Cream the yeast with the sugar. Place
the flour in a bowl. Whisk together the milk and egg and add to the
flour with the yeast. Mix to a dough, cover and leave in a cold place
for 1 hour. Roll out the pastry (paste) to 56 x 30 cm/22 x 12 in.
Arrange the butter in the middle third of the dough, avoiding the
edges. Fold one-third of the dough over the butter, then fold over the
other third and press the edges together. Chill for 15 minutes. Roll
out, fold and chill three more times.
Mix together the remaining ingredients, except the egg, almonds and
sugar, until smooth.
Roll out the pastry into a long strip about 3 mm or 1/8 in thick and
10 cm/4 in wide. Spread the filling down the centre, moisten the edges
and press them together over the filling. Shape into a pretzel shape
on a greased baking (cookie) sheet and leave to stand for 15 minutes
in a warm place. Brush with beaten egg and sprinkle with the blanched
almonds and demerara sugar. Bake in a preheated oven at
230°C/450°F/gas mark 8 for 15-20 minutes until risen and golden.