20 oz. flour.

2 oz. Fleischmann's Yeast.

5 oz. butter.

1 oz. sugar.

Grating of 1 lemon.

A pinch of salt.

3/4 pint milk.

Set sponge with all of the milk, yeast and sufficient flour. Allow to rest until it breaks. Then add the rest of ingredients and mix dough thoroughly. Allow dough to rest for one hour; then break into three equal parts, mould into round balls, allow to rest until nearly double in size, then roll out in three equal lengths, form twist and lay in ring shape on baking sheet, bringing ends carefully together; allow to rise until double in size, then brush over with the solution of egg water, sprinkle with granulated sugar and coarsely chopped almonds and bake in a brisk oven.