Christmas Morning Wreaths Recipe

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, sugar and salt. Cut in butter until crumbly. Combine egg white and milk; add to flour mixture. Add yeast mixture; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide into three equal portions. Roll each portion into an 18-in. x 12-in. rectangle. In a large bowl, combine the dates, pecans, brown sugar, raisins and cinnamon. Brush dough with butter; sprinkle with filling to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on baking sheets coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist so filling shows. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 18-23 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; drizzle over wreaths. Yield: 3 wreaths (15 slices each).