4 c. all-purpose flour
1/2 c. sugar
1 tsp. salt
1 whole egg & 2 yolks, beaten together
1 c. milk
8 tbsp. butter (1/4 lb.)
1 cake yeast
1/3 c. seedless yellow raisins
2 tsp. vanilla
1 tsp. grated lemon rind
1/4 c. nutmeg

Sift flour into deep bowl. Add sugar, salt, beaten eggs, vanilla; then mix. Add slowly butter and milk that has been previously scalded, then cooled to lukewarm. Sprinkle yeast cake on dry, in lukewarm water and let stand 5 to 10 minutes until thoroughly dissolved. Sprinkle 1/4 cup nutmeg.

In the meantime, work the dough, then add yeast slowly and mix, add raisins and lemon rind. Beat well until it does not stick. Cover bowl with cloth and let dough rise until double in bulk (2 hours).

Place dough on well floured board and divide into 8 portions, 3 large ones and 5 smaller ones. Roll each portion into a long thin roll. First braid the 3 large rolls and place them on a greased pan. Next braid 3 smaller rolls and place them on top of the first ones with the last 2 rolls on top.

Let rise once more, then brush with beaten egg and bake at 350 degrees for 50 minutes or until nicely brown and done. Cut next day.