(Makes 3 cakes)

1 pkg. dry yeast
1/4 c. warm water (110 degrees)
1 c. milk
1 1/2 t. salt
1/4 c. sugar
1 t. grated orange peel
1 c. butter
2 eggs beaten
3 1/2 – 4 c. flour
1 egg yolk beaten
2 T. cream
1 can any flavor pie filling

Scald milk. Add sugar and salt to milk and allow to cool. Dissolve yeast in water. Sprinkle in a pinch of sugar. Let stand 5 min. to proof. Add 2 whole eggs, orange peel and yeast to milk mixture. Stir in flour gradually until soft yet not sticky consistency. Turn dough onto floured board and knead thoroughly.

Roll into a 12 X 18 rectangle. Take 1/3 of the butter cut into tiny pieces distribute over the dough. Fold in thirds. Roll out to 12 X 18 rectangle. Repeat twice. Cover dough and refrigerate 2 hours or preferably overnight.

Cut dough into thirds. **Use 1/3 and refrigerate remaining dough. Cut the single serving of the dough into thirds. Roll each third into a log about 15 inches long. Braid 3 logs together. Place braid on ungreased baking sheet (you may use parchment). Spoon 1/3 can of pie filling in between the braid openings. Cover lightly with plastic and clean kitchen towel. Repeat from ** two more times.

Let rise to double (about 2 hours).

Brush cake with egg yolk and cream. Top with streusel.

STREUSEL
1/4 c. melted butter
1/4 c. brown sugar
1/4 c. flour
1/4 c. bread crumbs
1 T. cinnamon
Mix together until crumbly.

Place one loaf in middle of oven and bake at 350 degrees for 25-30 minutes. Interior temperature should be 190 degrees.

ICING
1 c. powdered sugar
1/2 t. vanilla
1-2 T milk
Mix powdered sugar and vanilla. Add 1/2 T of milk at a time until thin enough to drizzle. Mix until all lumps are gone. Drizzle confectioners sugar icing over cake while still warm.