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- 1 c milk
- ½ c butter or margarine
- ¾ c sugar
- ½ tsp. salt
- ¼ c warm (not hot) water
- 2 pkg yeast, active dry or compressed
- 2 eggs, beaten
- 3 c sifted flour
- ¾ c golden raisins
- 2 ½ c sifted flour
- Scald 1 c milk.
- Stir in ½ c butter or margarine, ¾ c sugar, ½ tsp. salt. Cool to lukewarm.
- Measure warm (not hot) water into bowl
- Sprinkle or crumble in yeast. Stir until dissolved.
- Stir in lukewarm milk mixture.
- Add 2 eggs, beaten, 3 c sifted flour.
- Beat until smooth.
- Stir in ¾ c golden raisins
- Stir in an additional 2 ½ c sifted flour, approx.
- Turn out on a lightly floured board.
- Knead 8-10 minutes until smooth and elastic.
- Place in a greased bowl; brush with butter. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 1 hour & 15 minutes.
- While rising. Punch down and turn out on a lightly floured board. Divide in half for 2 cakes.
- Take a half, divide into 2/3 and 1/3 pieces.
- Divide the 2/3 piece into 3 equal pieces.
- Roll each piece into a strip about 18 inches long.
- Place 3 strips on a greased baking sheet.
- Form into a braid.
- Brush top lightly with melted margarine or butter.
- Decorate with whole maraschino cherries and pecans.
- Divide 1/3 piece into 3 equal pieces.
- Form into a second braid about 18 inches long.
- Place on top of the first braid.
- Brush with melted margarine or butter.
- Decorate with cherries and pecans.
- If necessary use toothpicks to hold braids in place.
- Let rise in a warm place free from draft until doubled in bulk about 1 hour.
- Brush with a mixture of 1 egg and 1 T water.
- After brushing with mixture take a paper towel and wipe the mixture left on the baking sheet so it won’t burn.
- Bake at 350 for about 25-30 minutes.
- Use a spatula to loosen from the baking sheet and allow to cool on the baking sheet.
Old Franta recipe that Paula Franta made special for Christmas. Eat sliced, with butter on top.