A favorite Christmas morning.
Makes 3 braids

¾ cup milk
½ cup sugar (for dough)
1 teaspoon salt
½ cup (1 stick) butter (or margarine)
2 envelopes active dry yeast
¼ cup very warm water
4 eggs (2 & 2)
51/4 cups sifted all-purpose flour
1 container (8 oz.) candied red cherries, chopped
1 can (8 oz.) almond paste
2 tablespoons sugar (for filling)
1 cup sliced blanched almonds
½ cup 10X confectioners sugar
2 tablespoons water
1 + ¼ teaspoon almond extract

Combine milk, ½ cup sugar, salt and butter in a small saucepan. Heat slowly until butter melts; cool to lukewarm. Sprinkle yeast into very warm water (105 to 110 degrees) in a large bowl. Stir until yeast dissolves, then stir in milk mixture and 2 beaten eggs.

Beat in 2 cups of flour until smooth; beat in 3 cups more flour to make a soft dough. Turn out onto lightly floured pastry board; knead until smooth and elastic, adding only enough of remaining ¼ cup of flour to keep dough from sticking.

Place in a greased large bowl; turn to coast all over with shortening; cover with a clean towel. Let rise in a warm place, away from draft, 1½ to 2 hours until double in bulk. Punch dough down; knead a few times on lightly floured pastry board; return to bowl; cover again; let rise again ½ hour, or until double in bulk.

While dough rises, crumble almond paste in a small bowl; stir in 1 egg and 2 tablespoon remaining sugar until smooth. (also add a teaspoon of almond extract).

Divide dough into 3 even pieces. Roll each piece into an 8x10” rectangle; spoon 1/3 cup filling in a narrow strip down middle of dough almond to ends. Sprinkle with 1/3 cup cherries. Cut dough on each side from outer edge just to filling in 1½- inch wide strips with scissors or knife; fold strips, alternating from side to side, across filling at an angle; repeat with remaining 2 pieces of dough. Place on greased cookie sheets; cover.

Let rise again in a warm place, away from draft, 40 minutes or until double in bulk.

Beat remaining egg with 2 tablespoons water; brush on braids, sprinkle with sliced almonds.
Bake 350 degree oven for 25 minutes, or until golden and coffee cake gives a hollow sound when tapped. Remove to wire racks; cool slightly.

Combine 10X sugar, almond extract, and 2 tablespoons water in a cup; blend until smooth and easy to pour from a spoon. Drizzle over braids. Garnish with additional read and green candied cherries, if you wish.