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1
Combine the yeast, 1 tsp sugar and 1/4 cup warm water in a medium bowl. Cover and let stand in a warm place for 10 mins or until the mixture is frothy.
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2
Sift the 3 cups flour and salt into a large bowl; rub in the butter. Stir in 1/4 cup sugar and citrus peels. Add the eggs and egg yolks to the yeast mixture; mix well. Stir into the flour mixture, mixing to form a soft dough.
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3
Knead the dough on a floured surface for 10 mins until smooth and elastic. Place the dough in a large oiled bowl. Cover and let stand in a warm place for 1 hour or until the dough doubles in size.
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4
Toss the figs, apricots, raisins and nuts in 1 tbsp flour, breaking up any chunks of fruit. Turn the dough onto a floured surface. Add the fruit and nut mixture and knead until smooth.
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5
Roll the dough into a 19-inch log. Shape the log into a ring, pressing the ends together firmly. Place the ring on a greased baking pan (place around a greased round 3 1/2-inch baking dish so the dough ring keeps its shape during cooking). Cover and let stand in a warm place for 50 mins or until dough doubles in size.
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6
Preheat the oven to 400u00b0F.
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7
Brush the ring all over with beaten egg. Bake for 10 mins. Reduce the oven temperature to 350u00b0F. Bake the bread for 15 mins or until browned. Place the bread on a wire rack over a baking pan. Cool for 30 mins.
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8
For the orange icing, combine the sifted powdered sugar and orange juice in a medium bowl.
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9
Pour icing over the bread. Decorate with glace orange and nuts.
