Shape into candy canes or wreaths if desired. (Ours were sprinkled with green and red sugar crystals in the pictures.)
Basic Dough:
2 sticks softened butter
3/4 c. sugar
2 c. warm milk
4 1/2 tsp. yeast
1/2 c. lukewarm water
1 TB sugar
1 tsp salt
2 eggs
6-8 cups flour (usually 7 1/2 c. works)
Place butter & sugar in bowl. Add warm milk and stir until butter melts. Let stand while mixing yeast with water & sugar. Let stand for 5 minutes. Mix everything together with remaining ingredients, adding flour a cup at a time until dough doesn't stick to the sides of the bowl. Knead. Cover and let rise until double. Meanwhile, make fillings.
Cream Filling:
Heat to boiling on medium heat in saucepan:
2 c milk
Mix these together in a bowl, stirring after dry ingredients first:
1 tsp. salt
2/3 c. sugar
6 TB flour
2 tsp. vanilla
2 egg yolk
Add a little warm milk, then mix with heated milk and stir and cook till thick. Cover with plastic wrap and cool filling to room temp before spreading.
Almond Filling: (this is how Hans likes it--I like double this almond filling)
1 stick butter, softened
3/4 c sugar
3/4 c rolled oats
2-3 tsp. almond extract
Divide dough into 4 parts. Shape first dough portion by rolling it into a rectangle about the size of a cookie sheet. Spread ¼ of cream filling on the center of the pastry then sprinkle with ¼ of almond filling. Cut slits in the long ends of the dough. Braid the dough by folding and stretching alternating strips of dough over the filling. Repeat with the other three portions of dough. Cover and let dough rise until double in bulk. Bake at 375 degrees for about 20 minutes.
Almond Icing:
2 cup powdered sugar
4 TB milk or cream
2 tsp almond flavoring
Drizzle on baked pastry and sprinkle sliced almonds on top if desired.
