1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 2 cups flour, salt, mace, aniseeds, lemon peel, and brown sugar in mixing bowl.
2 Heat heavy cream, milk, and butter to warm (105°€”115°F). Combine cream mixture and yeast mixture with dry ingredients. Mix thoroughly.
3 Add egg yolks and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Knead in raisins and almonds. Divide dough into 5 equal pieces and make equal ropes.
6 Using 3 ropes, braid; place on greased baking sheet. Twist the 2 remaining ropes and place on the braided loaf.*
7 Cover; let rise in warm place until double€”about 45 minutes.
8 Bake in a preheated 350°F oven 45 minutes. Make glaze and brush on loaf. Continue baking another 10 minutes or until done. Cool on wire rack.