|Yeast||1⁄2 Ounce (2 Packages)|
|Seedless raisins||1 Pound|
|Flour||11 Cup (176 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Eggs||6 , beaten|
|Melted butter||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Chopped blanched almonds||1⁄4 Pound|
|Finely chopped citron||1⁄2 Pound|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
Dissolve the yeast in 1/2 cup lukewarm water.
Combine the raisins and currants in a bowl and cover with boiling water.
Let stand for 5 minutes, then drain.
Rinse and drain again.
Sift the flour, sugar, salt and spices together into a large bowl.
Add the milk, eggs, 1 1/4 cups melted butter, lemon juice, lemon peel, 1 tablespoon cognac and yeast and stir until well mixed.
Add the almonds, citron and raisin mixture and mix well.
Cover the bowl and let stand in a warm place for 12 hours.
Turn out onto a lightly floured surface and knead lightly.
Divide in 2 parts.
Shape each part into a crescent and place on a greased cookie sheet.
Cover and let rise until doubled in bulk.
Bake at 350 degrees for 1 hour, then cool.
Mix remaining butter, remaining cognac and confectioners' sugar until smooth and frost loaves.