Categories: Breads, Ethnic 
      Yield: 1 servings 
  
      1 pk Yeast 
    1/2 c  Sugar 
      2 tb Warm water 
    1/8 ts Almond extract 
      1 c  Warm milk 
      2 ea Eggs (well beaten) 
    1/4 c  Melted butter 
      3 c  Sifted flour 
  1 1/2 ts Grated lemon rind 
      1 ea Egg yolk 
      1 tb Blanched almonds 
  
  Dissolve yeast in warm water and add to lukewarm milk. Add butter, lemon 
  rind, sugar, and almond extract and mix well. Add flour and eggs. Knead 
  until smooth and allow to rise until doubled in bulk. Then knead again. 
  Divide dough into three parts. Roll each portion into a long strip. Braid 
  three strips into roll. Place on buttered pan, cover with towel and allow 
  to rise until doubled in bulk again. Brush with beaten egg yolk. Sprinkle 
  top with thin slivers of almonds and bake in moderate oven for about 30 
  minutes.