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1 pkg. dry yeast
3/4 c. warm water (105~ to
115 degrees)
1/2 c. sugar
1/2 tsp. salt
3 eggs
1 egg, separated
1/2 c. butter, softened
3 1/2 c. flour
1/2 c. chopped almonds
1/4 c. cut up citron
1/4 c. cut-up maraschino
1/4 c. raisins
1 Tbsp. grated lemon peel
butter, softened
1 Tbsp. water

Dissolve yeast in 3/4 cup warm water in large mixing
bowl. Beat in sugar, salt, eggs, egg yolk, 1/2 cup butter and
1 3/4 cups flour on medium speed, scraping bowl constantly, 10
minutes. Stir in remaining flour, almonds, fruit and lemon
peel. Scrape batter from side of bowl. Cover; let rise in
warm place until double, 1 1/2 to 2 hours. Stir down batter by
beating about 25 strokes. Cover tightly and store in refriger-
ator overnight. Turn dough onto well-floured surface; turn to
coat with flour. Divide into halves; press each half into
oval, 10 x 7-inch. Spread with butter. Fold lengthwise in
half; press only folded edge firmly. Place on greased cookie
sheet. Beat egg white and 1 tablespoon water; brush over
ovals. Let rise until double, 45 to 60 minutes. Heat oven to
325 degrees. Bake until golden brown, 15 to 20 minutes. Sprinkle
with powdered sugar.

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