|Milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Yeast||1 Package, dry (active or compressed)|
|Flour||3 Cup (48 tbs)|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1 Tablespoon|
Scald milk, add sugar and salt, and cool to lukewarm.
Soften yeast in lukewarm milk mixture.
Sift flour, measure, then gradually beat half of the flour into yeast mixture.
Cover with cloth and set in a warm place to rise until full of bubbles (about 1 hour).
Beat eggs slightly and stir into soft dough with the 1/3 cup melted butter, lemon peel, and lemon juice.
With a large spoon gradually beat in the re maining flour, blending until smooth.
Place in a greased bowl and smooth top with salad oil, cover with cloth and let rise in a warm place until almost doubled in bulk.
Turn out of bowl onto lightly floured board, knead lightly, and roll out to about 1/3 inch in thickness.
Brush with melted butter and fold over in thirds -total width of dough should be 6 inches.
With a sharp knife, cut into 3/4 -inch strips.
Twist and bring ends together to form a circle.
Place on a greased baking sheet, brush lightly with melted butter, and let rise 30 minutes.
Bake in a hot oven (400°) for 20 minutes or until golden brown.
When cool, spread with powdered sugar frosting made by blending a small amount of orange juice into 1 cup powdered sugar until right consistency for spreading.