Combine cup butter, cup sugar and milk in 1-quart saucepan.

Cook over medium heat until butter is melted (3 to 5 minutes).

Pour into large bowl; cool to warm (105 to 115F).

Stir in yeast until dissolved.

Add 3 cups flour, eggs, lemon peel, vanilla and salt.

Beat at medium speed, scraping bowl often, until well mixed.

Stir in enough remaining flour by hand until soft dough forms.

Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes). Place into greased bowl; turn greased-side up.

Cover; let rise in warm place until double in size (1 to 1 hours).

(Dough is ready if indentation remains when touched.)

Punch down dough; let rest 10 minutes.

Roll out dough on lightly floured surface into 18-inch circle.

Spread with cup softened butter; sprinkle with cloves.

Place beverage tumbler in center; make 4 cuts at equal intervals from outside of circle to beverage tumbler. Cut each wedge into 5 wedges.

Twist every two wedges together tightly, making 10 twists;

pinch ends of twists together.

Coil twists toward center, making daisy design;

remove beverage tumbler.

Coil one twist for center.

Place on greased large baking sheet; reshape design, if necessary.

Cover; let rise about 45 minutes.

Heat oven to 350. Bake for 20 to 30 minutes or until golden brown.

Combine cup sugar, cup butter and lemon juice in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 6 minutes). Boil 3 minutes. Pour warm glaze over warm bread.