Christmas Bread I

Thaw the frozen bread dough according to package directions until soft and workable, approximately 2-3 hours at room temperature or overnight in the refrigerator.

Combine the mixed candied fruits, walnut halves, and mincemeat in a small bowl, mixing thoroughly to create the filling.

Preheat the oven to 375°F (190°C).

Roll out the thawed bread dough on a lightly floured surface into a rectangular shape approximately ¼-inch thick.

Spread the fruit and nut filling evenly over the rolled dough, leaving a ½-inch border around the edges.

Roll the dough tightly from one long side, sealing the seam by pressing gently with your fingers.

Shape the rolled dough into a coil or crescent form and place it on a parchment-lined baking sheet.

Bake in the preheated oven for 35-40 minutes until the bread is golden brown and cooked through.

Remove the bread from the oven and allow it to cool for 10 minutes on the baking sheet.

Whisk together the confectioners' sugar, milk, and cardamom in a small bowl until smooth, creating a thin glaze.

Drizzle the glaze over the cooled bread, allowing it to set before slicing and serving.