Danish Kringle - Master recipes

Ingredients

• 1/4 c. whole milk, heated to 110° -
• 2 tbsp. granulated sugar, divided -
• 2 1/4 tsp. (7 g.) active dry yeast -
• 1 c. (120 g.) all-purpose flour, plus more for surface -
• 1 c. (120 g.) bread flour -
• 1 tsp. kosher salt -
• 1 c. (2 sticks) cold unsalted butter, cut into 1/2" cubes -
• 1 large egg, beaten to blend -
• 2 tbsp. ice cold water -
• 2/3 c. (185 g.) almond paste -
• 3 tbsp. unsalted butter, room temperature -
• 1/4 tsp. kosher salt -
• 1 large egg, separated -
• 1/4 c. (30 g.) confectioners' sugar -
• All-purpose flour, for surface -
• 1 tbsp. cold water -
• 1 c. (115 g.) confectioners' sugar -
• 2 tbsp. whole milk -
• 1 tsp. almond extract  -
• 1/4 c. toasted flaked almonds -