3/4 c. milk
1/4 to 1/2 c. sugar
1/2 tsp. salt
2 sticks butter
1/2 c. warm water
2 pkgs. yeast
2 beaten eggs
4 c. unsifted flour (bread flour is better)

Scald milk and add sugar, salt and butter. Cool until lukewarm. Dissolve yeast in BARELY WARM water in large bowl. Add cooled milk and butter mixture. Add eggs and flour. Beat with wooden spoon until smooth. Cover with foil and refrigerate overnight or at least 4 hours. Divide dough into 3 parts. For each 1/3 of dough, roll on floured surface into a rectangle of 11 x 7 inches.

Melt 1 stick butter, 1 cup brown sugar and 1 teaspoon cinnamon. Let cool until thick. Cut rectangle into 3 strips lengthwise and put 1/3 of sugar mixture divided into 1/3's in center of each strip. Fold over strips and pinch together. Braid the 3 rolled strips and put into 8 inch greased cake pan. Cover and let rise in warm place until doubled in size. Bake at 400 degrees for 15 to 20 minutes. Ice with 3 cups sifted powdered sugar, 1 tablespoon vanilla and 5 tablespoons milk. This ices all 3 cakes. About 1/3 cup.