Directions:

Transfer the sourdough starter to a large mixing bowl. Pour the milk into a separate bowl. Melt the butter and add it to the milk to warm it. Add the salt and sugar to the milk mixture and stir until dissolved. Stir in the eggs and lemon (or orange rind); then add the milk/egg mixture to the sourdough and blend well using a wooden spoon or Danish dough whisk.

Gradually add the flour one cup (140 grams) at a time until the dough is too stiff to mix with the wooden spoon or Danish dough whisk. The dough will be soft. Transfer the dough to a lightly floured surface and knead in the remaining flour until the dough is smooth. This should take about 10 minutes.

Place the dough in a clean, greased bowl, turning to coat the top. Cover the bowl and let the dough proof overnight (8 to 12 hours) at room temperature, about 70 degrees F.  The dough should double in size during this time.

Gently transfer the dough to a floured work surface using a spatula or dough scraper.

Divide dough into 3 equal pieces. Roll each into a 7 x 16-inch rectangle.

Use 1/3 of the filling for each rectangle. Spread the filling, leaving a margin around the edges, and roll up jelly-roll style. Seal seam and ends. You will have three filled and sealed ropes. Braid ropes; place onto a greased baking sheet.

Cover; let rise in a warm place until double – about 30 minutes.

Make the glaze and brush on the loaf.

Bake in a preheated 350-degree F. oven for 40 minutes or until done. Cool on a wire rack.