought milk or cream to make a slightly runny icing.
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Add almond extract.
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Punch down dough.
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Divide dough into 4 equal parts.
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Using one portion of the dough, roll out into a rectangle on a lightly floured board.
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Spread 1/4 cream filling on each; then 1/4 almond filling.
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Roll up jelly-roll fashion.
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Cut about 10 slashes through top with a sharp knife.
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Repeat with remaining 3 portions of dough.
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Place each roll on greased cookie sheet.
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Shape into wreath or candy cane shape.
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Sprinkle with streusel topping.
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Let rise in a warm place till double in bulk.
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Bake at 375* for 20 minute.
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31
Drizzle with Almond Icing and sprinkle with almonds.
