1 envelope active dry yeast
1/4 C. very warm water
1/2 C. sugar
3/4 C. milk or half and half
1/2 teaspoon salt
3/4 C. unsalted butter, soft (1-1/2 sticks)
1 teaspoon almond extract
1 tablespoon lemon and orange zest, each
2 eggs
1/2 C. currants
1/2 C. golden raisins
1/2 C. maraschino cherries; drained dry, cut in half
1/2 C. blanched, slivered almonds
Almond filling (optional), 1/2 C. fresh or prepared
Powdered sugar, superfine sugar, or sugar glaze
5-6 cups sifted all purpose flour
Sprinkle yeast into warm water with 1/4 teaspoon sugar. Let stand 10 minutes. Heat milk with remaining sugar, salt, and 1 stick of butter in a saucepan over low temperature until melted. Pour into large machine mixer bowl or hand mixer bowl and add yeast mixture. Stir in extract, zests, eggs, and 4-1/2 to 5 cups of the flour. Add enough flour to make a soft dough. Turn out onto floured surface and knead until smooth; 5 minutes by machine or 10 by hand. Dust with more flour often. Place bowl on a plate atop preheating oven, covered with foil, for 20-30 min. Punch down, and knead in fruits and nuts by machine or by hand on floured surface until evenly distributed, about 2 min.
Divide in half; roll each to a 12 x 8 inch oval. Almond filling may be spooned into the middle of each oval (1/4 C. each) before folding each oval in half so that one side is within 1 inch of the edge of the other side. Place on two buttered cookie sheets, atop warm oven and let rise 20 minutes. Bake 350 degrees for 15 min. Brush with remaining butter and bake 15 min longer, until golden brown, but not dry or hard. Remove from oven and cool completely. Sprinkle with sifted powdered sugar or combined powdered sugar (1 cup) wt 2 teaspoon lemon juice for glaze.