1 package hot roll mix
3/4 cup warm water
1 unbeaten egg
1 egg yolk
1/3 cup raisins
1/3 cup candied chopped cherries
1/3 cup chopped citron
1/3 cup chopped blanched almonds
1 slightly beaten egg white
2/3 cup sifted confectioners' sugar
4-5 teaspoons cream

Dissolve yeast from hot roll mix in water in large bowl. Add egg, egg yolk, dry mix. Mix thoroughly. Let rise to double in bulk (30-60 minutes). Turn out on lightly floured board; knead in raisins, cherries, citron, almonds.

Divide dough into 3 parts; shape each portion into smooth ball. Place 3 balls on greased baking sheet, 1 inch apart, as for 3-leaf clover. Reserve in warm place to rise until double in bulk. Brush tops with egg white.

Bake 30 minutes at 375�. Glaze while warm with confectioners' sugar combined with cream. Decorate with almonds and cherries.

Yield, 3 small coffee breads

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