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Ingredients
Dough
1 Cup butter
2 Cups milk, warmed
2 Tablespoons yeast
1 Tablespoons sugar
1 Teaspoon salt
2 Eggs
8 Cups flour
Cream filling
1 Cup milk
1 Egg yolk
1/2 Teaspoon salt
1/3 Cup sugar
2 Tablespoons flour
Almond Filling
1/2 Cup butter
3/4 Cup sugar
1/2 Cup oats
2 Teaspoons almond extract
Streusel Topping
1/2 Cup flour
1/2 Cup sugar
1/2 Cup butter
Almond Icing
1 Cup powdered sugar
2 Tablespoons milk
1 Teaspoon almond extract
Instructions
Place first set of ingredients in large mixing bowl. Mix only till well blended. Cover and let rise till double. In the meantime, make Cream Filling, Almond Filling, Streusel topping, and Almond Icing.
Cream Filling: Heat milk in saucepan. Mix egg yolk into dry ingredients. Add a little warm milk, then mix with heated milk and stir and cook till thick. Cover with plastic wrap and cool.
Almond Filling: Mix all ingredients with fork or wire whip or mixer till well blended.
Streusel Topping: Combine butter, sugar and flour using a pastry knife or a fork. Add more flour to get a crumbly texture.
Icing: Mix all ingredients together in a small bowl. Add more powdered sugar or milk to get desired consistency.
Directions for Assembling: After dough has doubled in size, punch down. Divide dough into four equal parts. On lightly floured board, roll out each part into a rectangle (about 10" by 16" or so). Spread 1/4 Cream Filling on each; then 1/4 Almond Filling on each. Roll up jelly-roll fashion and pinch seams. Cut about 10 slashes through top with sharp knife. Place each roll on greased cookie sheet; then shape into wreath shape or candy cane shape. Sprinkle with Streusel Topping (I spray a little PAM on the pastry and the streusel sticks better!). Let rise in a warm place till double in bulk. Bake at 375�F for 20 minutes. Drizzle with Almond Icing and sprinkle with slivered or sliced almonds. Garnish with Maraschino cherries.