Decorate this with candied cherries and slivered almonds for a festive Stollen.

1	pkg.	active dry yeast
1/4	C	lukewarm water
3/4	C	scalded milk, cooled
1	tsp	salt
1/4	C	sugar
1		egg
1/4	C	butter
1/4	C	slivered blanched almonds
1/4	C	chopped walnuts
1/4	C	chopped candied lemon peel
1/4	C	chopped candied orange peel
1	C	seedless raisins
1	tbsp	grated lemon rind
3-1/2	C	all-purpose flour
2	tbsp	melted butter
3/4	C	icing sugar
1	tbsp	milk

Sprinkle yeast in lukewarm water with 1/2 tsp. of the measured sugar; let stand 10 minutes, then stir. Stir in lukewarm milk, sugar, salt, egg, butter, slivered almonds, nuts, lemon peel, orange peel, raisins, lemon rind and 1-1/2 cups flour. Beat with spoon until smooth. Mix in enough remaining flour to handle easily. Turn out onto lightly floured board; knead until smooth and elastic - about 10 minutes. Put in greased bowl; brush top with a little of the melted butter. Cover with a towel and let rise in a warm place (80F) until double in bulk - about 2 hours. Punch down and roll or pat dough into a 12"x8" oval. Spread with 1 tbsp melted butter. Fold in half lengthwise and shape into a crescent. Press edges firmly to hold together and place on greased cookie sheet. Brush top with remaining melted butter. Let rise in a warm place until double in bulk - about 35 minutes. Bake at 375F 25 to 30 minutes or until golden brown. Frost while warm.