This recipe was clipped from a newspaper, date unknown. I’ve typed out the recipe below along with a scanned copy.

Swedish Almond Braid

1 pkg. active dry yeast or 1 cake compressed
1/4 cup water
1 cup milk, scalded
3/4 cup sugar
1/2 cup softened butter
1 tsp. salt
5 1/4 to 5 1/2 cups sifted all-purpose flour
1 egg yolk
3/4 tsp. almond extract
1 slightly beaten egg white
1/4 cup sugar
1/4 cup slivered almonds

Soften active dry yeast in warm water or compressed yeast in lukewarm water. Combine milk, 3/4 cup sugar, butter and salt; stir until butter is melted and sugar dissolved; cool.

Stir in 2 cups of flour and beat well; add egg yolk, softened yeast, almond extract and enough of remaining flour to make a soft dough.

Turn out on lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place dough in lightly greased bowl, turning to grease all sides. Cover; let rise until almost double in bulk, about 2 hours.

PUNCH DOWN and divide into 6 equal parts; form into balls. Cover; let rest about 10 minutes. Roll each ball into ropelike strip about 12 inches long. Form into 2 braids, starting at center and braiding toward each end. Tuck under the ends.

Place in 2 greased loaf pans (8½x4½x2½); cover and let rise in warm place until almost double in bulk.

Brush tops with egg white; sprinkle with 1/4 cup sugar and slivered almonds. Bake in preheated 350-degree oven 45 to 55 minutes.–Yields 2 braids.