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1
In large bowl with mixer at medium speed, beat margarine, sugar and salt.
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2
Add milk, beating until margarine is melted.
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3
Sprinkle yeast over water, stir until dissolved.
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4
Add to margarine mixture with eggs.
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5
With mixer at low speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.
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6
Stir in remaining flour with wooden spoon.
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7
On lightly floured surface knead 8 to 10 minutes or until smooth and elastic.
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8
Place dough in greased bowl; turn to grease top.
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9
Cover with towel; let rise in warm place 2 hours or until doubled in bulk.
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10
Punch down dough; form into ball; cut into quarters.
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11
Set 2 quarters aside; cover with towel.
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12
Use reserved quarters to make two Fruit Nut Loaves.
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13
(Instructions at end of this recipe.)
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14
On lightly floured surface roll out one quarter into rectangle 15x12 inches.
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15
Cut into 2 triangles each with a base of 10 inches, a height of 12 inches and 15 inch sides.
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16
Place one triangle on large greased cookie sheet.
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17
Reshape into triangle if necessary.
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18
Spread 1 cup of Fruit Nut Filling over dough on cookie sheet to within 1/2 inch of edge; moisten edges with water.
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19
Place second dough triangle over fruit filled one pressing to seal edges.
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20
Roll out second quarter of dough to 1/2 inch thickness.
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21
With 2 1/2 inch doughnut cutter cut 17 circles; remove centers.
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22
Overlap cut circles on tree triangle.
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23
Roll out scraps of dough to 1/2 inch thickness; cut one 2 inch square.
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24
Place on center of base of triangle to form trunk of tree.
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25
Cut one 3 inch star; place on top of tree.
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26
Cover; allow to rise in warm place 1 hour or until almost doubled in bulk.
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27
Bake in 350F (180C) oven 35 minutes or until golden brown.
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28
Remove from oven.
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29
Place cherries in center of circles.
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30
While warm, brush lightly with glaze.
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31
Decorate tree with decorator frosting.
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32
Makes one tree and 2 loaves.
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33
Fruit-Nut Filling: In small saucepan stir together all ingredients.
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34
Stirring constantly, bring to boil over medium heat and boil 1 minute.
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35
Cool.
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36
Apricot Glaze: In small saucepan stir together the corn syrup and preserves.
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37
Stirring constantly, bring to boil over medium heat and boil 1 minute.
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38
Fruit Nut Loaves: Grease two 2 1/2 x 2 1/2 x 3-inch loaf pans.
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39
Roll out each quarter of reserved dough into 15 by 9-inch rectangle.
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40
Spread 1 cup of Fruit Nut Filling over each rectangle of dough to within 1/2 inch of edge, roll each rectangle up from short side.
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41
Press ends to seal; fold ends under; place seam side down into prepared pan.
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42
Cover; let rise about 1 hour or until doubled.
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43
Bake in 350F (180C) oven 40 to 45 minutes or until bread sounds hollow when tapped.
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44
Remove from oven.
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45
While still warm, brush with Apricot Glaze.
