Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in butter, sugar, salt, egg and enough flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 to 1.5 hours.
Punch dough douwn. On floured surface, roll dough to 20 x 30 cm; cut into three 20 x 10 cm strips. Sprinkle one third date filling along center of each strip. Pinch seams and ends to seal. Roll and stretch ropes to 61 cm. Place ropes, side by side, with seam sides down; braid. Form into wreath; pinch ends to seal. Transfer to greased baking sheet. Cover; let rise in warm place until doubled, about 1 hour. BAke at 190ºC for 30 minutes or until done. Remove from sheet; cool on wire rack. Frost.
DATE NUT FILLING: Combine all filling ingredients CONFECTIONER'S SUGAR FROSTING: Combine all frosting ingredients. Beat until smooth.