In the bowl of a stand mixer add the flour, salt, sugar, and yeast, then the milk and 5 eggs. Using the dough hook mix for 2 minutes on a slow setting and then for 8 minutes on a medium setting. Now add the butter and mix for a further 5 minutes making sure to scrape the sides so all the butter is incorporated. The dough should be very soft. Place the dough in a plastic bowl, cover, and refrigerate for 7 hours. In a bowl combine the ground almonds, egg white, honey and icing sugar mix well. Form the paste into a log, wrap in cling film and chill in the fridge until ready to use. After the 7 hours your dough should have doubled in size. Now place the dough onto a floured surface and fold into itself to knock the air out. Roll into a rectangle shape. Take the almond paste and roll that into a rectangle shape too, try to keep it as similar in shape and size to the dough as you can. Place the almond paste onto the dough rectangle. Now starting from the long edge roll into a tight sausage. Cut the ends off and then cut the dough in half lengthways leave about an inch uncut. Now turn the two lengths so the cut side is facing upwards. Braid the dough taking leftover right until you reach the end. Place the dough in your greased loaf pan tucking in the ends. Cover with cling film and leave for a further 3 hours to prove. Preheat the oven to 375 F. Brush the loaf with egg wash and bake for 30 minutes until golden. Leave to cool.