2 pkgs. yeast
1/2 c. lukewarm water
2 tsp. sugar
1 c. scalded milk
1 1/2 sticks butter
1/2 c. sugar
6 lg. egg yolks
1 tbsp. lemon rind, grated
1/2 tsp. salt
1/2 tsp. baking powder
5 c. flour
Raisin topping

Prepare yeast, add 2 teaspoons sugar; stir. Cover and let rest 5 to 8 minutes until foaming and doubled. In a large bowl, combine milk, butter, and sugar; mix. Cool to lukewarm. Add yeast mixture, yolks and rind. Sift dry ingredients together. Add 2 1/2 cups flour mixture; beat thoroughly until smooth. Add rest of flour, gradually. Brush top with warm melted butter. Cover, rise to double. Punch down, cover, rise again 30 minutes. "Punch down. Spread dough into two shallow well-buttered and lightly floured baking pans (8 1/2 x 4 1/2 x 2 1/2 inches). Sprinkle with topping. Cover, rise 30 minutes. Bake in 375 degrees for 30 to 35 minutes; cool. Cut into squares, serve slightly warm.

TOPPING:

1/2 c. soft brown sugar
1/2 tsp. nutmeg
4 tbsp. flour
1 tbsp. lemon rind, grated
3 tbsp. soft butter
1/2 c. raisins (white)
1/2 c. walnuts, chopped

Blend brown sugar, nutmeg, flour, lemon rind, soft butter, raisins and walnuts. Spread topping. Sprinkle with 2 teaspoons cinnamon sugar. Pat lightly with fingers.