Pulse, then add:
1 T yeast
Knead for about 3-5 minutes. Cover and let rise in a warm place 35 minutes.
Beat in with a fork:
3 egg yolks (save the whites!)
Pour hot milk into mixture and stir well. Heat in microwave 2 minutes, whisking every 30 seconds, until thick like pudding.
Punch down dough. Divide in 4. (You may also divide dough into 6 for smaller pastries.) Roll each out to a rectangle 8” across and 12” long. Mentally divide the rectangle into thirds lengthwise and onto the middle third spread filling #1 and then top with filling #2. With a pizza cutter, cut slits down each side, crosswise, all the way to the bottom, ½ – 1” apart. Alternate sides and cross the strips over the middle. Make sure the top and bottom are tucked in so filling does not leak out. Brush the top with beaten egg whites, then sprinkle with sugar and almond topping generously.