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In a large bowl, dissolve the yeast in the water. Let stand until foamy. Add eggs, sugar, oil, salt, lemon zest, and 4 cups of the flour. Beat until smooth.
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Turn the dough out onto a well-floured surface. Sprinkle the raisins over top; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning to make sure all sides are greased. Cover and let rise until doubled, about 1 hour.
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Punch dough down; turn out onto a floured surface. Divide dough into 3 equal pieces and roll each piece into a 20-inch rope. Braid the ropes together; pinch ends to seal. Cover and let rise until doubled, about 1 hour.
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Heat oven to 350F. Brush the risen dough with the beaten egg mixture. Bake for 25 – 30 minutes, or until deep golden brown. Let cool on a wire rack before cutting. Serve with orange marmalade.