Danish Raisin Ring

• 1 cup water (70u0b0 to 80u0b0)
• 6 tablespoons butter, softened
• 1 large egg
• 1 teaspoon salt
• 1/3 cup nonfat dry milk powder
• 6 tablespoons sugar
• 1-1/4 teaspoons ground cardamom
• 3-1/4 cups bread flour
• 1 package (1/4 ounce) active dry yeast
• 3/4 cup chopped pecans
• 3/4 cup golden raisins
• 1/2 cup raisins
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1-1/2 cups confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons 2% milk

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Knead in pecans and raisins. Roll into a 14x9-in. rectangle. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down in a greased 10-in. fluted tube pan. Pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 40 minutes.
4. Bake at 375u0b0 for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. If desired, combine the confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over top.

water, butter, egg, salt, nonfat dry milk powder, sugar, ground cardamom, bread flour, active dry yeast, pecans, golden raisins, raisins, sugar, ground cinnamon, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/danish-raisin-ring/ (may not work)