3 c. flour
1/3 c. sugar
1 tsp. salt
1 pkg. dry yeast
1 c. milk
1/2 c. butter
1 egg
1/2 c. raisins
1/2 c. chopped candied cherries
1/2 c. chopped blanched almonds
1 tbsp. grated lemon peel
Softened butter
Vanilla glaze

Combine 1 1/2 cups flour, sugar, salt and dry yeast in large mixing bowl. Heat together milk and butter until very warm, 120 degrees. Gradually add to dry ingredients, add egg. Beat 1/2 minute at low speed of mixer, scraping bowl occasionally, then 3 minutes at high speed.

Mix raisins and dried fruit and lemon peel with 1/4 cup of flour. Add to yeast mixture. Stir in enough additional flour to make a soft dough. Knead on floured board until smooth and elastic, 5-10 minutes. Place in buttered bowl. Cover and let rise in warm place 1 hour or more. Punch dough down. Divide in half.

Roll each half on floured board to form 8-inch circle. Spread with softened butter. Fold in half, press only folded edge firmly. Form into crescent and place on cookie sheet. Cover. Let rise in warm place for 30 minutes. Bake in 375 degree oven for 25 minutes. Let cool on wire rack, frost with glaze and decorate.