5 1/2    To 6 - cups flour
1/4 c  Sugar
2 ts Salt
2 1/4 oz Envelopes active dry yeast
1 c  Milk
1 c  Butter or margarine
2    Eggs, at room temperature
FILLING:
1 1/2 c  Raisins
1 c  Chopped walnuts
1/4 c  Packed brown sugar
2 ts Cinnamon
TOPPING:
1    Egg, beaten
DOUGH:
Cinnamon Icing
Walnuts and raisins

In a large bowl, mix 2 cups flour, sugar, salt and yeast. Heat milk, water
and butter 120 to 130 degrees; add to flour mixture. Beat 2 minutes. Add
eggs and another 1/2 cup flour, beat 2 minutes. Stir in enough flour to
make a stiff dough. Cover bowl with oiled plastic wrap. Let rise 20
minutes.

Combine filling ingredients: set aside. Turn dough onto floured surface;
divide in half. For each wreath, roll half the dough into and 18 x 10″
rectangle. Spread with half the filling; roll into 18″ log. Pinch seams.
Place, seam sides down, on an aluminum foil lined baking sheets.

Form each into a circle; pinch ends together. Slash dough at 1″ intervals;
gently, turn each piece of dough on its side. Cover with oiled plastic
wrap; let rise 45 minutes or until double in size. Preheat oven to 375
degrees. Brush dough with beaten egg. Bake 25 minutes or until golden. Cool
on racks. Drizzle on cinnamon icing. Decorate with walnuts and raisins.
Makes 2 coffee breads.

Cinnamon Icing:

In a small bowl, combine 1/4 cup packed brown sugar and 1 tablespoon
boiling water; mix to dissolve sugar. Whisk in 1 cup powdered sugar, 1/4
teaspoon cinnamon and 2 to 3 tablespoons milk to make a smooth glaze.