3/4 c. warm water
1 pkg. active dry yeast
1/2 c. sugar
1/2 tsp. salt
3 egg
1 egg yolk (set white aside)
1/2 c. butter
3 1/2 c. flour (unsifted)
1/2 c. raisins
2 c. mixed candied fruit
1/2 tsp. almond extract
1/4 c. almonds, chopped
1 tbsp. water
Confectioners sugar

Measure water into warm bowl; add yeast. Stir until dissolved. Add sugar, salt, eggs, egg yolk, butter and 1/2 of flour. Beat 10 minutes at medium speed on mixer (aerate).

Blend remaining flour, almonds and fruit peel. Cover. Let rise in draft-free place until doubled in bulk, approximately 1 1/2 hours. Stir batter down. Beat 25 strokes. Cover tightly. Refrigerate overnight.

Turn dough into well-floured board. Divide in half. Press each half into oval (10 x 17-inch). Spread ovals with 2 tablespoons butter. Fold each in 2 lengthwise. Firmly press folded edges only. Brush with beaten egg whites and 1 tablespoon water. Let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees for 20 minutes. Frost with confectioners sugar.