Heat the milk in a medium saucepan over low heat until it reaches about 100 F (37 C).

Remove from heat and add the crumbled yeast and a pinch of sugar.

Let it sit until it becomes frothy, about 5 minutes.

Beat the melted butter, egg, and vanilla.

Set aside.

Combine the flour, sugar, and salt in the bowl of a stand mixer.

Make a well in the center and pour in the yeast mixture and the melted butter mixture.

Mix at low speed with the dough hook until it forms a thick and slightly sticky dough.

Knead at medium speed until the dough comes together around the hook, about 6 minutes or until the dough is smooth and elastic, and it springs back when pressed.

Remove the dough from the bowl and shape into a ball.

Butter the mixer bowl and return the dough to the bowl, coating it with butter.

Cover with plastic wrap and let it rise until it doubles in size, about 1 hour and 15 minutes.

On a lightly floured surface, roll out the dough into a 12 x 14 inch (30 cm x 35 cm) rectangle.

Roll out the two rolls of almond paste into two 6 x 14 inch (15 cm x 35 cm) rectangles.

Place the almond paste rectangles, side by side, on the dough.

Brush one long edge with water and roll the dough into a large cylinder, starting from the other long edge, pressing tightly.

Cut the cylinder into 12 equal slices with a sharp knife.

Place the dough slices on 2 baking sheets lined with parchment paper.

Cover with plastic wrap and let it rise until the dough has doubled in size, about 1 hour.

Preheat the oven to 325 F (160 C).

Brush the brioche with a little milk and sprinkle with sliced almonds.

Bake until the brioche is golden brown, about 30 minutes.

Let it cool on the baking sheet for 15 minutes.