In a small microwave-safe bowl, stir together ⅓ cup (80 grams) water and ½ teaspoon (2 grams) granulated sugar; heat on high in 10-second intervals until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C). Whisk in yeast until dissolved. Let stand until foamy, 5 to 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 5 tablespoons plus 2½ teaspoons (70 grams) granulated sugar at low speed until combined. Add ⅓ cup (76 grams) frozen butter; beat until mixture resembles coarse bread crumbs, about 3 minutes. Add remaining 1 cup (227 grams) frozen butter; pulse mixer between low speed and “off” setting just until butter is coated with flour.

Add cold milk to yeast mixture; while pulsing mixer between low speed and “off” setting, add yeast mixture to flour mixture in a slow, steady stream just until a shaggy dough comes together. (There will still be large pieces of butter.) If any flour mixture remains at bottom of bowl, gently knead by hand to incorporate.

Lightly dust work surface withall-purpose flour; turn out dough onto prepared surface, and shape into a rough 7-inch square. (Dough will be soft and slightly sticky.) Wrap in plastic wrap, and freeze for 30 minutes.

Lightly dust work surface withall-purpose flour. Roll dough into an 18x9-inch rectangle, lightly dusting surface and top of dough with all-purpose flour as needed. Fold dough in half so short sides meet. Pat fold to mark center. Unfold dough, and pull one short side to center. Pull opposite side to center so short sides are touching. Pinch seams together; fold along center seam, like closing a book. (This is called a book-fold.) Rotate dough 90 degrees; repeat rolling and folding procedure once. (Dough will start out soft, rough, and somewhat sticky but will come together; turn dough over as needed so edges are rolled out as evenly as possible.) Wrap in plastic wrap, and freeze for 15 minutes.

Repeat rotating, rolling, and folding procedure once. (This will make a total of 3 book-folds.) Wrap in plastic wrap, and refrigerate for at least 1½ hours or up to overnight.

Line 2 rimmed baking sheets with parchment paper.

In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water.

In another small bowl, stir together Satsuma Marmalade and preserves until well combined.

Lightly dust work surface withall-purpose flour; on prepared surface, divide dough in half. Roll half of dough into a 26x9-inch rectangle. (Dough will be thin. If at any point the dough is hard to roll, cover with plastic wrap, and let stand for 5 minutes before rolling again.) (Keep remaining dough refrigerated until ready to use.) Gently mark dough in thirds crosswise to create 3 (3-inch) sections. Spread half of marmalade mixture (½ cupplus 1 tablespoon or 172 grams) down center third of rectangle, leaving a ¼-inch border at each short end. Crumble ½ cup(180 grams) Marzipan into small pieces all over marmalade mixture.

Fold one side of dough over filling. Brush remaining side and ends of dough with egg wash, and fold over filling and dough. Press firmly on all seams to seal. Make sure dough and filling are even, there are no air pockets, and it is still 26 inches long. Lift at both ends, and place on a prepared pan. Shape into an oval, making sure seam is at center of oval and not on outside edges. Press and pinch ends together to seal. Oval should be an even thickness and about 10 inches long and 8 inches wide. Using a fork dipped in flour, dock top of oval about every 1 inch. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.

Preheat oven to 400°F (200°C).

Brush egg mixture on top and sides of assembled kringle; sprinkle sliced almonds onto kringle. Repeat rolling, filling, and shaping procedure with remaining dough, remaining marmalade mixture, and remaining ½ cup (180 grams)Marzipan when first kringle goes in oven.

Bake until lightly browned, about 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C) to 200°F (93°C), 15 to 20 minutes more, covering with foil after 10 minutes of baking to prevent excess browning. Let cool completely on pan on a wire rack.

Increase oven temperature to 400°F (200°C). Bake remaining kringle as directed. Just before serving, garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.

Peel and seed satsumas, reserving peels. In the work bowl of a food processor, process satsuma flesh and peels and lemon zest and juice until almost smooth, about 1 minute. (There should still be some small pieces remaining.)

In a medium saucepan, bring satsuma mixture to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Stir in sugar and salt, and increase heat to medium-high; cook, stirring frequently, until mixture is thickened and an instant-read thermometer registers 210°F (98°C), 35 to 40 minutes. Remove from heat, and let cool completely. Refrigerate in an airtight container for up to 1 month.

In the work bowl of a food processor, pulse flour and confectioners’ sugar until combined. Add egg white and extracts; process until mixture holds together when pinched. (If mixture is too dry, add water, 1 teaspoon [5 grams] at a time, processing after each addition.) Tightly wrap in plastic wrap, and refrigerate for up to 1 month.