1 c. dry oatmeal
1 tsp. salt
2 pkg. dry yeast
2/3 c. brown sugar
4-5 c. flour
1 1/2 tsp. grated lemon rind
2 c. hot water
3 tbsp. butter
1/2 c. warm water
1 tbsp. sugar
1 can cherry pie filling
Confectioners' Glaze

Stir oatmeal into hot water; add salt and butter. Cool to lukewarm. Dissolve yeast in warm water, stir in 1 tablespoon sugar. When yeast mixture starts to bubble add to oatmeal mixture. Stir in brown sugar and enough flour to make a stiff dough. Knead until smooth. Cover and let rise until double. Punch down and divide into 3 portions. Roll each portion into a 10 x 6 inch rectangle.

Place lightly greased baking sheet, spread 1/3 of cherry filling down the center of the dough. Sprinkle 1/2 teaspoon lemon rind. Cut 1 inch strips on each side of filling to within 1/2 inch of filling. Starting with top right strip, overlap dough over filling working from right to left. Pinch lightly to seal. Let rise to almost double. Bake at 350 degrees for 20 minutes.

GLAZE:

1/2 c. powdered sugar
2 tsp. hot milk
1/4 tsp. vanilla or almond flavoring

Drizzle over cooled braids. Yields 3 braids.