4 c. flour
1 egg
1/2 c. butter
1 tsp. salt
1/2 c. sugar
1 tbsp. lemon rind
1 tsp. vanilla
1 c. warm milk
1 pkg. dry yeast, softened & raised in 1/4 c. warm water
1/4 c. blanched almonds, cut in slivers
1/2 c. seedless raisins

Mix all dry ingredients. Cut butter in. Add slightly beaten egg to warm milk. Stir in raised yeast. On floured board work the liquid into the flour mixture kneading the dough for 10 minutes. Let rise until double in bulk. Return on board, knead in almonds and raisins.

Divide dough in 9 parts. Roll each piece 20 inch strips. Make 3 layers of twists, the bottom one out of 4 strands, middle one of 3 strands and the top one of 2 strands. Grease baking sheet. Braid 4 strands loosely and place on baking sheet. Braid 3 strands loosely and place on top of first braid, twist 2 strands and place on top braid. Let cake rise again, then brush with mixture of 1 egg and 2 tablespoons milk. Bake at 350 degrees for 45 minutes or until done.