1/2 c. soft butter
1 tsp. salt
1 pkg. yeast
Grated rind of 1 lemon
4 c. flour
1 c. white raisins
1/2 c. sugar
4 egg yolks
1/4 c. lukewarm water
1/2 tsp. cinnamon
1 c. milk, scalded
Fine bread crumbs
2 tbsp. water
1/4 c. chopped almonds
1 egg yolk, beaten

Mix butter and sugar in large bowl. Add salt to egg yolks and beat until thick. Add to sugar and butter. Add yeast, softened in lukewarm water. Add lemon rind and cinnamon. Add flour alternately with milk and beat well to make a smooth batter. Add raisins and knead with hands until batter leaves fingers. Let rise in warm place until double (about 1 1/2 hours). Punch down and let rise again until double. Butter fluted pan, sprinkle with crumbs, and fill with dough. Brush with mixture of beaten egg yolk with water. Sprinkle with almonds. Let rise. Bake at 350 degrees for 30 minutes.