In a small bowl add the lukewarm milk, water and sugar, sprinkle the yeast on top, let sit for about 10 minutes.
In the stand up mixing bowl whisk together the flour, sugar, salt and cinnamon. Add the butter and mix with your fingers or a fork to form coarse crumbs.
Make a well in the middle, add the egg yolk and yeast mixture. With the dough hook, knead on speed 1 for a minute or 2, then knead on #2 for approximately 7 minutes or until the dough is smooth and compact. It will be very slightly sticky (do not add more flour).
Move to a flat surface and knead to form a dough ball, place in a lightly oiled bowl, rolling the dough to lightly cover in oil. Cover the bowl and let rise in a warm draft free area until doubled in bulk approximately 1 hour.
Again move the dough to a lightly floured flat surface and knead a few times, add the dried fruit and gently knead the dough to distribute the fruit. Form into a loaf or 6 individual buns. Place the loaf in a lightly oiled loaf pan or the buns on a parchment paper lined cookie sheet. Cover and let rise until doubled in bulk, approximately 1 hour.
Pre-heat oven to 375F (190C).
Brush the loaf or buns with milk and bake for approximately 18-20 minutes for the buns and 25-30 for the loaf, (check halfway through baking if it is browning too much then cover with foil and continue baking) or until golden.
In the last 5-10 minutes of the baking time in a small pot heat the water and sugar until the sugar has dissolved about 2 minutes, once the bread is baked immediately brush it with the sugar glaze then bake it again for 1-2 minutes, this will slightly harden the sugar glaze.Remove the bread from the oven and immediately place on a wire rack to cool. Enjoy!