4 c. flour
1/2 c. butter
1 tbsp. lemon rind
1 c. warm milk
1/2 c. seedless raisins - mix light and dark
1 pkg. dry yeast mixed with 1/4 c. warm water
2 eggs and 1 yolk
3/4 c. sugar
1 tsp. vanilla
1/4 c. blanched almonds

Mix all dry ingredients. Cut butter in. Add beaten eggs to warm milk, stir in raised yeast mixture. On floured board work the liquid into the dough for 10 minutes. Let rise until double in bulk. Return to board and knead in almonds and raisins.

Divide dough into 9 parts, rolling each piece by hand in strips 20 inches long. Make 3 layers of twists, the bottom one out of 4 strands, the middle one of 3, and the top one out of 2.

Have greased baking sheet ready and form the bread on it, stretching and shaping the twists so they sit firmly on top of each other. Let rise again, then brush top with mixture of egg yolk mixed with milk. Bake at 325 degrees for 35 minutes. Note: Don't cut while hot.