1/2 c. softened butter
1/2 c. sugar
4 egg yolks
1 c. milk, scalded
1 cake yeast
Grated rind of 1 lemon
1/4 c. lukewarm water
4 c. flour
1 tsp. salt
1/2 tsp. cinnamon
1 c. white raisins
1 egg yolk, beaten
2 tbsp. water
1/4 c. chopped almonds

Mix butter and sugar in large mixing bowl. Add salt to egg yolks and beat until thick. Add to sugar and water mixture. Add yeast softened in 1/4 cup lukewarm water. Add lemon rind and cinnamon. Add flour alternately with milk and beat well to make a smooth batter.

Add raisins and knead with your hand until batter leaves the fingers. Let rise in warm place until double in bulk (about 1 1/2 hours). Punch down and let rise again until double in bulk.

Butter fluted tube pan generously, sprinkle with fine bread crumbs, fill with dough. Brush with mixture made by beating 1 egg yolk with 2 tablespoons water. Sprinkle with almonds, let rise and bake 30 minutes in 350 degree oven.