Christmas Tree Bread

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup sugar
• 5 tablespoons butter, softened
• 2 cups warm whole milk (110u0b0 to 115u0b0)
• 1 teaspoon salt
• 1 teaspoon mace
• 3 large eggs, beaten
• 8 to 8-1/2 cups all-purpose flour, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1/4 cup butter, softened
• 1-1/4 cups confectioners' sugar
• 1 tablespoon all-purpose flour
• 1 large egg yolk
• 1/4 cup finely chopped pecans
• 2 cups confectioners' sugar
• 4 tablespoons whole milk
• 1-1/2 teaspoons butter, melted
• 1/4 teaspoon vanilla extract
• Red and green candied cherries

1. Dissolve yeast in warm water; set aside. In large bowl, combine sugar, butter, milk, salt and mace; mix well. Add eggs and yeast; mix well. Add 4 cups flour; beat well. Stir in vanilla and lemon juice and enough remaining flour to form soft dough. Turn out onto floured surface; knead until smooth and elastic. Add more flour if necessary. Shape into ball; place in a greased bowl. Cover; let rise in warm place until doubled, about 1-1/2 hours.
2. For filling, cream butter, sugar and flour. Beat in egg yolk. Add pecans. Cover; set aside.
3. When dough has risen, punch down. Roll one-third of dough into 15x13-in. rectangle. (Using sharp knife and ruler, trim to make triangle 15 in. tall and 13 in. wide at base.) From trimmings, cut tow 3-in. high tree trunks. Place large triangle on lightly greased 17x14-in.
4. with no sides. Dough will shrink, so form on pan with fingers back to original shape. Center one tree trunk at base of triangle; pinch together where trunk joins tree. Fold top 2 in. of triangle under. Gently spread filling on triangle and trunk to within 1 in. of edges.
5. Place second trunk over filling on trunk already attached to tree; inch outside edges to seal. Roll remaining dough into 15-in. square. With doughnut cutter, cut 25 rounds. With star-shaped cutter, cut one star. Arrange 6 dough rounds, overlapping slightly, across tree base. Use 5 rounds to make second row. Make third row of 5 rounds, fourth of 4 fifth of 3 and top row of 2. Place star on top. Cover; let rise until doubled, about 45-60 ;minutes. Bake at 375u0b0 for 20-30 minutes or until golden brown. Cool on wire rack. Combine glaze ingredients; spread over tree. Top dough rounds with candied cherries.
6. Note: This recipe also can be used to make wreaths or two smaller trees.

active dry yeast, warm water, sugar, butter, milk, salt, mace, eggs, flour, vanilla, lemon juice, butter, sugar, flour, egg yolk, pecans, sugar, milk, butter, vanilla, red

Taken from www.tasteofhome.com/recipes/christmas-tree-bread/ (may not work)