Inspired by a recipe in my 'Giant Book of Bread Machine Recipes'. I no longer own an automatic bread machine and have been slowly adapting bread recipes for preparation either in a stand up mixer or food processor.
Attach DOUGH HOOK to your stand up mixer. Gently warm the milk and add it, the active dry yeast and the butter to a stand up mixer. Stir on LOW briefly. Allow to sit 5 minutes.
Add the flour, spices, salt and sugar. KNEAD on medium speed for about 2-3 minutes or until the dough is smooth and springs back when touched. Add the dried fruit and KNEAD a few more times briefly just until the fruit is incorporated into the dough.
Transfer the dough to an oiled heatproof bowl. Cover and let rise until double in size-about 2 hours. (I turn on our stove to the KEEP WARM setting. As soon as the oven has come to temperature, I turn it off).
After the dough has risen, punch it down then place it on a floured cutting board. Divide into 3 sections and roll each sections into roughly 10" length. Braid the rolls and place in a parchment lined baking pan with both braided ends tucked underneath. Whisk together the egg wash and apply to the bread. Sprinkle with coarse sugar.
Place the baking pan in the oven then PREHEAT oven to 395 degrees. Start the timer as soon as you set the baking pan in the oven.
Bake for approximately 25 minutes or until the bread is a deep golden color and hollow when tapped.