1 1/2 pkgs. yeast
1/4 c. warm water
1 tsp. sugar
1/4 lb. butter, melted
1 c. milk, room temp.
Rind of 1/2 lemon, grated
2 eggs plus 1 egg yolk (save white)
1 c. plus 1 tbsp. sugar
1 tsp. salt
4 1/2 c. sifted flour
1 lb. white raisins
1/2 tsp. mace
1/2 tsp. nutmeg
1/2 c. slivered almonds

Mix first three ingredients together and let rise until bubbling then add the next 6 ingredients; mix well. Sift together flour, mace, nutmeg and add alternately with raisins and almonds, mixing well.

Place in greased bowl and let rise until double in size. Turn out on floured board, knead well adding flour until dough does not stick to your hands. Divide into 9 pieces. Roll each into long roll.

First braid 4 pieces together then braid 3 pieces together. Place braid on top of 4 piece braid. Twist the remaining 2 pieces together and place on top of other two braids. Place on a greased cookie sheet and brush with the slightly beaten egg white. Let rise about one hour. Bake at 350 degrees approximately 1 hour or until golden brown.