Heat the butter and the milk together until the butter melts. Cool to lukewarm, then stir in the 2 whole eggs and one yolk (reserve the white to brush over the dough before baking). Mix in the remaining ingredients, except the fruit and nuts. Let rest for 30 minutes, then knead until the dough is smooth and satiny. (Use a bread machine set on the dough cycle, if you like.) Knead in the fruit and nuts at the end. Place the dough in a greased bowl, cover, and let rise in a warm place for 2 hours, or until the dough has doubled in bulk.
Turn the dough out onto a lightly greased surface, divide it into three pieces, and let rest for 10 minutes. Roll each piece about 30" long. (If the dough "fights back," let it rest for a few minutes midway through the rolling.)
Braid or simply twist the strands together.
Place the braid onto a greased or parchment-lined baking sheet, or into a greased ring mold. Pinch the ends together. Cover and let rise for about an hour, until it's puffy. Preheat the oven to 350°.
Whisk egg white with 1 tbsp. water, brush it over the risen loaf. Bake the bread for 35 to 40 minutes, until it's a deep golden brown. Remove from the oven, and after 15 minutes turn it out of the pan onto a rack to cool.
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