1-1/2cups (3 sticks) unsalted butter, softened
1/2cup granulated sugar
Grated peel of 1 lemon
Grated peel of 1 orange
2-1/2cups hot milk (120° to 130°F)
8to 8-1/2 cups all-purpose flour
2packages active dry yeast
1/2cup golden raisins
1/2cup candied orange peel
1/2cup candied lemon peel
1/2cup chopped red candied cherries
1/2cup chopped green candied cherries
1/2cup chopped almonds
1.Combine butter, egg yolks, granulated sugar, salt, lemon peel, orange peel and vanilla in large bowl; beat with electric mixer at medium speed until light and fluffy. Slowly add milk; beat until well blended. Add 2 cups flour and yeast; mix well. When mixture is smooth, add enough remaining flour, 1/2 cup at a time, until dough begins to pull away from side of bowl. Turn out dough onto lightly floured work surface; flatten slightly. Knead 10 minutes or until smooth and elastic. Mix raisins, candied orange and lemon peels, cherries and almonds in medium bowl; knead fruit mixture into dough.
2.Shape dough into ball. Place in large greased bowl; turn dough over once to grease surface. Cover with plastic wrap; let rise in warm place about 1 hour or until doubled in bulk.
3.Grease 2 large baking sheets. Turn dough out onto floured work surface. Divide dough in half. Place one half back in bowl; cover and set aside. Cut remaining half into thirds. Roll each third into 12-inch rope. Place on prepared baking sheet. Braid ropes together. Repeat procedure with remaining dough.
4.Brush beaten egg on braids. Let braids stand at room temperature about 1 hour or until doubled in bulk.
5.Preheat oven to 350°F. Bake braids about 45 minutes or until golden brown and sound hollow when tapped. Remove to wire rack to cool. Sprinkle with powdered sugar before serving.