2 lb. frozen bread dough, thawed to room temperature
Oil (for hands)
2/3 c. raisins or chopped candied fruit
Cinnamon - sugar
1 egg, beaten with 1 tsp. water
1 c. confectioners' sugar
About 1 1/2 tbsp. milk
1/2 tsp. vanilla
Candied cherries or fruit (for decoration)

Working with oiled hands, knead raisins or fruit into dough. Divide into 3 equal parts. Form each into a 32 inch long rope of even thickness. Coat ropes well with cinnamon-sugar. Join together at one end and braid.

On greased baking sheet, shape braid into a 10 or 11 inch ring, pressing ends together tightly. Let rise in a warm place until almost double, 30-40 minutes. Brush beaten egg mixture over wreath. Bake in a preheated 375 degree oven for 30 minutes or until bottom of ring sounds hollow when tapped.

For extra shine, brush on more egg mixture during the last 10 minutes of baking. Cool on wire rack. Add vanilla and milk to confectioners' sugar for glaze. Spread over wreath. Decorate with fruit.

For a sturdier, preserved, inedible wreath, omit raisins. Bake unrisen wreath for 40 minutes. Shellac or varnish cooled wreath. Attach fabric bow.