Butter Braid with Almond Glaze

Butter Braid
1 Tbsp yeast
¼ cup warm water
1 cup scalded milk
⅓ cup sugar
1 ½ tsp salt
2 eggs

3 ½ - 4 cups flour
2 sticks butter, frozen, sliced
1 egg yolk
2 tsp cream
Cinnamon sugar 

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Almond Glaze

2 cups powdered sugar

3 Tbsp butter

½ tsp almond extract

Directions

Dissolve yeast in water. Scald milk, add sugar and salt. Let cool to lukewarm. Lightly beat eggs and add to milk mixture. Add yeast. Knead in flour until dough is smooth and elastic, about 5 minutes. Roll dough into 12x18 rectangle and spread 1 stick sliced butter onto ⅔ of dough. Fold the other third to the middle and quickly fold final buttered third on top. Fold in half the opposite direction. Roll dough into 12x18 rectangle and repeat the folding process with another stick of butter. Wrap dough in greased plastic wrap and refrigerate overnight in a covered container. If the dough becomes too difficult to role out, refrigerate before rolling.

The next day, roll dough into 12x18 rectangle again. Cut the rectangle into six 18" strips. Braid 3 and 3 to form two braids, place on greased jelly roll pan and let rise double (about 1 hour). Brush risen braids with an egg yolk and cream mixture, sprinkle with cinnamon sugar, and bake at 350° for 20 minutes or until golden brown. Watch that the butter does not spill into the oven! Let cool slightly, frost with powdered sugar icing. Add sliced almonds if desired.