Instructions: In a bowl, sprinkle yeast over 6 tablespoons warm (about 110 degrees) water; let stand until soft, about 5 minutes. Add sugar, 1 egg yolk, 6 tablespoons butter (cut into small pieces), and 1 1/2 cups flour; stir until evenly moistened.

To knead with a dough hook, beat at medium speed until dough pulls cleanly from bowl, about 5 minutes. To knead by hand, scrape dough onto a lightly floured board and knead until smooth, about 10 minutes, adding flour (as little as possible) if necessary to prevent sticking; return to bowl.

Cover dough with plastic wrap and let rise in a warm place until its puffy enough to hold an impression when pressed with a finger (dough wont double in volume), about 1 hour.

With dough hook or your hands, punch air out of dough; lift dough from bowl and shape into a smooth ball. Set on the center of a floured pastry cloth or clean, smooth-textured dish towel. Pat dough flat; with a floured rolling pin, roll into a 14- to 15-inch square.

Spread or evenly dot Almond Filling over dough to within 1 inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay seam down on a buttered 12- by 17-inch baking sheet. Pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.

In a small bowl, mix remaining egg yolk with milk. Brush loaf with yolk mixture; discard any remaining.

Bake loaf on the center rack in a 325 degree regular or convection oven until rich golden brown, about 45 minutes. Transfer to a rack and let cool at least 1 hour. Serve at room temperature. Cut crosswise into 1/4-inch-thick slices.

Almond Filling: In a food processor, whirl almonds to fine meal. In a 10- to 12-inch nonstick frying pan, combine almonds, raisins, sugar, milk, and grated lemon peel. Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Stir in vanilla. Let cool at least 30 minutes.

This recipe yields one 2-pound loaf.

Comments: In December, the doorbell rings often - a little refreshment on hand to offer guests is in order. My friend Gigi showed me how to make this lovely, spiraled nut roll, from a recipe her mother brought from Hungary. Chilled airtight, it stays fresh up to a week and makes a delectable alternative to cookies.

Yield: 1 loaf

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