Recipe: Bohemian Ring

Bohemian Ring
alt.cooking-chien/Connie G

2 pkgs. dry yeast
1/2 cup warm water
1 1/2 cups scalded milk, cooled to lukewarm
1/2 cup sugar
2 tsp salt
2 eggs, slightly beaten
1/2 cup soft butter or margarine
2 tsp grated lemon rind
1/4 tsp mace
1 cup raisins
1 cup chopped pecans
7 to 7 1/2 cups sifted all-purpose flour
2 Tbsp cold water
1 egg yolk
Candied fruit to decorate

Soften yeast in warm water. Add next nine ingredients and half the flour. Mix well with spoon. Add enough remaining flour to handle easily, mixing with hand. Turn onto floured board and knead 5 minutes or until smooth and elastic. Round up in greased bowl, bringing greased side up. Cover with damp cloth, let rise in warm place until double, about 1 1/2 hours. Punch down, let rise again till almost double, about 30 min. Punch down again, cut off 1/3 of dough and reserve. Divide the rest into 3 equal 26-inch strands. Put on lightly greased baking sheet. Braid loosely, fastening strands at end, then tucking under. Divide reserved portion in 3 parts and shape into 3 strands 24-inches long. Make another braid and arrange on top of large braid. Cover and let rise until double, 46 to 60 minutes. Brush with water and egg yolk mixture. Bake at 350F 30 to 40 minutes. When cool decorate with candied fruit and a drizzle of light sugar glaze.