Easter Sweet Bread

This is a luscious German sweet cake, covered with cinnamon and sugar and nuts and sometimes with a Stollen filling in the center. It is sure to please family and friends with its taste and appearance.

2 cakes yeast or 2 packages dry yeast
1 Tablespoon sugar
1 cup lukewarm water
6 Tablespoons butter
1/2 cup sugar
3 egg yolks
1/2 teaspoon salt
1 cup scalded and cooled milk
7 cups sifted flour
Melted butter
Sugar
Raisins
Cinnamon
Nuts
1 beaten egg
Milk
Confectioners' sugar icing

Dissolve yeast and one tablespoon sugar in water.

Cream butter, one-half cup sugar. Add eggs.

Stir in yeast mixture and salt. Alternate milk and flour until the dough is moderately soft.

Knead until smooth. Cover and let rise until double in bulk. Roll out in oblong strip one-fourth inch thick. Brush with melted butter.

Sprinkle with sugar, raisins, cinnamon and nuts. Roll up length-wise. Place in circle on greased cookie sheet.

Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side � pointing away from the center. Cover and let the bread rise again until double in bulk. Brush on beaten egg diluted with milk.

Bake in moderate oven (350�) for 30 minutes. While still hot, frost with confectioners' sugar icing and sprinkle with nuts.

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