Danish Pastry Braid

Instructions

1. Prepare the yeast mixture
   In a small bowl, dissolve the yeast in warm water with 1 teaspoon of the sugar. Let it stand for 5-10 minutes until foamy. This indicates that your yeast is active and ready to use.
2. Make the dough
   In a large mixing bowl, combine the remaining sugar, milk, and egg. Add the yeast mixture and stir well. Gradually add the flour and salt, mixing until a soft dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Cover and refrigerate for 30 minutes.
3. Laminate the dough
   Roll out the chilled dough on a floured surface into a 12x18-inch rectangle. Arrange two-thirds of the cold butter slices over two-thirds of the dough, leaving one-third of the dough uncovered. Fold the uncovered third over the middle third, then fold the remaining buttered third on top, creating a letter fold. Turn the dough 90 degrees, roll out again to a 12x18-inch rectangle, and repeat the folding process. Wrap in plastic and refrigerate for 1 hour. Repeat this rolling and folding process one more time, then refrigerate for another hour.
4. Prepare the filling
   In a medium bowl, mix together the almond paste, softened butter, and confectioners' sugar until smooth and creamy. Set aside at room temperature until ready to use.
5. Shape the braid
   Roll the chilled dough into a 12x16-inch rectangle on a piece of parchment paper. Using a ruler and a knife, mark the dough lengthwise into thirds. Spread the almond filling down the center third of the dough. Cut 1-inch wide diagonal strips along both sides of the filling. Fold the strips over the filling, alternating from side to side to create a braided appearance. Pinch the ends to seal.
6. Proof the pastry
   Carefully transfer the parchment with the braided pastry onto a baking sheet. Cover loosely with plastic wrap and let rise in a warm place for 45 minutes until slightly puffy.
7. Bake the pastry
   Preheat oven to 375°F (190°C). Brush the pastry with beaten egg and sprinkle with sliced almonds. Bake for 25-30 minutes until golden brown. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack.
8. Glaze and serve
   While the pastry is still warm, prepare the glaze by mixing 1 cup confectioners' sugar with 2 tablespoons milk until smooth. Drizzle the glaze over the pastry. Allow to cool completely before slicing and serving.