Prepare the Yeast Mixture:

• Pour warm water into a bowl and sprinkle with yeast. Stir until dissolved and let rest until foamy. Stir in ½ cup of flour, cover with plastic wrap, and let sit in a warm place.

2. Heat the Milk Mixture:

• In a small saucepan, heat milk, 6 tbsp butter, ⅓ cup sugar, and salt until the butter melts. Cool to lukewarm.

3. Mix the Dough:

• In a stand mixer, combine the lukewarm milk mixture, yeast mixture, 1 cup flour, eggs, vanilla extract, almond extract, and orange zest. Beat at low speed for 30 seconds, then on high for 3 minutes.

4. Knead the Dough:

• Gradually stir in remaining flour by hand until a moderately soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

5. First Rise:

• Place dough in a greased bowl, turning to grease the surface. Cover and let rise in a warm place for 1-1½ hours until doubled.

6. Roll and Fill:

• Punch down the dough and roll into a 24×12-inch rectangle. Brush with melted butter. Combine sugar, cinnamon, nuts, and candied fruit, then sprinkle over the dough.

7. Shape the Wreath:

• Roll up the dough tightly along the long side. Shape into a wreath and place seam-side down on a greased baking sheet. Flatten slightly and cut slashes at intervals around the edge.

8. Second Rise:

• Cover with greased plastic wrap and let rise for 30-40 minutes until nearly doubled.

9. Bake:

• Preheat oven to 375°F (190°C). Brush the dough with beaten egg. Bake for 25-30 minutes until golden brown. Cool completely on a wire rack.

10. Glaze and Garnish:

• Mix powdered sugar, vanilla, and milk to make a smooth glaze. Spread over the cooled bread and decorate with candied cherries and orange peels.