Nut-Filled Christmas Wreath

2 tbsp. warm water
1 pkg. active dry yeast
3 tbsp. sugar
2 eggs
¼ cup margarine, melted, cooled
3 tbsp. milk
¾ tsp. salt
½ tsp. cardamom
2½ to 3 cups flour

Cherry-Nut Filling:
¾ cup chopped hazelnuts, almonds, walnuts or pecans
¼ cup flour
¼ cup chopped candied red cherries
¼ cup chopped candied green cherries
¼ cup softened margarine
2 tbsp. brown sugar
½ tsp. almond extract

Almond Icing:
1 cup powdered sugar
1 to 2 tbsp. milk
¼ tsp. almond extract

In large bowl, combine water, yeast and 1 tbps. Sugar; stir to dissolve yeast. Let stand until bubbly, about 5 minutes. Add remaining 2 tbsp
sugar, eggs, margarine, milk, salt and cardamom; mix well. Stir in 1½ cups of flour until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn out onto lightly floured surface. Knead 10 minutes or until dough is
smooth and elastic, adding as much remaining flour as needed to prevent
sticking. Shape dough into ball. Place in large, light greased bowl; turn
dough once to greased surface. Cover with waxed paper; let rise in warm
place until doubled, about 1 hour.

Meanwhile, combine all the Cherry-Nut Filling ingredients in medium bowl until well mixed. Set aside.

Punch dough down. Roll out dough on floured surface into 24 x 9 rectangle.

Sprinkle Cherry-Nut Filling over dough to within 1” from edges. Roll up
dough, jelly-roll style, beginning on 24” side; pinch seam to seal. Using
sharp knife; cut roll in half lengthwise; turn each half cut-side up.

Carefully twist halves together, keeping cut sides up to expose filling. Place dough on greased cookie sheet; shape into a ring. Pinch ends together to seal. Cover; let stand in warm place unit almost doubled, about 45 minutes.

Bake at 375° for 20 minutes or until evenly browned. Remove bread from
cookie sheet to wire rack; cool slightly.

Combine the Almond Icing ingredients in small bowl; blend until smooth.
Drizzle over warm bread. Serve warm or at room temp.