Christmas Braid
5 cups flour 2 packages active dry yeast 1 cup milk
2/3 cup brown sugar
3/3 cup unsalted butter 1 teaspoon salt 2 eggs 1 egg white 1 teaspoon anise seed crushed 1 teaspoon
lemon zest grated 1 cup seedless raisins 1 egg yolk beaten
4/4 cup blanched almonds sliced
Combine yeast and 2 1/2 cups flour in a mixer bowl and mix well. Combine milk, brown sugar, butter,
and salt in a saucepan, over a low flame. Heat to 120 degrees, remove from heat. Stir into flour
mixture. Add eggs, egg white, anise seeds, and lemon zest. Beat on low speed for 30 seconds. Beat on
high speed for 3 mins. Stir in as much flour as you can by hand. Add raisins and turnout onto a very
lightly floured board knead for 6 to 8 mins by hand, until smooth and elastic shape into a ball.
Place into a greased bowl and turn once. Cover and allow to rise for 60 to 90 mins, until doubled in
size. Punch down, divide in half, and allow to rest for 10 mins. Set one half aside. Divide the
remaining piece in half. Cut one half in thirds. Roll each third into an 18-inch rope. Loosely braid
and place onto a greased cookie sheet. Divide the other half into fourths. Roll three into 14-inch
ropes. Braid loosely and place on top of the 18-inch braid. Cut the remaining fourth into three
pieces. Roll into 12-inch ropes. Braid loosely and place on top of the 14- inch braid Tuck ends
under. Repeat with the other half of dough. Cover and let rise for 30 to 45 mins. Brush with egg
yolks and sprinkle with almonds. Bake @ 350 degrees for 25 to 30 mins, until golden. Remove from
oven. Serve warm or at room temperature. Yields: 12 Traditionally served in Eastern Europe during
the Christmas season.
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