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Dissolve yeast in warm water; set aside. In large bowl, combine sugar, butter, milk, salt and mace; mix well. Add eggs and yeast; mix well. Add 4 cups flour; beat well. Stir in vanilla and lemon juice and enough remaining flour to form soft dough. Turn out onto floured surface; knead until smooth and elastic. Add more flour if necessary. Shape into ball; place in a greased bowl. Cover; let rise in warm place until doubled, about 1-1/2 hours.
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For filling, cream butter, sugar and flour. Beat in egg yolk. Add pecans. Cover; set aside.
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When dough has risen, punch down. Roll one-third of dough into 15x13-in. rectangle. (Using sharp knife and ruler, trim to make triangle 15 in. tall and 13 in. wide at base.) From trimmings, cut tow 3-in. high tree trunks. Place large triangle on lightly greased 17x14-in.
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with no sides. Dough will shrink, so form on pan with fingers back to original shape. Center one tree trunk at base of triangle; pinch together where trunk joins tree. Fold top 2 in. of triangle under. Gently spread filling on triangle and trunk to within 1 in. of edges.
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Place second trunk over filling on trunk already attached to tree; inch outside edges to seal. Roll remaining dough into 15-in. square. With doughnut cutter, cut 25 rounds. With star-shaped cutter, cut one star. Arrange 6 dough rounds, overlapping slightly, across tree base. Use 5 rounds to make second row. Make third row of 5 rounds, fourth of 4 fifth of 3 and top row of 2. Place star on top. Cover; let rise until doubled, about 45-60 ;minutes. Bake at 375u00b0 for 20-30 minutes or until golden brown. Cool on wire rack. Combine glaze ingredients; spread over tree. Top dough rounds with candied cherries.
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Note: This recipe also can be used to make wreaths or two smaller trees.
