Rumanian Almond Braid
alt.cooking-chien/Connie G
Makes 1 loaf.

3 1/2 to 4 cups all-purpose flour
1/3 cup sugar
1 package FLEISCHMANN'S Active Dry or RapidRise Yeast
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine, cut into pieces
3 eggs
Almond Filling (recipe follows)
1 tablespoon water

In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel, and salt.

Heat milk, 1/4 cup water, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Separate 1 egg; reserve egg white for Almond Filling. Add 1 yolk, 1 whole egg, and 1/2 cup flour to batter; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on floured surface until smooth, about 5 minutes. Cover; let rise in warm place until doubled, about 1 1/2 hours. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 20 minutes. Proceed with recipe.)

Punch dough down. Remove dough to floured surface; divide into 3 equal pieces. Roll each piece to 24- x 4-inch rectangle. Spread one-third of Almond Filling over each rectangle to within 1/2 inch of edges. Beginning at long end, roll each up tightly as for jelly roll. Pinch seams and ends to seal. Braid ropes. Place in greased 10-inch tube pan; pinch ends together to seal. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Lightly beat remaining egg with 1 tablespoon water; brush over braid. Bake at 350 for 35 to 40 minutes or until done. Remove from pan; let cool on wire rack.

Almond Filling:
In bowl, combine 1/3 cup (3 ounces) almond paste, 1/3 cup finely chopped toasted almonds, 1 egg white, and 1 teaspoon grated lemon peel; stir with fork.