Powdered Sugar Glaze:
1 cup sifted powdered sugar
1 to 2 tablespoons milk

Select the recipe size. Add the first 8 ingredients to the machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes. Divide the 1-1/2 pound dough in half. On a lightly floured surface, roll each half into a 10-in. circle. (Divide 2 pound dough in half; roll each half into a 12-in. circle.) Place a circle of dough on a greased 12-in. pizza pan. Brush with some melted margarine or butter and spread with the Fruit Filling. Top with second circle of dough. Place a 2-in. diameter glass, upright, in the center of the dough to use as a guide (the center remains intact).

Cut the 1-1/2 pound dough, cutting from the edge of dough just to the bottom of the glass, into 12 wedges (cut 2 pound dough into 16 wedges). Remove glass. Twist each wedge 2 times. Brush with remaining melted margarine. Cover; let rise in a warm place for 30 to 40 minutes or until nearly double. Bake in a 350' oven for 25 to 30 minutes or until golden and bread sounds hollow when lightly tapped. If necessary, loosely cover with foil last 10 minutes to prevent overbrowning. Remove from pan; cool slightly on a rack. Drizzle with Powdered Sugar Glaze.

Fruit Filling: In a small saucepan combine dried fruit bits and orange juice. Bring to boiling; remove from heat. Cover and let stand for 10 minutes; drain. Stir in chopped pecans, sugar, and cinnamon. Transfer to small bowl; cover and chill until needed.

Powdered Sugar Glaze: In a small mixing bowl stir together powdered sugar and enough milk to make a glaze of drizzling consistency.