2 packages active dry yeast
1/4 cup warm water
1 cup scalded milk
1/2 cup butter (soft)
1/2 cup sugar
3/4 tsp. salt
4 eggs yolk, slightly beaten
2 tbsp. slivered citron
1 tbsp. slivered orange peel
1/2 cup raisins
4 cup sifted flour
3 hard boiled, colored, eggs
1 cup confectioners sugar
1 tbsp. milk
In a bowl, soften the yeast in the warm (not hot) water. Scald the milk and cool to lukewarm. Combine with the butter, sugar, salt, egg yolks, citron, orange peel and raisins.
Beat in 1 cup flour to egg mixture; add the softened yeast. Beat in the remaining flour.
Toss on a floured board; knead until smooth and elastic. Shape into a ball.
Place in an oiled bowl. Brush top of dough with oil and cover. Let rise in a warm place until doubled in bulk, about 2 hours.
Take 2/3 of the dough and divide into 4 pieces. Shape each piece into a long roll, 18 X 1 inch. Twist 2 of the rolls to form a circle or a nest. Place on a greased baking sheet. Place colored eggs in the center.
Shape the remaining dough into 6 long, thin rolls. Place around eggs (3). Brush top of dough with oil or melted butter. Cover and let rise until doubled about 1 hour. Bake at 350║ for 35 minutes or until golden brown.
Combine the confectioners sugar and milk. While the bread is still warm, brush with the sugar and milk mixture.