serves 4 to 6

Oven: 335-350o

2 pkg. dry yeast

In the large KitchenAid bowl, dissolve yeast in milk

1 ½ Cups milk, lukewarm

2 Cups flour

Add to yeast and milk to make a sponge. Starting with mixing paddle, mix and let stand while assembling other ingredients. (About 15 min.)

¼ Cup sugar

6 eggs (grade AA large. Should be 1 1/3 Cups eggs)

Add and mix till smooth. 

½ lb. butter, softened

Grated rind of one lemon

1 Cup flour

3/4 Cup sugar,

½ Tsp. Mace

2 Tsp. salt

Optional: 3/4 - 1½ Cups finely chopped candied fruit, mixed with "golden"' raisins


4 Cups flour

Add 1 Cup at a time, changing to dough hook when the mixture becomes too stiff for the paddle. Knead for about 15 min., or until dough is smooth and shiny, scraping sides of bowl when necessary. If it is sticky because of the moisture in the fruit, add a little more flour. Dough will be soft, so don't add too much more flour. (If moisture in fruit makes dough sticky, add a little more flour.

Put into large greased bowl to rise in warm place, about 2 hours, or till doubled. 7. Turn out on floured board, cut into 4 pieces. (Knead a little flour into each if dough is too soft.

Cut each piece into 3, roll each section into a short rope about 1 ½ -2 inches in diameter and about 9 inches long. 9. Lay these 3 side by side, pinch together at one end, and gently braid, loosely, just a few crossings. Transfer to cookie-sheet (either greased or non-stick.)

Repeat with the other 3 pieces, putting each finished braid on a separate cookie sheet. 12. Allow to rise till nearly double. (Additional rising will take place in oven.

beaten egg for glaze

Brush with beaten egg, decorate with halves of blanched almonds, and bake at 335-350o for 25-30 minutes. Sprinkle with powdered sugar if desired.

1 Cup blanched almonds to decorate outside.