Instructions: Bread: Thoroughly mix 1 cup flour with yeast in mixing bowl. Heat milk, 1/4 cup butter, 1/4 cup sugar and salt in saucepan until warm (120 to 130 degrees), about 5 minutes. Add to flour. Add egg and beat 30 seconds at low speed with electric mixer, scraping bowl constantly, then beat 3 minutes at high speed. Add additional 1/2 cup flour and beat 1 minute. Stir in enough of remaining flour to make soft dough.

Turn onto lightly floured surface and knead until satiny and smooth, 5 to 10 minutes. Grease inside of large bowl with butter. Put dough in bowl and turn around to butter all sides of dough. Cover and let rise in a warm place (about 80 degrees) or place bowl on rack over hot water until dough is doubled, about 1 1/2 hours.

Punch dough down and turn onto lightly floured surface. Roll dough into 1 (18- by 7-inch) rectangle. Brush dough with melted butter to within 1/2-inch of edges. Mix remaining 1/4 cup sugar, cinnamon, nutmeg and cardamom. Sprinkle evenly over buttered rectangular dough. Scatter raisins and walnuts over buttered surface.

Beginning with longer side of rectangle, roll up and pinch edges to seal. Form roll into ring on buttered baking sheet; slash top at intervals. Allow to rise 40 to 50 minutes.

Bake at 350 degrees until golden brown, 20 minutes. Remove to wire rack to cool.

Glaze: Combine powdered sugar, butter, vanilla extract and 1 1/2 tablespoons milk in mixing bowl until well-blended. Add up to 1/2 tablespoon milk if glaze appears too thick. Frost Christmas wreath with glaze.

This recipe yields 8 servings.

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