|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||3⁄4 Cup (12 tbs) (105 To 115Â°)|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg||1 , separated|
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||3 1⁄2 Cup (56 tbs) (Gold Medal)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Cut up citron||1⁄4 Cup (4 tbs)|
|Citron||1 1⁄4 Cup (20 tbs), cut up|
|Candied cherries||1 1⁄4 Cup (20 tbs), cut up|
|Cut up candied cherries||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Lemon peel||1 Tablespoon, grated|
|Margarine||1 Tablespoon, softened|
Dissolve yeast in 3/4 cup warm water in large mixer bowl.
Beat in sugar, salt, eggs, egg yolk, 1/2 cup margarine and 1% cups of the flour on medium speed, scraping bowl constantly, 10 minutes.
Stir in remaining flour, the almonds, fruit and lemon peel.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Stir down batter by beating about 25 strokes.
Cover tightly and store in refrigerator overnight.
Turn dough onto well-floured surface; turn to coat with flour.
Divide into halves; press each half into oval, 10 x 7 inches.
Spread with margarine.
Fold lengthwise in half; press only folded edge firmly.
Place on greased cookie sheet.
Beat egg white and 1 tablespoon water; brush over ovals.
Let rise until double, 45 to 60 minutes.