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1
Mix the candied orange and figs with the orange juice and set aside.
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2
Stir the yeast into the lukewarm water and set aside for 5 minutes.
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3
Heat the milk and butter together until the butter melts. Let cool.
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4
Place the flour, sugar, salt, cinnamon, and orange rind in a mixer. Add the yeast and then the milk mixtures.Whisk the vanilla extract, egg, and egg yolk together and add to the rest of the ingredients.
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5
Mix until the dough is smooth and elastic and not very sticky. Add flour as needed.
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6
Add the fruit and juice mixture and the almonds and stir to incorporate. Place the dough into a bowl, cover with plastic, and place in a warm place until it increases in volume.
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7
Spread the dough out onto a floured surface to form a large rectangle. Roll it up lengthwise into a tube and bring the ends together to form a circle. Fit one of the ends into the other and seal. Place on a silicone or parchment paper-lined baking tray.
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8
Cut two thirds into the dough with kitchen shears every 5 centimeters, around the ring. Cover with plastic once more and set out in a warm place.
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9
Once the volume has doubled, bake at 180 Celsius for 20 minutes, rotate the baking sheet, and bake 20 minutes more, until lightly golden.
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10
Remove from oven, brush with melted butter, and sprinkle with confectioners sugar. Let sit one minute and then repeat. Cool 1 hour before slicing and serving.
