Sprinkle yeast over milk in the bowl of a mixer fitted with the paddle attachment. Allow to dissolve for 5 minutes.
Mix remaining ingredients except butter on low speed for 5 minutes. Switch to a dough hook attachment and knead on medium speed for 5 minutes.
Add butter a bit at a time until it has all been incorporated. You may have to pull the dough off the hook once or twice to work the butter into it. Knead for 5 minutes more. The dough may look very soft, but it will come together.
Place in a bowl, cover, and allow to rise at room temperature for 1 hour, then chill overnight in the fridge.
Chop dried cherries, dried apricots and dried cranberries and stir in raisins and icewine. Allow to soak for 20 minutes.
Roughly chop walnuts and almonds and lightly toast in a 350 F oven for 10 minutes.
Add nuts to dried fruits and toss with cinnamon and nutmeg.
In another bowl, cream butter with honey. Stir in fruit and nut mixture.
Bring brioche dough from fridge. Divide dough in 2 on a lightly floured surface. Roll out 1 piece into a rectangle just less than 1/2-inch thick and about 12 by 20 inches.
Sprinkle half of the filling on the dough and roll up lengthwise. With seam of dough on the bottom, bring ends of dough together, and tuck one end into the other. Place cake onto a parchment lined baking sheet. Repeat with other cake. Let rise for 1 1/2 hours.
Preheat oven to 350 F. With a paring knife, make small incisions on the outside edges of the cakes, to allow for expansion. Bake for 40-45 minutes.
Stir together milk and sifted icing sugar. Glaze cakes and serve.