2 cakes yeast
1/3 c. lukewarm water
3/4 c. scalded milk
1 tbsp. grated orange peel
1 1/2 tsp. salt
1/3 c. granulated sugar
1/3 c. shortening
2 eggs, beaten
3 1/2 - 4 c. flour

FILLING:

1 box white raisins
1/2 c. brown sugar (more if needed)
1 tsp. mace
1 tbsp. cinnamon

Crumb yeast into large pan with warm water. Scald milk with orange peel. Add sugar, salt and shortening. Cool to lukewarm. Stir in yeast, then eggs.

Sift flour and add alternately until dough is stiff enough to handle. Brush with melted butter and let dough rise until double in bulk. Knead until smooth.

Divide dough into three parts. Roll out flat and put filling on dough. Braid and let rise until double in bulk. Bake at 350 degrees about 30 minutes. Cool. Apply warm butter cream frosting.

WARM BUTTER CREAM FROSTING:

Powdered sugar
Butter
Milk

Melt butter, add powdered sugar and milk. Icing will be warm.