1 c. milk
1 c. melted butter
1/2 c. water
5 1/4 c. flour
1/4 c. sugar
1 tsp. salt
2 pkgs. yeast
2 beaten eggs
1/2 tsp. lemon rind
1/2 tsp. orange rind
1/2 c. raisins
1/2 c. chopped candied fruit
1/2 c. chopped nuts
Candied cherry halves

Heat milk, butter and water in small saucepan until lukewarm. Combine flour, sugar, salt and yeast in a large mixing bowl. Stir in milk mixture, eggs, mixing well. Add lemon and orange rind, raisins, candied fruit and nuts. Mix well. Refrigerate overnight covered.

Next day - place chilled dough on floured surface. Roll into 18 x 12 inch rectangle. Spread with 3 tablespoons of soft butter. combine 1/2 cup of sugar with 1 tablespoon of cinnamon. Sprinkle on butter.

Beginning with the long edge, roll in jelly roll fashion, pinching edges to seal. If ends are smaller, trim off 1 inch. Place on a large greased cookie sheet or pizza pan. Shape into a ring. Brush ends of rolls with water. Pinch together to seal.

Use kitchen shears, make cuts in dough every inch around ring, but not completely through. Gently turn each piece of dough on its side, slightly overlapping each piece. Let rise in warm place uncovered for one hour.

Bake at 350 degrees for 25 to 30 minutes until golden brown. While still hot, drizzle glaze over ring. Decorate with candied cherry halves.

GLAZE:

1 c. powdered sugar
2 to 3 tbsp. water or milk
1/4 tsp. vanilla