1 c. milk
1 c. melted butter
1/2 c. water
1/4 c. sugar
5 1/4 c. flour
1 tsp. salt
2 pkg. dry yeast
2 eggs, beaten
1/2 tsp. grated lemon rind
1/2 tsp. grated orange rind
1/2 c. seedless raisins
1/2 c. candied fruit
1/2 c. chopped nuts

FILLING:

3 tbsp. soft butter
1/2 c. sugar
1 tbsp. cinnamon

ICING:

1 c. powdered sugar
2 - 3 tbsp. milk
1/4 tsp. vanilla
Candied cherries

Combine milk, cup melted butter and 1/2 cup water in small sauce pan. Place on low heat until luke warm.

Combine flour, sugar, salt and yeast. Stir into warm milk mixture and egg mixing well.

Add lemon, orange rind, raisins, fruit, nuts and mix well. Cover dough and refrigerate over night.

Place chilled dough on floured surface and roll 18 x 12 inch rectangle. Spread with butter and sprinkle with sugar and cinnamon.

Roll up jellyroll dough beginning at long side. Pinch edges to seal. Place roll on large greased baking sheet; seam side down, shape into a ring and pinch ends together to seal.

Make cuts of 1 inch intervals around ring with kitchen shears. Cutting 2/3 of the way through roll with each cut. Gently turn each piece of dough on its side, slightly overlapping slices.

Cover and let rise in warm place until double in bulk. Bake at 350 degrees for 25 minutes.

Combine icing and drizzle over ring and decorate with green and red cherries.