Aunt Judy's Christmas Bread

1. Stage

Mix water, yeast, and 1 tablespoon sugar together in a small bowl until yeast is raised and bubbly, 5 to 10 minutes.

2. Stage

Cream butter and 1 cup sugar together in the bowl of an electric stand mixer. Pour in warm milk and add yeast mixture, eggs, and salt; mix together. Mix in flour until just incorporated; do not knead dough.

3. Stage

Move dough to a large bowl and cover with a towel. Let rise until doubled in size, about 1 1/2 hours. Punch dough down and let rise for another 45 minutes.

4. Stage

While dough is rising, heat milk for pastry filling in a medium saucepan until warm, 2 to 3 minutes. Whisk in 3 tablespoons flour gradually. Beat egg yolk in a separate bowl and add a little of the warm milk mixture to temper it; whisk yolk mixture into milk mixture. Mix in sugar and salt. Cook until thickened, stirring constantly, about 5 minutes.

5. Stage

Let cool to room temperature, about 5 minutes. Cover the top with plastic wrap, touching the filling, to prevent skin from forming. Refrigerate until cool, 20 to 30 minutes.

6. Stage

Meanwhile, make almond filling by mixing butter, sugar, and almond extract together in a bowl until blended. Set aside.

7. Stage

Make nut crumb filling by crumbling flour, sugar, walnuts, and butter together in a bowl. Set aside.

8. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line 2 half sheet pans with parchment paper or silicone mats.

9. Stage

Divide the dough and fillings in 1/2 for 2 loaves. Set aside a small amount of nut filling to sprinkle on top of loaves.

10. Stage

Roll out 1/2 of the dough onto 1 of the prepared pans into a rectangle that fills the pan. Spread cream filling lengthwise down the middle 1/3 of the dough, leaving about 1 inch free on each short end. Sprinkle almond filling on top of cream, followed by nut crumb filling.

11. Stage

Make diagonal cuts into the dough on either side of the filling down each side, about 2 inches apart; don't cut too close to filling or it will leak out. Fold dough strips across the top of the filling, alternating each side, to make a braid. Tuck the 2 short ends into the braid to prevent leaking. Brush with reserved egg white and sprinkle with 1/2 of the reserved nut crumb filling. Repeat for second loaf.

12. Stage

Bake loaves in the preheated oven until golden, 20 to 30 minutes.

13. Stage

Remove from the oven and let cool for at least 20 minutes. Slice and serve.