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Activate the Yeast
In a large mixing bowl, combine the warm water, warm milk, and sugar. Stir in the dry yeast and let it sit for 5–10 minutes. The mixture should become foamy, indicating the yeast is active and ready.
Make the Dough
Add the eggs to the yeast mixture and mix well. Gradually add in the flour and salt, stirring until a sticky dough forms. Begin kneading by hand or using a stand mixer with a dough hook for about 5 minutes.
Once the dough comes together, add the softened butter in small pieces, kneading until fully incorporated and the dough becomes smooth and elastic—about 5–7 minutes more.
Add the Fruits and Nuts
Fold in the raisins, chopped dried apricots, and walnuts. Knead lightly to distribute the ingredients evenly throughout the dough.
First Rise
Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for about 60–90 minutes, or until doubled in size.
Shape the Dough
After the dough has risen, punch it down and shape it into a loaf. You can place it into a greased loaf pan or shape it free-form and place it on a parchment-lined baking tray. Let it rise again for 30–40 minutes.
Prepare the Glaze
In a small bowl, whisk together the egg yolk and 2 tablespoons of milk. This mixture will give your bread a shiny, golden finish.
Bake the Bread
Preheat the oven to 180°C (350°F). Brush the top of the bread with the egg wash. Bake for 30–35 minutes or until the bread is golden brown and sounds hollow when tapped.
If the top begins to brown too quickly, cover loosely with aluminum foil.
Cool and Serve
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Slice and serve plain, toasted, or with butter and honey.
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