1 c. milk
1 c. slivered blanched almonds
1/4 c. warm water
1/4 c. canned dried citron
1 c. seedless raisins
3/4 c. soft butter
1/2 tsp. cinnamon
1/2 c. sugar
1/2 tsp. salt
1 pkg. dry yeast
5 c. sifted flour
1/2 c. finely cut up candied cherries
2 eggs, well beaten
2 tbsp. sugar
1/4 tsp. nutmeg

In large saucepan, scald milk, add 1/2 cup sugar and salt. Cool until warm. Meanwhile, sprinkle yeast into warm water in a small bowl, stir until dissolved. Add to lukewarm milk 1 cup flour with egg beaten, beat to remove lumps. Cover and clean towel; let rise in warm place (about 85 degrees) about 1 1/2 hours, or until double in bulk.

Now stir in citron, cherries, almonds, lemon rind, raisins, eggs, soft butter, nutmeg and 3 cups flour. On lightly floured surface, knead 1 cup flour into dough until dough is smooth and elastic. Roll into large 18 x 12 oval about 1/2 inch thick. Brush with melted butter, sprinkle with combined cinnamon and sugar.

Lengthwise crease down center of dough and fold over. Remove to large greased cookie sheet. Push into crescent form with palm of hand, press down along crease to shape. Brush with melted butter. Cover with wax paper then with towel, let rise 1 hour. Bake 45 to 50 minutes at 350 degrees. Cool and sift confectioners sugar over top.