4 c. flour
1/2 c. butter
1 beaten egg
1 c. warm milk
1 pkg. dry yeast, softened and raised in 1/4 c. warm water
1/2 c. sugar
1/2 tsp. salt
1 tbsp. lemon rind
1/4 tsp. mace
1 tsp. vanilla
1/2 c. seedless raisins (optional)
1/4 c. blanched slivered almonds (optional)

Mix all dry ingredients. Cut in butter. Add egg to warm milk and stir in raised yeast and vanilla. Mix all together. On floured board, knead dough for 10 minutes. Let rise in covered bowl until double in bulk. Return to board and knead in almonds and raisins. Put in 2 greased round pans and let rise again, covered. Brush top with beaten egg. Bake at 350 degrees for 30 to 35 minutes or until nicely browned.