Instructions

1. In a large bowl, dissolve yeast in warm water; let stand 5 minutes.
2. Stir in milk, sugar, salt, mace, eggs and 3 cups of the flour to make a batter. Set aside.
3. Sift 5 cups flour into a large mixing bowl. Thoroughly blend in butter.
4. Stir down the batter; add lemon zest, raisins and almonds.
5. Add to flour mixture. Stir in enough remaining flour to form a soft dough. Knead 10 to 12 minutes by hand or with a dough hook until smooth and elastic.
6. Place in a greased bowl; cover; let rise until doubled. Punch down; divide in half; cover; let rest 10 minutes.
7. Dough Shaping:
8. To shape, divide each half into 10 pieces: 4 larger pieces; 4 slightly smaller pieces; and 2 small pieces. Roll all pieces into 16-inch ropes, tapering the ends.
9. Place the four largest ropes on a greased baking sheet and braid. Pinch ends together. Using the side of your hand, indent the center of the braid lengthwise. Braid the 4 smaller pieces and lay this braid lengthwise on top of the first braid; indent again. Twist the final two pieces together and lay on top of second braid. Pinch all ends together and tuck underneath the loaf. Fasten ends and top with about 5 toothpicks so the loaf will hold its shape during baking.
10. Cover; let rise until doubled.
11. Preheat oven to 350*
12. Beat egg yolk with 1 tablespoon water; brush on braids.
13. Bake in preheated 350°F oven 35 to 40 minutes or until the internal temperature registers about 200°F. If top browns too quickly, tent with foil. Cool; remove picks.

• Servings : 16 each
• Recipe Type : Breads