Line 2 baking sheets with foil. Lightly grease foil. Set aside.
In a small saucepan, heat milk just to a simmer. Remove from heat. In a bowl, combine milk, the 1/2 cup sugar, the 6 tablespoons butter, and the salt. Cool to lukewarm.
In a small bowl, combine the warm water, the 2 tablespoons sugar, and the yeast. Let stand until yeast is dissolved. Add to milk mixture.
Add eggs to milk mixture. Add 3 cups of the flour. Beat with electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into ball. Place dough in greased bowl, turning once to grease surface.
Cover and let rise in a warm place until doubled (1 to 1-1/2 hours).
Punch dough down. Divide in half. Cover and let rest for 1 minute. On a lightly floured surface, roll out each portion to a 14x10-inch rectangle.
Brush rectangles with the 1/2 cup melted butter. Combine the 1/4 cup sugar and the cinnamon; sprinkle over rectangles. Sprinkle with nuts and candied fruit.
Starting from a long side, tightly roll up each rectangle into a spiral. Seal seam. Shape into a ring on a prepared baking sheet. Snip the outside edge almost to the center at 1-1/2- to 2-inch intervals. Lift and twist each piece of the dough. Cover and let the dough rise until nearly doubled (30 to 40 minutes).
Bake in a 375 degree F oven for 20 to 25 minutes or until done. Cool on baking sheets for 5 minutes. Remove to wire rack to cool.
Drizzle Powdered Sugar Glaze over rings. Makes 2 rings.
In a bowl, stir together powdered sugar and vanilla. Stir in enough milk or half-and-half to make drizzling consistency.