1/4 c. milk
2 pkg. dry yeast
1 tsp. sugar
3/4 c. milk
1 stick sweet butter, cut into chunks
3 eggs, lightly beaten
1/4 c. sugar
4 1/4 - 5 c. unbleached flour
1/2 c. slivered almonds
1/2 c. golden raisins, soaked in warm water until plump
1/4 c. chopped candied citron
1 tsp. salt

Heat 1/4 c. milk to lukewarm in small sauce pan. Add yeast and 1 teaspoon sugar. Set in warm place until mixture bubbles, about 5 minutes. Scald milk. Add butter; stir to melt. Let cool until lukewarm. Beat eggs in large mixing bowl. Add 1/4 cup sugar, salt, milk and yeast mixtures. Mix well. Gradually stir in 4 cups of flour or more as needed. Dough should be soft but not sticky. Stir in slivered almonds, raisins and citron.

Turn out onto lightly floured board. Knead 3 to 5 minutes or until smooth and slightly elastic. Place in greased bowl, cover with a clean linen towel and let rise in warm place until dough doubles in bulk, about 45 minutes to 1 hour. Punch down, knead on board 2 to 3 minutes. Return to bowl, let rise again until double, about 30 minutes. Punch down, divide dough into seven equal pieces. Roll each into a rope about 1 inch in diameter. Braid four ropes for base. Place on baking sheet that is covered with parchment paper, tucking under ends of braid. I do not use parchment paper, I grease the pan. Braid remaining three ropes, tucking under ends. Place on top of base, gently pushing down.

GLAZE:

1 egg yolk
1 - 2 tbsp. milk
Pinch of sugar

Mix together egg yolk, milk and pinch of sugar to make glaze. Brush surface with glaze. Let raise about 30 minutes. Brush with glaze again. Bake in middle of oven at 350 degrees for 45 minutes, more or less depending on oven, until toothpick comes out clean. If it browns quickly, cover loosely with aluminum foil. To serve, slice and serve with butter and jam.