|Unsalted butter||1 1⁄2 Cup (24 tbs), softened|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1|
|Grated orange peel||1|
|Hot milk||2 1⁄2 Cup (40 tbs) (120° To 130°F)|
|All-purpose flour||8 1⁄2 Cup (136 tbs), divided|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Candied orange peel||1⁄2 Cup (8 tbs)|
|Candied lemon peel||1⁄2 Cup (8 tbs)|
|Chopped candied cherries||1⁄2 Cup (8 tbs) (Colored Red)|
|Chopped candied cherries||1⁄2 Cup (8 tbs) (Colored Green)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Tablespoon|
In large mixer bowl, beat butter, egg yolks, granulated sugar, salt, lemon peel, orange peel and vanilla until light and fluffy.
Slowly add milk; mix thoroughly.
Add 2 cups flour and yeast; mix well.
When mixture is smooth, add enough remaining flour, 1/2 cup at a time, until dough forms and can be lifted out of bowl.
Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes.
Mix raisins, candied orange and lemon peels, cherries and almonds in medium bowl; knead fruit mixture into dough.
Place dough in greased bowl, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1 hour.
Grease 2 large baking sheets.
Turn dough out onto floured work surface.
Divide dough in half.
Place one half back in bowl; cover and set aside.
Cut remaining half into thirds.
Roll each third into 12-inch rope.
Place on prepared baking sheet.
Braid ropes together.
Repeat procedure with remaining dough.
Brush beaten egg on braids.
Let braids stand at room temperature until doubled in bulk, about 1 hour.
Preheat oven to 350°F.
Bake braids until golden brown and sound hollow when tapped, about 45 minutes.
Remove to wire rack to cool.
Sprinkle with powdered sugar before serving.