Preparation

Make the dough

In a small saucepan, heat the milk, butter, and sugar over medium-low heat until the butter has melted and sugar has dissolved (the mixture shouldn’t simmer). Transfer the warm milk mixture to a large bowl, and let cool to 110°F.

Sprinkle the yeast over the milk mixture, and whisk to combine. Add 2 of the eggs, the egg yolk, and vanilla, and whisk to combine.

In a separate medium bowl, whisk together the flour, cardamom, and salt. Add the flour mixture to the milk mixture, and stir using a spatula until a dough forms.

将面团倒入面粉表面上，揉到大约2分钟的面团形成光滑的面团。将面团转移到碗中涂上黄油的碗中，用保鲜膜盖上盖子，然后在温暖的，无水的地方升起，直到大小两倍，约1小时。

做填充

In a medium bowl, mix the cream cheese, egg yolk, confectioners sugar, and lemon zest until combined.

Shape and fill the dough

准备好面团时，将空气扑出，然后放在一张羊皮纸上。将另一张羊皮纸放在顶部。滚动到16×12英寸的矩形。将奶油奶酪铺满4英寸宽的奶油奶酪沿面团的中心纵向散开，两端都留下1英寸的未装满边框。顶上杏蜜饯。

Cut the dough on either side of the filling into 1-inch-wide diagonal strips about 4 inches long. Braid the strips by alternately folding a piece of dough from each side over the filling. Fold the ends on either side under to seal. Cover with a piece of parchment paper, and let rise again 30 minutes.

Meanwhile, preheat the oven to 350°F. Whisk the remaining egg with 1 Tbs. water. Brush over the dough, and sprinkle with the sliced almonds.

Bake until golden brown and puffed, 30 to 35 minutes. Let cool 30 minutes before slicing and serving.