2 pkgs. active dry yeast
1/4 c. warm water
1 c. scalded milk (cooked to lukewarm)
1/2 c. soft butter
1/2 c. sugar
3/4 tsp. salt
4 egg yolks, slightly beaten
1 tbsp. grated orange peel
1/2 c. Sultana raisins
4 c. sifted flour (approx.)

In a bowl, soften the yeast in the warm water. Scald the milk and cool to lukewarm; combine with the batter, sugar, salt, egg yolks, orange peel and raisins. Beat in 1 cup flour. Add the softened yeast. Beat in the remaining flour. Toss on a floured board; knead until smooth and elastic. Shape into a ball. Place in an oiled bowl; brush top of dough with oil. Cover. Let rise in a warm place until double in bulk. Take 2/3 of the dough and divide into four pieces.

Shape each piece into a long 18x1-inch roll. Twist two of the rolls to form a circle or nest. Place on a greased baking pan. Shape the remaining dough into six thin long rolls. Place 3 rolls over the dough - criss-cross fashion. Repeat procedure. Brush top of dough with oil or melted butter. Let rise until double in bulk.

Bake in a pre-heated 350°F oven for 35 minutes until golden brown. Remove to racks. While warm, brush top with glaze made by combining confectioners' sugar and hot milk.

First rising time: 2 hours. Second rising time: 1 hour.