Cup of Yum
1. In a small saucepan, bring the milk to a temperature of 100 F / 38°C. Remove from the heat, and add the sugar, salt and butter, and stir until the butter is melted. Set aside.
2. Place the 4 tablespoons of lukewarm water into the bowl of a stand mixer, then add the yeast, and stir until completely dissolved.
3. Leave to rest for 5 minutes.
4. Add the milk mixture and the beaten eggs, and mix well.
5. Add half the sifted flour and ground cardamom, and mix well using the dough hook.
6. Add the dried and candied fruits, and mix.
7. Gradually add the other half of the sifted flour, and knead for 5 minutes at medium speed.
8. Transfer the dough to a generously floured work surface, and knead by hand for a few minutes, if necessary, adding a little more flour, until you can form a ball of smooth dough.
9. Cover with a cloth and let stand for 15 minutes.
10. On the floured work surface, knead the dough again by hand for 10 minutes then transfer to a large greased bowl.
11. Cover with a cloth, and let it rise for 1 hour 30 minutes in a warm place away from drafts, or in an oven (turned off) preheated to 86 F ( 30°C).
12. Place the dough on a floured work surface, knock it back to remove the air, and roll into a ball again.
13. Line a baking sheet with parchment paper.
14. Place the ball of dough in the center of the baking sheet, cover, and let it rise again for 1h15 in a warm place, away from drafts, until it has doubled in size.
15. Preheat the oven to 320 F (160°C), then bake for 15 minutes.

Brushing

1. In a bowl, whisk together the milk, egg yolk and sugar.
2. Remove the brioche from the oven, brush with the milk mixture, then continue to bake for about 15 minutes, or until golden brown and a crust has formed on the surface.
3. Let cool or cool on a wire rack and enjoy immediately, plain, with Norwegian brown cheese, or with butter.