2 cakes yeast
2 c. lukewarm water
4 c. sifted flour
6 egg yolks, beaten until lemon colored
1 c. sugar
1 tsp. salt
1/2 c. butter, softened
2 egg whites (unbeaten)
1 tsp. lemon juice or orange juice
1 tsp. lemon or orange rind, grated
1 c. white raisins
4 more c. sifted flour

Dissolve the yeast in lukewarm water. Add sifted flour. Mix thoroughly and set aside to raise. In the meantime, prepare a mixture of the egg yolks, sugar, salt, butter, egg whites, lemon juice or orange juice and lemon or orange rind. Beat in mixer until smooth, then fold in the raisins. Add this mixture to the yeast mixture with 4 more cups sifted flour (or enough to make a soft dough). Knead thoroughly by hand. Put in small tube pans or form round loaf with 2 strips of dough over top to form a cross. Cover and let rise again. Brush top with egg yolks or milk.

Bake at 350°F for 40 to 45 minutes.