Place yeast, milk, brandy, butter, saffron and turmeric into TM bowl and warm 2 min/37°C/speed 1.
Allow to sit in TM bowl for a few minutes to infuse and for the butter to keep melting.
Add sugar, eggs, vanilla, salt, flour and zests and knead 3 min/Interval.
Add mixed fruit, ginger, chocolate and nuts and knead 1 min/Interval.
Tip dough out into a buttered glass or ceramic bowl, cover with plastic wrap and refrigerate for several hours.
Remove dough from fridge. Allow to rise until double. This will take a while as the dough has to wake up after being refrigerated.
Butter 1-2 loaf tins or a round springform tin and divide the dough between. Allow to rise to the top of the tins before baking.
Preheat oven to 180°C. Place bread into middle rack of the oven and reduce the temperature to 170°C. Bake around 30-40 minutes until loaf sounds hollow when tapped and crust is golden.
Cool and remove from tin before making the glaze.
To make the glaze, combine all ingredients with a fork making sure the sugar is well combined with no lumps. Pour over the loaves.
Serve toasted with or without butter.