INGREDIENTS
1 Cake compressed yeast; or...
1 pk -Dry yeast
¾ c Milk; scalded
¼ c Sugar
1 ts Salt
1/3 c Butter or margarine
3 c Sifted all-purpose flour
-- (plus more as necessary)
2 Eggs; beaten
1 c Quaker Oats, uncooked (quick or old-fashioned)
½ c Diced mixed candied fruits
DIRECTIONS
1)
Soften yeast in lukewarm water. (Use warm water for dry yeast.)
2) Pour
scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1
cup flour and eggs.
3) Add softened yeast and oats. Combine 1/4 cup flour
and candied fruits; stir to coat fruits evenly with flour. Add to dough;
m ix well. Stir in enough more flour to make a soft dough.
4) Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly wtih melted shortening.
5) Cover and let rise in warm place
until double in size, about 1 hour.
6) Punch dough down; cover; let rest 10 minutes. Divide dough in half. From
one half, pinch off 17 pieces of dough; shape to form balls.
7) Arrange
balls in the shape of a Christmas tree on greased cooky sheet. Brush
lightly with melted butter. Repeat with other half of dough. Cover; let
rise in warm place until nearly double in size, about 1 hour.
8) Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with
confectioners' sugar frosting and candied citron.
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