For the soaked fruit, in a small saucepan add fruit, sugar, water, rind and Cointreau. Bring to the boil, then cook on medium-high heat for 6 minutes or until sugar has dissolved and mixture has slightly thickened. Set aside to cool completely.
For the dough, in a small bowl, mix boiling water and saffron. Set aside to soak saffron and allow colour to develop.
Place milk, yeast and 1 tsp of the sugar in a small bowl and set aside for 5 minutes until foamy.
In a large mixing bowl, add flour, remaining sugar, salt, cinnamon and mixed spice; stir to combine ingredients.
Add yeast mixture, saffron water, butter and eggs; use a flat bladed knife to bring together to form a soft dough. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Alternately, place in the bowl of an electric mixer fitted with a dough hook and mix until smooth and elastic. Transfer to a lightly greased bowl; cover lightly with plastic wrap and cover with a tea towel; set aside for 45 minutes or until doubled in size. Alternatively, place in the steam oven set at 30°C until doubled in size.
Meanwhile, strain fruit, allowing fruit to drain well; reserve syrup. Divide the fruit in half; set aside one half for the dough; return the remaining fruit to the syrup, which will be used for serving.
Wash and dry 4 x 450g empty fruit cans. Grease and line with baking paper.
Punch down dough and turn out onto a floured surface; sprinkle with the drained fruit. Gently knead dough, incorporating the fruit, kneading for 1 - 2 minutes or until fruit is combined.
Divide the dough into 4 equal portions; roll into balls. Place into prepared cans; set aside for 30 minutes or until doubled in size.
Preheat oven to 175°C fan forced with low added steam. Brush dough with extra beaten egg and cook for 25 minutes until golden brown. Remove from cans, and place on a wire rack to cool.
To make icing, place cream cheese and butter in the bowl of a stand mixture and beat for 2-3 minutes until fluffy. Add icing sugar and beat for 2-3 minutes until smooth; fold through rind and ricotta.
To serve, top with icing and spoon over with remaining fruit mixture.