Combine flour, salt, yeast, butter, sugar, eggs, milk, and 50ml water in a bowl.
Add remaining 50ml water and knead in a mixer for five minutes until smooth.
Cover and leave to prove for 45 minutes in a warm place.
Mix fruit and nuts in one bowl, and sugar with cinnamon in another.
Turn dough onto a floured surface, knock back, and knead lightly.
Roll dough into a 40x60cm rectangle carefully.
Sprinkle the sugar mixture and the fruit and nut mixture over the dough.
Roll the dough into a cylinder, shape into a ring, and seal the ends with water.
Place on a greased tray and make vertical cuts every 4cm around the outer edge.
Cover in a proving bag and rise for 40 minutes.
Preheat the oven to 190°C.
Bake for 15 minutes, then cover with foil and bake for 5-10 more minutes until golden.
Heat apricot jam and brush over the baked loaf.
Cool on a wire rack.
Combine lemon juice and icing sugar, then drizzle over the cooled loaf.