Heat the butter and milk in a small pan over low heat until they are melted. Cool for about 5 minutes until reaching 48-54°C and pour them into a large bowl. Mix 1 ½ cups of the flour with salt, cinnamon, nutmeg, candied fruit and walnuts, then add the yeast, sugar and egg, and stir in. Remember to add the remaining flour 1 cup at a time, mix after each addition until it’s well amalgamated. Cover the bowl with plastic wrap and put aside in a warm place. Let it rise until doubled, it will take about 1 hour. Spread some flour on the baking tray and divide the dough to make a rectangle. 

Roll it up tightly and place the rolled dough on a sheet pan. After shaped it into a ring, use a sharp knife to make cuts into the dough every 2 inches. Twist each section until it lies parallel to the sheet pan. Cover with plastic wrap and let the dough rise until doubled, about 30-45 minutes. Once ready, bake the dough in the preheated oven at 176°C until golden brown which is around 25-30 minutes.

Mix together the sifted powdered sugar, milk and almond extract. Drizzle over cooled cake and garnish the cake with candied fruit and walnuts.