Instructions: Dissolve yeast in warm water in a large mixing bowl. Add three cups flour, sugar, salt, orange rind, butter and eggs. Beat at low speed of electric mixer until blended. Then beat four minutes at medium speed. Add remaining flour and continue beating at low speed until blended. Cover dough and let rise in warm place until doubled. Punch down, cover and refrigerate at least eight hours.

Prepare filling: Combine pumpkin puree, almond paste, butter, brown sugar, spices and 1/4 cup of the toasted almonds. Stir until blended. Add thickener (cornstarch, Clear Jell or Quick Thick) as needed to thicken mixture to about the consistency of a pudding. Set aside.

Punch dough down and divide in thirds. Roll each section of dough on a floured board to a rectangle approximately 10 inches by 16 inches. Spread the dough with a thin layer of the filling. Sprinkle with remaining 1/4 cup of almonds. Roll each rectangle up as a jelly roll lengthwise and seal edges together well. Braid the three sections and tuck ends under.

Hint for braiding: Lay the three rolls side by side and braid from the middle to each end.

Place on a baking sheet, cover and let rise until doubled. Bake at 350 degrees in a preheated oven for 15 minutes, until golden brown. Remove from oven and allow to cool.

To prepare icing: Combine powdered sugar, milk and orange flavoring or almond extract until well mixed. Drizzle over warm braid. Sprinkle with toasted, sliced almonds and drizzle additional icing over almonds to hold in place.

Prep time: 40 minutes.

Cook time: 15 minutes.

Serves: 16.

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