Activate yeast: Combine warm milk (105–115°F / 40–46°C) with a pinch of sugar and active dry yeast. Let stand 5–10 minutes until foamy. If using instant yeast, proofing is optional.
Mix dry base: In a separate bowl, whisk flour, salt, and spices. Add citrus zest to distribute aromas evenly.
Make dough: Add the yeast mixture to the dry ingredients with softened butter, eggs, and sweetener (sugar, honey, or maple). Mix until a shaggy dough forms.
Knead: Knead 8–10 minutes by hand (or 6–8 minutes in a mixer) until smooth and elastic; the dough should pass the windowpane test.
First rise: Place in a lightly oiled bowl, cover, and let rise 1–2 hours until doubled.
Add-ins & shape: Gently deflate, then fold in dried fruits and nuts. Shape into a loaf, round, or braid and place in a greased pan or on parchment.
Second rise: Cover and proof 30–60 minutes until puffy and nearly doubled.
Bake: Brush with egg wash for shine. Bake at 350–375°F (175–190°C) for 30–45 minutes until golden and 200–210°F (93–99°C) internal. Cool on a wire rack before slicing.
