Directions:
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg, raisins, almonds, lemon peel, mace and 1 3/4 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 1/2 hours. Doug is ready if indentation remains when touched.
Punch down dough. Divide 4 equal parts; roll 3 of the parts into 14 inch strips. Place close together on lightly greased cookie sheet. Braid loosely; pinch ends together and fold under. Divide remaining part into 3 pieces and roll each into 12 inch strip. Braid strips; place on a large braid. Cover and let rise until double 45 to 60 minutes.
Heat the oven to 350° . Mix egg yolk and cold water; brush on coffee cake. Bake until golden brown, 30 to 40 minutes. Spread with Powdered Sugar Glaze while warm.
