This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Use either Sweet Dough No. 1 or No. 2.
Make dough firm, adding 1 lb. raisins, 1 lb. currants and 1/2 lb. finely chopped citron. Scale off in 18-oz. pieces, mould into round loaves, let rise 15 minutes, press down in the center, over half through, with a rolling pin, giving the pan a half turn; then lap one part over the other, pressing together slightly with palm of hand. Place on slightly-greased baking sheets laying in crescent shapes, with the split on the outside. Set in proof box and let rise to double original size; brush over with melted butter and bake in moderately quick oven, when done brush over with lemon frosting or, if preferred, with melted butter, and bestrew with a mixture of sugar and cinnamon.