Christmas Tree Coffee Cake (18 servings) For The Dough: 5 1/2 to 6 cups all-purpose flour 2 packages active dry yeast 3 Tablespoons instant non-fat dry milk 1 and 1/2 teaspoons salt 1/2 cup sugar 1 and 1/4 cups water 2/3 cup butter or margarine 3 large eggs 1 teaspoon grated lemon rind 1 teaspoon grated orange rind For The Filling: 2 and 1/4 cups diced mixed candied fruits and peels 2 /3 cup melted butter For The Glaze: 3 cups powdered sugar 3 Tablespoons water This recipe makes 3 Christmas Tree Coffee Cakes. In a large mixing bowl, combine 3 cups of the flour, the yeast, dry milk, salt and sugar. In a saucepan over low year, heat water and butter just until warm (115 degrees to 120 degrees), stirring constantly until butter almost melts. Add to dry mixture. Add eggs and grated rind. Beat at low speed 1/2 minute, scraping sides of bowl. Then, beat on high for 3 minutes. Stir in 2 1/2 to 3 cups more flour to make a moderately stiff dough. Turn out onto a lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning once to grease surface. Cover and let rise until doubled in size. Punch down. Cover and let rest 5 minutes before shaping. Divide the dough into 3 equal portions. For each coffee cake using one portion of the dough: Pinch off a small piece of dough to use for the trunk of tree. Roll and shape remaining dough into a triangle with a 9-inch base. Brush center with melted butter. Spread 1/3 of the candied fruit down the center. Fold sides of triangle over candied fruit (see image), overlapping slightly at the center. Pinch to seal. Seal at base. Turn "tree" over and place on greased baking sheet. With kitchen shears, cut along sides at 1-inch intervals, graduating depth of cut from 2 inches at base to 3/4 inch at top. Twist each strip so filling shows. Attach reserved piece of dough for trunk at base. Repeat steps in previous 2 paragraphs to make the other 2 Christmas Tree Coffee Cakes. Cover "trees" and let rise until doubled (dough is ready if indentation remains when touched). Heat oven to 350 degrees. Bake until golden brown, about 30 minutes. Make a glaze by blending the powdered sugar with water until smooth. Drizzle each coffee cake with equal amounts of glaze. This recipe is slightly modified from its appearance in the December 1985 issue in Ebony Magazine in an article titled "Bake A Merry Christmas" by Charlotte Lyons. This vintage recipe makes three Christmas Tree Coffee Cakes - one for your family and two to give away as gifts. Mr Breakfast would like to thank Mr Breakfast for this recipe. Recipe number 3247. Submitted 12/3/2014.