|Active dry yeast||1 (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degree)|
|Lukewarm milk||3⁄4 Cup (12 tbs), scalded, then cooled|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
|Cold water||2 Tablespoon|
|Powdered sugar||1⁄2 Cup (8 tbs) (Glaze)|
Dissolve yeast in warm water in large bowl.
Stir in milk, sugar, shortening, salt, egg, raisins, almonds, lemon peel, mace and 1 3/4 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough.
Divide into 4 equal parts; roll 3 of the parts into 14-inch strips.
Place close together on lightly greased cookie sheet.
Braid loosely; pinch ends together and fold under.
Divide remaining part into 3 pieces and roll each into 12-inch strip.
Braid strips; place on large braid.
Cover and let rise until double, 45 to 60 minutes.
Heat oven to 350°.
Mix egg yolk and cold water; brush on coffee cake.
Bake until golden brown, 30 to 40 minutes.
Spread with Powdered Sugar Glaze while warm.