1. Place the milk and yeast in the bowl fitted with the kneading/crushing blade. Heat at speed 5 at 100°F for 3 minutes. Add flour, 2 egg yolks, salt, sugar and butter. Launch the P2 pastry program.
2. At the end of the program, place the dough in a lightly buttered bowl; cover and let dough rise for 1-2 hours.
3. Mix candied fruit into the dough. Divide dough into 3 pieces. Roll into balls and place side by side in a generously buttered 9 x 5-inch loaf pan. Cover with a cloth and let it rise for 1 hour 30 minutes.
4. Preheat the oven to 325°F. Beat remaining egg yolk and brush on brioche. Bake for 25 minutes or until deep golden brown. Cool in the pan. Cut in slices to serve.