-
1
Make two or three days before serving.
-
2
In medium bowl, dissolve yeast in water.
-
3
Stir in lukewarm milk, granulated sugar, salt, egg, soft butter or margarine.
-
4
Next, stir in slivered almonds, chopped walnuts, lemon peel, orange peel, raisins, 1 and 1/2 cups flour.
-
5
Mix with spoon until smooth.
-
6
Mix in enough of remaining flour to handle easily.
-
7
Turn onto lightly floured board.
-
8
Knead until smooth and elastic, about 5 minutes.
-
9
Put in greased bowl; brush top with melted butter and cover with towel.
-
10
Let rise in warm place (80-85~) until double, about 1 1/2 hours.
-
11
Roll or pat dough into 12 inch by 8 inch oval.
-
12
Spread with 1 tbl melted butter.
-
13
Fold in two lengthwise into crescent.
-
14
Press edges firm enough to hold together place on a greased sheet.
-
15
Brush top with remaining melted butter.
-
16
Let rise until double, 35 to 45 minutes.
-
17
Heat oven to 375~.
-
18
When loaf has doubled, bake 30 to 35 minutes or until golden brown and done.
-
19
Frost, while still warm, with confectioner's sugar and [1 tbl] milk, beaten together until creamy.
-
20
Let frosting drip down sides of loaf.
-
21
Decorate with glaced cherries and sliced almonds, if desired.
