Chilean Easter Bread

Prepare the dough: In a large bowl, combine the lukewarm milk with the dried yeast and a tablespoon of sugar and let it rest for 10 minutes until the mixture foams. In a separate bowl, combine the flour, the remaining sugar, a pinch of salt, and the cinnamon. Make a well in the center and add the softened butter, eggs, and yeast mixture.
Knead the dough: Knead the dough well until smooth and elastic, which may take about 10 minutes. Add a little more flour if the dough is too sticky. Gently knead the raisins and candied fruit into the dough.
Let the dough rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a cloth and let it rise in a warm place for about 1-2 hours, until it has doubled in size.
Bake the bread: Preheat the oven to 180°C. Place the risen dough on a floured work surface and knead briefly. Place it in a greased loaf pan. Whisk the egg yolk with a tablespoon of water and brush it over the top of the dough. Bake the bread in the preheated oven for about 30-40 minutes, until golden brown and sounds hollow when tapped on the bottom.
Cool and serve: Remove the bread from the oven and let it cool slightly in the pan before transferring it to a wire rack to cool completely.