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Preparation: Dissolve the yeast in 1/2 cup lukewarm water. Warm the milk and add the sugar, salt and butter. Heat together the yeast, egg yolks and lemon rind and add them to the milk. Add the flour, beating constantly. Knead the dough thoroughly, cover it and leave it in a warm place until it has doubled in size. This will take about 1 1/2 hours. Knead the dough again and shape it into Easter cakes. This is done by making 3 cylinders of dough about 2.5 cm (1 inch) thic and braiding them. Brush the cakes with the lightly beaten egg whites, sprinkle with almonds and bake them in a moderate oven for 20-30 minutes. |
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