Add first 8 ingredients to the bread machine pan according to manufacturer's directions. Select the dough cycle. When cycle is complete remove dough from machine. Divide dough in half. Punch down. Cover and let rest 10 minutes.
Meanwhile, for filling in a small mixing bowl combine the 1/3 cup sugar and the cinnamon. Add the candied fruits and almonds; toss gently to coat. Set aside.
On a lightly floured surface, roll one half of the dough into a 15x10-inch rectangle. Spread with half of the softened margarine or butter and sprinkle with half of the filling. Starting from a long side, roll up into a spiral. Moisten edge; pinch firmly to seal. Place, seam-side, down, on greased-foil-lined cookie sheet. Bring the ends together to form a ring. Moisten ends; pinch together to seal ring. Flatten slightly. Using a sharp knife, make 10 cuts around the edge of ring, cutting about 2/3 of the way to the center. Repeat with remaining dough, softened margarine, and filling, and placing second ring on another foil-lined cookie sheet.
Cover and let rise in a warm place for 40 to 50 minutes or until nearly double. Bake in a 350 degree F oven for 25 to 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil last 15 minutes to prevent overbrowning. Remove from cookie sheets; cool on a wire rack.
For orange icing, stir together sifted powdered sugar and vanilla. Stir in enough of the orange juice to make an icing of drizzling consistency. Drizzle over rings. Makes 20 servings (10 servings from each ring).