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1
In a saucepan, heat milk until bubbles form on sides.
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2
Cool to lukewarm.
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3
Meanwhile sprinkle yeast over warm water stirring to dissolve.
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4
In a large bowl, add yeast, warm milk, butter, sugar, egg, lemon rind, vanilla and salt.
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5
Slowly stir in 3 cups of flour.
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6
Sprinkle flour on counter or board.
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7
Knead until smooth.
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8
If too sticky, add up to 1/2 cup more flour.
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9
Placed in greased bowl, cover and let rise in a warm spot until double, about one hour.
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10
Meanwhile, make filling.
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11
(last 8 ingredients).
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12
Drain soaked raisins and chop.
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13
In a bowl, add raisins to remaining filling ingredients.
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14
Mix well and set aside.
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15
Punch down down and roll out on a floured board into 21- by18-inch rectangle.
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16
Cut off a 21- by 3 inch strip and set aside for dough decorations.
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17
Spread filling evenly onto the dough, leaving about an inch border all the way around.
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18
Carefully roll up dough in jellyroll fashion and then shape into a wreath, tucking the ends under each other, pinching to secure.
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19
Place on a large greased baking sheet.
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20
Cover and let rise until double.
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21
15 minutes before ring has finished rising preheat oven to 350 degrees.
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22
Roll out reserve strip of dough, and with cookie cutters, cut out leaf designs.
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23
Attach cutouts to ring with a little water.
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24
Beat egg and milk together and brush on ring.
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25
Bake about 30 minutes.
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26
Serve warm with butter.
