1 cake yeast
1/4 c. lukewarm water
2 c. milk, scalded, cooled
1/2 c. sugar
1/2 c. citron (optional), cut fine
1/3 c. shortening (butter)
1 egg
1 tbsp. salt
1/2 c. raisins
1/2 c. almonds, chopped or slithered
6 c. flour

To beaten egg, add sugar and butter which have been creamed. Beat until light. Add milk, stir, add yeast which has been dissolved in lukewarm water and 2 cups of sifted flour (thin batter). Beat until smooth. Cover and let rise until light for 1 hour. Add almonds, citron, raisins, almonds, rest of flour and salt to make soft dough.

Knead well. Cover and set aside until double about 1-1/2 hours.

Divide into 3 parts. Roll out long to 1/2 inch thick, cut in 3 strips and braid, and put in greased pan in a C or O shape. Brush with beaten egg diluted with water AFTER letting rise 30 minutes.

Bake in moderate (350°F) oven to 45 to 50 minutes. While warm, ice with plain icing (rather thin).