Preparation
Warm up the milk to 40C, place in a large baking bowl and add yeast, salt and syrup. Mix well.
Add chopped dried fruit and nuts.
Add 2-3 dl flour and knead until the dough starts to form long strands.
Gradually add the remaining flour and at the end the softened butter.
Cover the bowl with a cloth and let it rest in a warm place until the dough has doubled.
Split the dough into two and form into two breads. Place them in a buttered bread mould, cover and let rest for another 1/2 hour.
Bake in 175C for 35 minutes. Spread the water-syrup mixture over the warm breads.