1 package regular or quick active dry yeast
3/4 c warm water (105 to 115 degrees F)
1/2 c granulated sugar
1/2 t salt
1 egg, separated
1/2 c butter or margarine, softened
3 1/2 c all purpose flour
1/2 c blanched almonds
1/2 c chopped candied cherries
1/4 c raisins
1 T grated lemon peel
1 T butter or margarine, softened
1 T water
1 1/3 c powdered sugar
2 T milk
In large bowl, dissolve yeast in 3/4 c warm water. Beat in granulated sugar, salt, eggs, egg yolk,
1/2 c butter and 1 3/4 c of the flour with electric mixer on medium speed 10 minutes, scraping
bowl constantly. Stir in remaining flour, the almonds, cherries, raisins, and lemon peel. Scrape
batter from side of bowl. Cover and let rise in warm place 1 1/2 hours or until double. (Dough
is ready if indentation remains when touched). Cover and refrigerate egg white.
Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours
Grease round cookie sheet. Place dough on well-floured surface; turn to coat with flour.
Divide in half. Form the dough into a circle on the pan (like a wreath). Using a knife, make
diagonal cuts in the dough all around the circle. Beat egg white and 1 T of water; brush over
the dough. Cover and let rise in warm place 45-60 minutes or until double.
Heat oven to 375 degrees. Bake 20-25 minutes or until golden brown.
In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stolen.
Top with chopped candied cherries.