1Mix the candied orange and figs with the orange juice and set aside.
2Stir the yeast into the lukewarm water and set aside for 5 minutes.
3Heat the milk and butter together until the butter melts. Let cool.
4Place 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.
5Mix until the dough is smooth and elastic and not very sticky. Add flour as needed.
6Add 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.
7Spread 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.
8Cut 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.
9Once the volume has doubled, bake at 180 Celsius for 20 minutes, rotate the baking sheet, and bake 20 minutes more, until lightly golden.
10Remove 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.