Directions:
Dissolve yeast in warm water in large mixer bowl. Add buttermilk, granulated sugar, margarine, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat on low speed, scraping bowl, constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour, the candied fruit, pecans and lemon peel. Dough will be soft and slightly sticky.
Turn dough onto well floured surface; knead until smooth and elastic, about 5 minute. Roll into strip, 24 x 6 inches. Cut into 3 strips, 24 x 2 inches. Place close together on greased cooke sheet. Braid strips; shape into circle and pinch ends to seal. Cover and let rise in warm place until double about 1 hour. Dough is ready if indentation remains when touched.
Heat the oven to 375° , baked until golden brown, about 30 minutes. Mix powdered sugar and milk; drizzle over wreath while warm. Decorate with green and red candied cherries of desired. This makes 1 large coffee cake.
Note: to make two wreaths, divide the dough after kneading into halves. Roll each half into rectangle, 18 x 3 inches. Cut into 3 strips. each 18 x 1 inch. Continue ad directed except - bake 20 to 30 minutes. Omit the powdered sugar and milk and brush with softened margarine or butter if desired.
Christmas Tree Bread:
Omit the candied fruit, pecans, lemon peel, powdered sugar and milk. Divide dough into halves; shape 1 half at a time to seventeen 2 inch balls. form tree shape with balls in rows of 5,4,3,2,1 on lightly greased cooke sheet. Roll remaining 2 balls together for trunk of tree. Cover; let rise in warm place 1 hour. Bake until golden brown, 20 to 25 minutes. remove from cookie sheets and cool.
Beat 2 cups powdered sugar, 2 to 3 tablespoons water or milk and 1 teaspoon vanilla until smooth. Decorate trees with frosting. Trim with candied fruits. 2 coffee cakes.
