russian fruit twist

1 package active dry yeast
1/4 cup warm water
1/3 cup milk
1/2 cup butter
1 egg plus 1 egg yolk
2-1/2 cups flour
1/3 cup sugar
1/2 teaspoon salt
1/3 cup yellow raisins
1/2 cup each chopped candied fruit and chopped almonds
Grated rind of 1 lemon

In a large bowl, add the warm water and sprinkle yeast over water to soften. Heat milk and butter together until butter is melted. Cool to lukewarm, add to yeast mixture; add flour, eggs, sugar, salt, raisins, candied fruit, almonds and lemon rind. Knead well for about 10 minutes. Place in well greased bowl; cover with towel. Let rise for one hour. Punch dough down; let rise again until double. Divide in half and shape into two long rolls. Twist together loosely and place on greased cookie sheet; cover with towel and let rise until double, about 30 minutes. Bake in preheated 350 oven for about 35 minutes. Remove from oven, brush with melted butter and sprinkle with powdered sugar.

From Saint Mark’s Church cookbook.

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