In mixing bowl, combine yeast, 1 cup bread flour, sugar and salt. Combine milk and butter; heat to 120º to 130ºF. (Butter does not need to melt.) Add liquids to dry ingredients. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour by hand or with mixer with dough hook(s) to make a soft dough. Knead for 2 to 3 minutes; add fruit and nuts and continue kneading until they are evenly distributed and dough is smooth and elastic, about 5 minutes. Use additional bread flour if necessary. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe. (Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe.)
Shaping and Baking
Turn dough onto lightly floured surface. Roll or pat into a 10-inch circle. Poke a hole in center of circle. Press dough into greased Bundt® or tube pan. Cover; let rise until indentation remains after touching. Bake in preheated 350ºF oven 40 to 45 minutes. Let sit 10 minutes in pan. Invert onto rack; remove pan; cool. If desired, drizzle with Powdered Sugar Frosting (see below) and garnish with additional candied fruit and nuts.
Powdered Sugar Frosting
1 cup Powdered sugar
2 Tbsp Water
1/2 tsp Lemon extract
