1/4 c. milk
1/2 c. shortening
4 c. sifted flour
3/4 c. sugar
1 tsp. salt
1 tsp. cinnamon
1 pkg. dry yeast
1/8 c. warm water
1/2 tsp. sugar
4 eggs

Scald the milk, then add the shortening. While this is cooling, mix the next 4 ingredients in a large bowl (flour, sugar, salt and cinnamon). Set aside. Dissolve 1 package of dry yeast in 1/8 cup warm water. Sprinkle 1/2 teaspoon sugar on top to activate yeast. Make a well in the flour mixture. Beat the eggs slightly and pour into the well along with the shortening and yeast mixtures. Mix together thoroughly.

Turn out on a floured board and knead until smooth and elastic. Put the dough back in bowl and brush top with oil. Then cover with wax paper and a towel and set in a warm place until it doubles in bulk. This should take about 2 hours. Punch it back down and knead slightly. Let it set for 5 minutes and heat the oven at 350 degrees.

On a cookie sheet, divide the dough into 3 lemon-sized pieces and 3 orange-sized pieces. Roll the pieces into ropes. Place an uncooked egg on the end of a short rope. Place a long rope around the egg. Braid. Cover with dish towels and let rise again. Mix an egg yolk with a bit of water and brush over doll (this will brown quickly). Bake about 45 minutes.

These are delicious and wonderful braided dolls made by the grandmother of the author Tomie de Paola. His grandmother never shared her recipes, but after years of experimenting, Mr. de Paola has come up with this recipe. For variety, the eggs can be dyed beforehand, carefully because they are uncooked.