4 c. flour
2 eggs
1/2 c. butter
1 tsp. salt
1 lemon rind
1 tsp. vanilla
1 c. warm milk
1 cake yeast (softened & raised in 1/4 c. milk)
1/2 c. raisins
1/4 c. walnuts
1/2 c. sugar

Mix all dry ingredients. Cut in butter or melt in warm milk, then stir in yeast. On floured board work the liquid into the flour mixture; kneading the dough for 10 minutes. Let rise until double.

Return to board and knead in raisins and nuts. Divide the dough into 9 parts. Roll each part by hand into strips 20 inches long. Make 3 layers of twist. The bottom one out of 4 strands, middle has 3 and 2 for top. Grease pan. Let rise again and brush with part egg and milk.