Bake at 375 degrees for 25 to 30 minutes. Prepare Basic dough, I use a box of hot roll mix, let rise. Prepare filling (see below). Roll out dough on floured surface to 15 x 12 inch rectangle. Spread with filling. Roll as for jelly roll, starting with 15 inch side. Seal well.

Shape into a ring. With scissors make cuts 1 1/2 inches apart around outer edge, cutting 2/3 of the way through the ring, turn each piece on its side.

Let rise in warm place until light and doubled in size 30 to 60 minutes. Bake in moderate oven 375 degrees for 25 to 30 minutes or until golden brown. While warm drizzle with glaze of 1 cup sifted confectioners' sugar combined with 4 teaspoons milk.

DATE NUT FILLING:

Combine 16 oz. package of cut up dates, 1/2 cup firmly packed brown sugar and water to almost cover, stir occasionally. Cook to spreadable. Cool add nuts then put on rolled out dough.

PRUNE FILLING:

1 c. drained cooked dried prunes, chopped
1 tbsp. lemon juice
1/4 tsp. cinnamon
1/4 c. sugar

In saucepan, simmer until thick, stir occasionally. Cool.

APPLE RAISIN FILLING:

Combine 2 cups pared chopped apples, 1/2 cup chopped raisins, 1/2 cup brown sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon and 2 1/2 tablespoons cornstarch. Cook over low heat stir occasionally until thick. Cool.