Ingredients
Method
1.Combine yeast, sugar and the water in a small bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
2.Sift flour and salt into a large bowl; rub in butter. Stir in extra sugar and rind. Combine yeast mixture, eggs and egg yolks in a medium bowl; stir into flour mixture, mix to a soft dough.
3.Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover; stand in a warm place for 1 hour or until dough doubles in size.
4.Toss figs, apricots, raisins and nuts in an extra 1 tablespoon of plain flour, breaking up any chunks of fruit. Turn dough onto a floured surface, add fruit and nut mixture; knead until smooth.
5.Roll dough into a 48cm log; shape log into a ring, press ends together firmly. Place ring on a greased oven tray (place around a greased round 9cm ovenproof dish so the dough ring keeps its shape during cooking). Cover; stand in a warm place for 50 minutes or until dough doubles in size.
6.Preheat oven to 200°C/400°F.
7.Brush ring all over with extra egg; bake for 10 minutes. Reduce oven temperature to 180°C/350°F. Bake bread for 15 minutes. Place bread on a wire rack over a tray, stand 30 minutes.
8.Make orange icing. Combine sifted icing sugar and juice in a small jug.
9.Pour icing over bread; decorate with glacé orange and sprinkle with extra nuts.
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