In a small bowl, combine 2 cups of the milk and water. Heat in a microwave or saucepan until lukewarm (110 - 115 F). Sprinkle yeast on top and leave for 5 minutes, until foamy.

Transfer to the bowl of an electric mixer. Add 1 3/4 cups of the flour and blend until smooth.Cover with a kitchen towel. Leave for about 45 minutes, until risen.

Beat the egg yolks and sugar until light and fluffy. Add to risen flour-yeast mixture. Add salt, cardamom, orange, lemon zest, raisins and almonds. Mix well. Add butter. Mix well. An extra cup of milk should have been added at this point.

Add the remaining flour a little at a time. Using a dough hook, knead until the dough is smooth and elastic, about 5-10 minutes.

Place in a lightly greased bowl. Cover with greased plastic wrap and a kitchen towel. Leave to rise until doubled in size, about 1 hour.

Place in a greased bundt pan. Cover with a kitchen towel and leave to rise until the dough has risen to the top, about 1 hour.

Preheat oven to 350 F. Spray a high bundt pan with non stick spray. Bake for 1 hour, until golden brown. Leave in pan for 10 minutes before removing from pan.

Meanwhile make the icing by mixing the sugar and the water. Mix until thoroughly combined. Pour over bread.

Let cool completely before slicing and serving.