---------- Recipe via Meal-Master (tm) v8.04
  Categories: Breads, Machine, Holidays, Swedish
       Yield: 1 Loaf
       1 c  Warm milk
       1    Egg, slightly beaten
       3 c  Bread flour
     1/3 c  Sugar
       4 tb Butter, cut up
       1 ts Salt
       1 pk Active dry/rapid-rise yeast
       3 tb Soft butter (to 4 tb)
     1/2 c  Chopped candied cherries
     1/2 c  Golden or dark raisins
     1/2 c  Chopped walnuts or pecans
     1/2 c  Sugar
       1 ts Ground cinnamon
     Measure the dough ingredients into the container of
   the bread machine in the order given. (Reverse the
   order in machines which call for adding the liquids
   last of all).
     Set the machine to the Dough cycle and press Start.
     About 1 1/2 hours later, when the dough is ready,
   coat a work surface lightly with nonstick cooking
     Turn the dough out onto the surface and pat and roll
   out to about 16 by 20 inches.  Spread with the butter
   and sprinkle with the cherries, raisins and nuts.  Mix
   the sugar and cinnamon and sprinkle over.
     Roll the dough up to enclose the filling, starting
   from the 20-inch side. Seal the roll.
     Place on a lightly greased baking pan and pinch the
   ends together to make a wreath shape. With a pair of
   scissors make cuts almost all the way through the roll
   from the outside toward the center every 1/2 ~inch.
   Pull the cuts outward and lay dough down with a cut
   side up.
     Let rise in a warm place for about 45 minutes, until
   puffy. Preheat the oven to 375 degrees. Bake the tea
   ring for 20 to 25 minutes until golden. Remove from
   the oven and cool on a rack. Frost with a powdered
   sugar and milk icing, if desired.  Serve warm. Makes
   about 8 servings.