1/2 cup golden raisins
1 tbsp. rum
1/2 c. butter
1 cup milk
1 pkg. dry yeast
1 tsp. salt
1/2 cup sugar
2 eggs (beaten)
1 tbsp. grated lemon rind (1 lemon-yellow portion only)
1 tsp. vanilla
4 to 4 1/2 c. flour (sifted)

Soak the raisins in 1/2 cup of warm water with 1 tablespoon of rum for 30 minutes before baking. Drain.

In a saucepan, bring milk nearly to a boil until tiny bubbles appear around edges of pan. Do not boil. Remove pan from heat and allow the milk to cool until lukewarm (110°F-115°F). Pour 1/2 cup of the heated milk into a measuring cup. Add yeast and stir to dissolve. Set aside for 5 minutes to allow yeast to foam. Stir the butter into the remaining milk to melt.

In a mixing bowl, add milk/butter/yeast, salt, sugar, beaten eggs, lemon rind and vanilla. Blend 3 cups of the flour into liquid, then add raisins and enough additional flour to make a soft dough (try to add as little of the flour as needed - dough may be slightly sticky).

Knead dough on a lightly floured work surface until smooth and elastic (5 to 8 minutes).

Form a smooth ball with the dough and turn it in a buttered bowl until greased on all sides. Allow to rise in a warm, draft-free place until doubled in size. This can take one to several hours, but for a light coffee cake, allow enough time for the yeast to work.

Punch down and divide into 3 parts. Roll each part into a log shaped strip, about 18 inches long.

Lay the 3 strips on a greased baking sheet and make a braid, tucking the ends under. Let rise again, covered, until double in size.

Bake in a preheated 375°F oven for about 40-45 minutes. While the bread bakes, make an icing.

ICING:

1 c. confectioners' sugar (sifted to remove any lumps)
2 T. milk
1 drop pure vanilla

Mix sugar with milk to make an icing of pouring consistency. Add more sugar if frosting is too liquid or more milk if frosting is too thick to pour.

While braid is still warm, drizzle frosting over the top and sprinkle with chopped walnuts.

Submitted by: CM