Holiday Date Wreath

1 cup milk5 cups flour 1/4 cup sugar1 teaspoon salt1 cup margarine2 envelopes (.25 ounces each) yeast 1/2 cup warm water1 eggFilling3-6 tablespoons butter, softened 3/4 cup brown sugar1 1/2 teaspoons cinnamon 3/4 cup raisins 3/4 cup chopped dates 3/4 cup chopped walnuts1 box (7.5 ounces) vanilla frosting mix, such as Jiffy2 tablespoons boiling waterIn a saucepan, scald milk by bringing it quickly to a boil; cool to lukewarm.In a mixing bowl, combine flour, sugar and salt. Cut in margarine until mixture is fine crumbs.In a small bowl, dissolve yeast in warm water. Add yeast, milk and egg to flour mixture. Beat until well blended. Cover tightly. Refrigerate overnight or about 8 hours.Divide dough into thirds. Roll one piece into a 9-by-22-inch rectangle. Spread with 1 to 2 tablespoons of butter. Sprinkle on 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 cup raisins, 1/4 cup dates and 1/4 cup walnuts. Roll up starting with long side and seal edge. Shape into 7-inch circle. Place on greased baking sheet with seam side down. Tuck ends in and seal. On top make seven slashes halfway into dough. Cover, let rise in warm, draft-free spot until double, about 45 minutes. Repeat with remaining two pieces of dough and filling ingredients.Heat oven to 350 degrees. Bake wreathes about 25 minutes. Cool.For the frosting: In a medium mixing bowl, beat frosting mix with boiling water until smooth.Frost tops and, if desired, decorate with green sprinkles (for St. Patrick's Day) and/or candied fruit.Serves 18 to 30.Nutrition values per serving: 256 calories, 11 g fat (3 g saturated), 37 g carbohydrates, 1 g fiber, 4 g protein, 13 mg cholesterol, 160 mg sodium.