Step One:

Mix and Raise

2 1/4 lb. flour
1 qt. milk
4 pkg. yeast
1 tbsp. sugar

Step Two:

1 1/2 lb. butter
1/2 lb. margarine
3/4 lb. sugar
2 tsp. salt
4 egg yolks
2 1/4 lb. flour

Mix into first step and raise again. Prepare a couple of days before hand.

1 1/2 lb. candied lemon and orange peel together
1 lb. dark raisins
1 lb. white raisins
1 lb. slivered almonds
1 lb. candied mix fruit
1/2 lb. candied red cherries
1/4 c. brandy or Kirsch

Following Step 1 and 2: Divide dough equally into 11 to 12 portions. Weigh fruit mixture in 1/2 pound portions. Mix dough and fruit portions well. Roll dough to form rectangle. Brush 1/2 of with melted butter and fold into half, bringing top to within 1 inch of end. Let raise until double in size.

Bake on ungreased cookie sheet for 30-35 minutes at 350°F.