Cream the yeast with the water.
Sift the flour and salt into a warmed bowl and rub in the butter.
Make a well in the centre and pour in the milk and yeast liquid.
Using one hand or a spatula, draw the dry ingredients into the liquid and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Turn onto a lightly floured surface and knead lightly for 2 minutes.
Divide in half and roll each piece of dough to a rectangle, about 12 x 5 inches.
Combine the crystallized fruit, almonds, sugar and cinnamon and spread over both pieces of dough.
Roll up each one as for a Swiss (jelly) roll and seal the edges with water.
Twist both rolls together and shape into a ring.
Seal the ends with water.
Place the ring on a greased baking sheet and put a greased dariole mould in the centre.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 30 minutes or until doubled in size.
Remove from the bag.
Beat together the ingredients for the glaze and brush over the risen dough.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 40-45 minutes until golden brown.
Turn onto a wire rack to cool.
Blend the icing sugar with enough hot water to give a smooth spreading consistency.
Spoon the icing over the tea ring.
Decorate with crystallized orange pieces.
Place a candle in the dariole mould and surround with holly.