In a bowl, sprinkle yeast over 6 tablespoons warm (about 110°F) water and let stand for 5 minutes to soften.

Add sugar, 1 egg yolk, 6 tablespoons butter (cut into small pieces), and 1 1/2 cups flour; stir until evenly moistened.

Knead the dough using a dough hook at medium speed for about 5 minutes, until it pulls cleanly from the bowl.

Alternatively, knead by hand on a lightly floured board for about 10 minutes, adding flour as needed to prevent sticking.

Return dough to the bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour.

Punch air out of dough and shape into a smooth ball.

Set dough on a floured pastry cloth and roll into a 14- to 15-inch square.

Spread Almond Filling evenly over dough to within 1 inch of edges.

Lift cloth from one side to roll dough into a compact loaf and lay seam down on a buttered 12- by 17-inch baking sheet.

Pinch ends to seal, then fold under. Cover loosely with plastic wrap and let stand in a warm place for about 45 minutes.

In a small bowl, mix remaining egg yolk with milk.

Brush loaf with yolk mixture and bake on the center rack in a 325°F oven for about 45 minutes, until golden brown.

Transfer to a rack and let cool at least 1 hour. Slice and serve at room temperature.

To prepare Almond Filling: In a food processor, whirl 1 cup unblanched almonds to fine meal.

In a 10- to 12-inch nonstick frying pan, combine almonds, 3/4 cup raisins, 3/4 cup sugar, 3/4 cup milk, and 1 teaspoon grated lemon peel.

Stir over high heat until mixture is thick enough to hold a clean trail when you draw a spoon across pan bottom.

Stir in 1/2 teaspoon vanilla and let cool at least 30 minutes.