1. Dissolve the yeast in milk in the bowl fitted with the kneading/crushing blade. Add the eggs, flour, sugar, salt and butter. Launch the P2 pastry program, without the stopper. After 3 minutes 30 seconds of mixing your dough should be shaped like a ball. Be careful to leave it in the Prep&Cook to rise for the next 40 minutes of the program.
2. At the end of the program, place the dough in a separate bowl and cover with plastic wrap. Refrigerate for 2 hours.
3. Remove dough and incorporate almonds into it. Form a ball and place on a cookie sheet lined with parchment paper. Cover with a cloth and let dough rise for 2 hours at room temperature.
4. Preheat the oven to 325°F.
5. Bake for 30 minutes.