16 oz. pkg. Pillsbury hot roll mix
1/2 c. golden raisins
1 tsp. grated lemon peel
1 c. hot tap water (110 to 120 degrees)
2 tbsp. butter, softened
1/4 tsp. almond extract
1 lg. egg

TOPPING:

1/3 c. honey
1/3 c. butter, softened
2 tbsp. sliced almonds
Colored hard boiled eggs if desired

In large bowl, combine yeast from foil packet with flour mixture; mix well. Add raisins, lemon peel, water, 2 tablespoons butter, almond extract and egg; stir until dough pulls clean away from sides of bowl. Turn dough onto lightly floured surface. With greased hands shape dough into ball. Knead dough for 5 minutes until smooth. Cover dough in large bowl and let rest 5 minutes. Grease large cookie sheet.

Divide dough into 3 parts. On lightly floured surface, shape each into 22 inch rope. Braid ropes loosely from center to each end. Place on cookie sheet and shape into a circle; pinch ends together to seal. Heat oven to 375 degrees. On top of oven let dough rise for about 30 minutes, then bake at 375 degrees for 14-18 minutes or light brown.

Combine honey and 1/3 cup butter and brush 2 tablespoons over braid after removing from oven. Arrange almonds on braid. Return to oven for 5 minutes. Remove from oven and cool on wire rack. Serve remaining mixture as an accompaniment to bread. Garnish center of bread with colored eggs.