1 packet of active dry yeast
3/4 cup of warm water
1 cup of scalded milk
1 cup of buttermilk
2 teaspoons of salt
1/2 cup of unsalted butter or margarine, at room temperature (remove from the refrigerator 30 minutes before using)
5 cups of rye flour, approximately
2 eggs, beaten
2 tablespoons of grated lemon zest
1 cup of raisins
Cream of tartar glaze
2 cups of confectioner's sugar
1/4 cup of hot water
1 tablespoon of unsalted butter or margarine
1 packet of active dry yeast
3/4 cup of warm water
1 cup of scalded milk
1 cup of buttermilk
2 teaspoons of salt
1/2 cup of unsalted butter or margarine, at room temperature (remove from the refrigerator 30 minutes before using)
5 cups of rye flour, approximately
2 eggs, beaten
2 tablespoons of grated lemon zest
1 cup of raisins
Cream of tartar glaze
2 cups of confectioner's sugar
1/4 cup of hot water
1 tablespoon of unsalted butter or margarine
Dissolve the yeast in warm water
In another bowl, mix together the milk, buttermilk, salt, and butter or margarine
Let it cool slightly
Add 2 cups of rye flour and eggs
Mix well
Add the dissolved yeast, lemon zest, and raisins
Add enough rye flour to obtain a soft dough
Place the dough on a floured surface and knead for about 8 minutes, until it is smooth and elastic
Shape into a loaf and place in a lightly greased bowl
Cover and let rise in a protected area for about 1 hour and 30 minutes
Punch down the dough with your hand
Divide the dough into two parts
Cover and let rest for 10 minutes
Reserve one part and divide the other into 4 pieces
With three of these pieces, form three rolls each about 30 cm long
Place the three rolls on a lightly greased baking sheet, leaving a space of about 2 cm between them
Form a braid with these parts, without pulling too hard on the dough, starting from the middle and going to both ends
Close the ends well
Divide the remaining fourth part again into three parts and form three small rolls each about 20 cm long
Make another braid and place it over the larger braid on the baking sheet, tucking the points under the larger one
Cover and let rise for another hour in a protected area
Repeat this process with the remaining dough to make the second braid
Bake both loaves at moderate heat for about 30 minutes
Mix the glaze ingredients and brush over the still-warm braid.
