Instructions: Measure all ingredients except filling and frosting into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough to 22 x 6-inch rectangle. With sharp knife, cut in half lengthwise to make two 22 x 3-inch strips. Spread one-half filling downcenter length of each strip. Fold long sides of dough over filling; pinch seams and ends to seal. Place ropes, seam sides down, on greased baking sheet. Twist ropes together. Form into wreath; pinch ends to seal. Cover; let rise in warm, draft-free place until risen slightly, about 1 hour.

Bake at 350F for 35 to 40 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with frosting. Garnish with candied fruit if desired.

White Chocolate, Raspberry and Pecan Filling: Combine 3/4 cup white chocolate morsels, 1/2 cup chopped pecans, toasted, and 2 tablespoons seedless red raspberry jam.

Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon Spice Islands Pure Vanilla Extract.

Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. ]]]]]]

NOTES :
This recipe evolved when we set out to make the quintessential holiday coffee cake. Of course, it had to include one of the worlds greatest flavor combinations - chocolate and raspberries. We think it is a holiday dream come true!

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