Raspberry Nutbraid

• 1 pkg dry yeast
• 1/4 c warm water
• 3/4 c scalded milk
• 1/4 c shortening
• 1/4 c sugar
• 1 t salt
• 3-3.5 c flour
• 1 beaten eff
• 1 c oatmeal
• 1/3 c raspberry preserves
• 2 t grated lemon zest
• confectioners glaze

1. soften yeast in warm water
2. pour scalded milk over shortening, sugar and salt, allow to cool
3. stir in 1 c flour and beaten egg
4. add softened yeast and oatmeal
5. add enough flour to make soft dough
6. knead about 10 minutes
7. In greased bowl, let rise 1 hour - double
8. punch down, let rest 10 minutes
9. roll to rectangle, cut into 3rd, 3" wide
10. brush with melted butter and spread fruit
11. form ropes and then braid
12. brush with butter, let rise 45 min until double
13. bake 350 25-30 minutes

yeast, warm water, milk, shortening, sugar, salt, flour, beaten eff, oatmeal, raspberry preserves, lemon zest, confectioners glaze

Taken from www.epicurious.com/recipes/member/views/raspberry-nutbraid-51553231 (may not work)