Place the dried fruits in a small bowl with the brandy; set aside.
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.
Meanwhile, sprinkle the yeast over the warm water in a large bowl.
Add 1 teaspoon of the sugar and let stand until foamy, about 5 minutes.
Beat in the remaining 2 Tablespoons of sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours-2 hours. Line a baking pan with parchment paper.
Drain the dried fruits from the liqueur; set aside.
Punch down the dough.
Dump the dough out onto a floured surface, roll the dough into a 9- by 30-inch rectangle.
Brush dough with 1/2 of melted butter. Spread the almond pastry filling in the middle. Sprinkle on the dried fruits and cinnamon-sugar.
Brush the borders with water. Tightly roll the dough into log, rolling toward the clean border; pinch the seam to seal.
Place roll seam-side down on the baking sheet. Cut the log in half lengthwise with a chef’s knife.
Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly.
From the twists into a wreath.
Cover the wreath loosely with plastic wrap and set aside in a warm place until plump, 30 minutes.
Preheat the oven to 350 degrees F.
Uncover the wreath and brush with melted butter.
Toss on the almond slivers.
Bake the bread, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30 to 35 minutes.
If you have any butter left, brush some on the bread hot out of the oven and sprinkle on more cinnamon-sugar mixture.
Carefully transfer the wreath to a serving plate. Dust with powdered sugar…enjoy!!