In a 1 qt bowl, combine 1/2 cup of the milk, 2 tbsp of the sugar and 1/2 cup of the flour
Mix until smooth, the mixture should resemble pancake batter. Add the yeast. Cover and allow to sit in a warm place to proof for 10 to 15 minutes
Mixture will foam and resemble a dough. While the yeast is proofing, measure 4 1/2 cup flour into a large bowl. Melt the butter over low heat
Combine butter, remaining sugar, remaining milk, eggs, salt and lemon zest. After the yeast has proofed, make a well in the flour
Pour butter-milk-egg mixture and proofed yeast into the well in the flour. Stir together until a ball of dough forms
Dust your kneading surface with 1/2 cup of the remaining flour. Drop the dough ball onto the kneading surface, and dust with another 1/4 cup
Keep additional flour on hand for dusting while you knead. Knead dough until a springy ball. The dough should still be somewhat soft, and not very sticky
Use 1 tbsp butter or oil to grease a 3 qt. bowl. Drop dough in bowl and turn to coat with the fat. Cover with a clean dishcloth, place somewhere warm, and allow to rise until doubled in size, about an hour. When the dough has doubled in size, punch down
To shape the wreath: Divide into three even pieces. Roll each piece into a rope about 25 to 30 inches long. Lay the ropes side by side, beginning from the middle, braid first to one end of the ropes, then to the other
When the second half of the loaf is braided, you will have to braid backwards. Move braid to a buttered cookie sheet and form into a circle. If the circle has little room in the center, place an inverted, buttered, oven-save tea cup or small ramekin in the center
Preheat oven to 375 degrees F. In a small bowl or ramekin, combine egg yolk with 1 tbsp or less of water; beat smooth. Brush dough with egg wash, being sure to cover sides of the braid
Press sliced almonds onto each loaf. Place cookie sheet onto the middle rack, and bake for 45 to 50 minutes.
TIPS:
Alternately: Form dough into two straight braids. Divide dough in half; divide each half into thirds. Roll each third into 12 to 15 inch ropes, and braid three ropes together, starting in the center. Place braids onto a buttered cookie sheet, with about 4 to 5 inches of space between them. Cover the shaped dough, place in a warm, draft-free spot, and allow to rise until nearly doubled, about 45 minutes.
