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Place the milk, yeast, salt, 1/2 cup sugar, egg yolks, extracts, and butter in your mixer and combine using the dough hook attachment.
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Add 4 cups of the flour and knead into a soft dough.
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Cover the bowl with a dishcloth and stow in a warm place for 40 minutes.
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Wash and hull the strawberries and chop them into pieces.
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Warm the honey in a small skillet over medium heat. Add the almonds and toss to coat. Cook, stirring frequently until the almonds caramelize.
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Stir in the tablespoon of flour, lemon juice, heavy cream, and the strawberries. Stir until the extra liquid evaporates.
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Stir in the lemon zest. Remove from heat and set aside to cool.
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Halve the dough.
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Line a baking sheet with parchment paper.
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Roll each piece out into 12x 16 rectangle.
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Spread the strawberry filling on each half of the dough.
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Starting with the long sides, roll each piece up into a cylinder.
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Then twist the two rolls together into one piece and place on the parchment paper.
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Let the dough rest for 20 minutes.
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Preheat the oven to 350 degrees F.
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Brush the bread with the remaining 2 tablespoons of heavy cream.
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Bake the bread for 30 minutes.
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Remove from oven. Let cool completely before sprinkling with powdered sugar.
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Slice and serve.