Source: odense.com

4 tablespoons butter
1/3 cup milk
1 packet active dry yeast
1/4 cup warm water
1 teaspoon plus 1/2 cup granulated sugar
2 eggs
1/2 teaspoon salt
2 teaspoons grated lemon peel (just the outer yellow part)
1 teaspoon ground cardamom (optional)
3 cups bread flour (we recommend King Arthur brand)
2/3 cup raspberry preserves
1 (7 ounce) box Odense Almond Paste
1 egg white, room temperature

Equipment
Food processor fitted with the plastic dough blade
Pastry brush for applying egg white (any small, clean brush works fine)

Put the butter and milk in a small dish and melt in the microwave.

Sprinkle the yeast and one teaspoon of sugar into the warm water (between 100F and 110F) and whisk until dissolved. Let stand for 10 minutes or until the mixture is bubbly and has close to doubled in volume (water that is too warm will kill the yeast, and it wont double/bubble).

In the food processor fitted with the plastic dough blade, add butter/milk mixture, 1/2 cup sugar, eggs, salt, lemon peel and cardamom. Pulse a few times to mix well.

Add the flour and the yeast mixture a bit at a time, pulsing. The dough is mixed when it pulls away from the side of the bowl and forms a ball. If the dough is too sticky and refuses to form a ball, add a tablespoon of flour at a time until it cooperates.

Turn the dough onto a floured work surface. Knead about 4 minutes or until dough feels soft and elastic.

Oil a bowl big enough to allow the dough to double in size. Form the dough into a ball and place in the bowl, turning the dough once so that the top also is coated with oil.

Cover the bowl with wax paper and a towel and let rise in a warm spot for one hour or until doubled in size.

Line a cookie sheet with parchment paper, or lightly grease it.

Punch down the dough. Flour your work surface and roll the dough into about a 10 x 14-inch rectangle. Transfer to the cookie sheet.

With the back of a knife, mark the dough into three long lanes of equal size.

To make the strips that will be braided, cut the two outer lanes into angled strips a little more than an inch wide. We find that scissors are easier than a knife for cutting the strips.

Spread the raspberry preserves down the center lane. Slice the almond paste into thin coins and lay over the preserves.

Braid the strips, giving a gentle pull to keep the braid neat.

Let your Almond Raspberry Braid rest for another half hour to rise.

Preheat oven to 350 degrees F, with rack in middle.

Beat 1 room-temperature egg white with 1 teaspoon water. Brush onto the braid.

Bake for 30 minutes or until golden brown and braid sounds hollow when tapped.