1 stick plus 1 tbsp. butter
2/3 c. 99% skim evaporated milk
1/2 c. sugar
2 tsp. salt
2 env. dry yeast
1/3 c. warm water
4 eggs
1 tbsp. grated lemon rind (equal to about 1 lemon)
2 tbsp. grated orange rind (equal to about 1 med. orange)
6 c. flour

In small pan, place 1 stick butter, the milk, and 1/3 cup sugar, and salt. Melt butter, stirring occasionally. Allow to cool to lukewarm.

In large bowl, combine 2 tablespoons sugar, the yeast, and warm water. Let stand until foaming (about 5 to 10 minutes). Beat eggs into foaming yeast. Add cooled butter mixture and grated rinds. Stir in flour 1/2 cup at a time, reserving 1 cup flour for kneading surface. Knead dough until smooth (5 to 10 minutes).

Place in large mixing bowl which has been greased with remaining 1 tablespoon butter. Turn dough once to grease top. Cover and let rise in warm place until dough doubles (1/2 to 2 hours). While waiting for dough to rise, mix the filling.

FILLING:

1/2 c. dark brown sugar, packed
3/4 c. white sugar
1 tbsp. cinnamon
1 stick butter, melted & divided into 3 equal portions

TOPPING:

1 beaten egg
1 c. sugar (divided 3 ways to color purple, yellow and green)

Mix brown sugar, white sugar, and cinnamon; set aside. When dough is doubled, on floured surface, roll dough into a rectangle. Brush with butter and cut into 3 strips. Sprinkle sugar on strips, leaving one inch on each side. Fold each strip toward the center, sealing the seam. Braid the three strips to make a circle. Cover with damp cloth and let rise 1 hour.

Brush cake with beaten egg and sprinkle with colored sugar. Bake at 350 degrees for 20 minutes. Remove from pan immediately.