In a small bowl, dissolve the yeast in warm milk (about 110°F). Let it stand for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

Add the softened butter and almond extract to the dry ingredients. Mix until crumbly.

Pour the foamy yeast mixture into the flour mixture. Stir until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm area for about 1 hour or until doubled in size.

Preheat your oven to 375°F (190°C).

Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.

Spread the crumbled marzipan evenly over the dough rectangle.

Roll the dough tightly from one long side to the other, forming a log.

Shape the log into a circle, pinching the ends together to seal.

Place the kringle on a baking sheet lined with parchment paper.

Brush the top with the beaten egg to give a golden finish.

Bake in the preheated oven for about 25-30 minutes, or until golden brown.

Allow the kringle to cool slightly, then dust with powdered sugar before serving.