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1
Soften yeast in warm water.
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2
In a mixer bowl, beat together sugar, margarine, and salt.
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3
Add eggs and beat well.
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4
Beat in 1 cup of flour.
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5
Beat in milk, lemon peel, mace, and yeast mixture.
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6
Stir in as much remaining flour as you can with a spoon.
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7
Stir in raisins and nuts.
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8
Turn out onto floured surface.
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9
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).
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10
Place in a lightly greased bowl; turn once to grease surface.
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11
Cover, let rise in warm place till double; divide in half.
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12
Divide one portion of the dough into fourths for the bottom braid.
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13
Cover and let rest 10 minutes.
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14
Meanwhile, divide the remaining dough into 5 portions for the other two layers of the dough.
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15
Cover those portions and set aside.
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16
On a lightly floured surface, form each of the first 4 portions into 16-inch long ropes.
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17
On a greased baking sheet, arrange the 4 ropes, 1 inch apart.
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18
Beginning in the middle of the ropes, braid together toward each end.
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19
To braid 4 ropes, overlap the center 2 ropes to form an X.
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20
Take the outside left rope and cross over the closest middle rope.
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21
Then, take the outside right rope and cross under the closest middle rope.
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22
Repeat braiding until you reach the end.
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23
Pinch ends together; tuck under.
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24
Turn baking sheet and braid on opposite end.
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25
Gently pull width of braid out slightly.
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26
Form remaining 5 portions into 16-inch long ropes.
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27
Braid 3 of the ropes together.
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28
Brush the 4-strand braid with water and center the second braid on top; gently pull width of top braid out.
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29
Twist the remaining two ropes of dough together.
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30
Brush the top braid with water; place the twist on top of the second braid.
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31
Cover the shaped dough and let rise till nearly double.
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32
While loaves are rising, preheat oven to 350u00b0F.
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33
Brush surface of the shaped dough with egg yolk.
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34
Bake in oven for 35-40 minutes.
