1 pkg. active dry yeast
1/4 c. water (warm)
1 c. milk, scalded
1/2 c. sugar
2 tsp. salt
1/2 c. softened butter
4 1/2-5 c. sifted flour
2 eggs
2 tsp. grated lemon peel
1/4 tsp. mace (optional)
1 c. seedless raisins
Sugar Glaze

Soften yeast in warm water. Combine milk, sugar, salt, and butter. Cool to lukewarm. Stir in about 2 cups of the flour; add eggs and mix well. Stir in softened yeast. Add lemon peel, mace, raisins, and remaining flour to make a soft dough. Let rest 10 minutes.

Knead on a lightly floured surface until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double (about 1 1/2 hours). Punch down; let rise until almost double (about 1 hour). Divide and round dough balls into 2 balls, one for each loaf. Let rest, covered, 10 minutes.

For each loaf: Divide one ball in fourths. Shape 3 parts into strands 1 inch apart on lightly greased baking sheet. Braid loosely without stretching dough. Seal ends. Divide remaining dough in 9 inch strands and braid. Place on top of other braid. Tuck ends.

Cover and let rise until double. Bake loaves in 350 degree oven 25-30 minutes. While warm, spread with Sugar Glaze.

SUGAR GLAZE:

To 2 cups sifted confectioners' sugar, add 1/4 cup hot water and 1 teaspoon butter; mix well. Drizzle or brush over braids.