1 c. scalded milk
1/4 c. butter
2 beaten eggs
1 tsp. grated lemon peel
1 c. candied fruit
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. yeast
4 1/2 c. flour

Combine milk, sugar, butter and salt. Cool and add eggs and yeast dissolved in 1/4 cup lukewarm water. Add lemon peel and flour. Knead lightly on floured surface, adding 1 cup (lightly floured) candied fruit.

Let rise in greased bowl until double. Divide in nine portions. Make into long rolls and form into three braids on greased cookie sheet. Let rise until double again. Bake at 325 for 20 minutes.

While warm frost with confectioners' icing.

CONFECTIONERS' ICING:

Add sufficient cream to 2 cups of confectioners' sugar to make of spreading consistency. Add dash of salt and 1 teaspoon of vanilla.