Almond Easter Bread

In a large bowl, stir together warm water and 1/2 teaspoon sugar until dissolved. Add yeast and let stand until frothy, about 10-15 minutes.

Stir in 3 cups flour, 1/3 cup sugar, 2 eggs, and salt. Beat with an electric mixer until well combined, about 3 minutes. Beat in remaining 1 1/2 cups flour until dough is shiny and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes.

Place butter sticks 1 inch apart between 2 large pieces of waxed paper. Roll butter into a solid 12 x 12-inch square. Transfer butter in waxed paper to a baking sheet; freeze for 15 minutes.

Turn dough onto a floured work surface. Roll into an 18-inch square. Peel waxed paper from one side of butter. Center (butter side down) on dough diagonally so it looks like a diamond sitting on a square. Peel off remaining waxed-paper. Fold corners of dough over butter like an envelope, fully enclosing it. Press seams gently to seal.

Roll dough, seam side down, on a floured work surface into a 12 x 24-inch rectangle; fold dough in half into a 12 x 12-inch square. Fold in half again, into a 6 x 12-inch square. Chill for about 5 minutes; roll dough into a 12 x 24-inch rectangle; repeat 2 additional folds as above. Chill, repeat rolling and folding one more time. Refrigerate dough at least 1 hour or overnight.

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Cut dough into two pieces. Roll one piece of dough on a floured work surface into a 30 x 9-inch rectangle; cut into three 30 x 3-inch strips. Mix almond filling, 1/2 cup butter, and 1/2 cup sugar together in a bowl. Spread half the filling down the center of strips. Fold strips over filling lengthwise; pinch dough to enclose filling. Braid ropes together; arrange braid into a coil. Pinch end closed. Repeat for remaining dough and remaining half of filling.

Transfer pastry onto prepared baking sheets. Wedge 3 hard-cooked eggs evenly between braids on both pastries; brush all over (including hard-cooked eggs) with beaten egg; sprinkle with sugar and sliced almonds.

Bake in the preheated oven until golden brown, 40-45 minutes.