Place ingredients in a mixing bowl or a bread machine and mix on low speed for 8 minutes. Place ball of dough in a plastic bowl with a lid — fill only halfway as the dough will rise. Refrigerate for one hour up to overnight.
To make the filling: Combine ingredients using a food processor or mixer until smooth.
To laminate (layer) dough: Dust a surface with brown rice flour. Dust the stick of cold butter with flour. Roll using a rolling pin to about 12 inches long and 6 inches wide. Continue dusting butter with flour if it gets sticky.
Dust parchment paper or silicone baking mat lightly with brown rice flour. Roll the dough to a rectangle that is about 11×13. Place the butter on half of the dough. Use the paper or silicone to help you fold the dough without butter over the half with butter. Then fold that dough in half and fold it in half again. Roll again to an 11×13 rectangle.
Spread the farmer's cheese mixture lengthwise in the center of the dough. Drop spoonfuls of preserves over cheese mixture if desired. Make 1 to ½ inch evenly spaced slices across the other two-thirds of the dough almost to the filling. Cut off the flaps first flaps so you have space to fold the dough over the ends of the filling.
Fold the flaps over the filling at an angle and alternate overlapping to make a braid. When you get to the end, turn the bottom of the dough over the end of the filling and tuck flaps under the dough. Break the last flaps so the dough is not thicker at the end.
Cover and let rise in a warm place for 1 hour or until rises to about double in size. Combine egg and water and brush the dough. Sprinkle on almonds.
Preheat oven to 325 degrees.
Make glaze by combining confectioner's sugar and milk, drizzle over the warm braid. Cool at least 15 minutes before serving.