Instructions: In a small bowl, sprinkle yeast over 1/2 cup warm (110 degrees) water. Let stand until yeast is soft, about 5 minutes. Add milk, 2 eggs, vanilla, and almond extract; beat to blend.

In a large bowl, combine 5 cups flour, sugar, and salt. Add 3/4 cup butter and rub with your fingers or beat with a mixer on slow speed until fine crumbs form. Add milk-egg mixture and stir until well moistened.

To knead with a dough hook, beat on medium speed until dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.

To knead by hand, scrape dough onto a lightly floured board. Knead until smooth and no longer sticky, 10 to 15 minutes; add more flour as required to prevent sticking. Return dough to bowl.

Cover bowl with plastic wrap and let dough rise in a warm place until at least doubled in volume, 2 to 2 1/2 hours. Mix with dough hook or knead briefly on a lightly floured board to expel air.

Set aside 2 tablespoons chopped dried apricots. On a lightly floured board, roll dough into a 10- by 36-inch rectangle. Scatter remaining apricots, the almond paste chunks, and raisins evenly over dough to within 1/2 inch of each long side. Starting from 1 long side, roll dough snugly to form a rope. Brush long outer edge with water; pinch firmly against rope to seal.

On a buttered 14- by 17-inch baking sheet, shape dough, placing seam down and butting ends together to form a ring with a 6-inch-wide opening in center. With a floured sharp knife, make a cut every 2 inches that goes 3/4 of the way through dough from outside edge toward the center. Lift each cut section, 1 at a time, and twist to the right to lay on a cut side.

Cover wreath loosely with plastic wrap and let rise in a warm place until slightly puffy, 30 to 40 minutes. In a small bowl, beat remaining egg to blend. Uncover wreath and brush lightly with egg; save extra for other uses or discard.

Bake in a 325 degree oven (300 degrees in a convection oven) until bread is deep golden brown, 40 to 45 minutes. Let cool on pan about 1 hour. Slide 2 wide metal spatulas under wreath to release and transfer to a platter or board.

Spoon Orange Glaze evenly over warm bread. Sprinkle reserved chopped apricots onto moist glaze. Serve warm or cool. Tear or cut into sections.

Orange Glaze: In a bowl, mix powdered sugar and orange juice until smooth.

This recipe yields 1 loaf (about 4 lb.); 15 or 16 servings.

Comments: If making wreath 1 day ahead, complete through step 8, cool, wrap airtight, and store at room temperature; freeze to store longer. To reheat wreath, sealed in foil and thawed, bake in a 325 degree oven until warm, about 15 minutes. Then glaze and garnish (step 9).

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