2 pkgs. dry yeast
1/2 c. very warm water
1 1/4 c. milk
3/4 c. butter
1/2 c. sugar
2 tsp. grated lemon or orange rind (or 1 tsp. each extract)
1 tsp. salt
6-7 c. flour
2 eggs, beaten
1/2 c. butter, melted
1 1/4 c. sugar
5 tbsp. cinnamon
3/4 tsp. nutmeg

Dissolve yeast in warm water. Heat milk with 3/4 cup butter until butter is almost melted. Add tepid milk to yeast mixture with 1/2 cup sugar, salt and rinds. Add 2 cups flour. Beat until smooth. Add eggs. Add remaining flour to make a soft dough.

Knead dough on floured board until smooth and satiny 5 to 6 minutes. Roll in greased bowl to coat. Let rise, covered, in warm place until doubled in bulk, about 1 hour.

Combine 1 1/4 cups sugar, cinnamon and nutmeg. Divide dough in half, then each half into 3 parts. Roll each into a 9"x15" rectangle. Brush with melted butter and sprinkle with cinnamon mixture. Roll tightly from long side. Braid 3 rolls tightly pinching ends together. Place on a greased baking sheet and let rise again until doubled.

Bake at 350 degrees for 25 or 30 minutes. If desired top may be drizzled with confectioners' sugar.