Soak raisins and dates in brandy. Yon only need to soak it for a few hours, but since this recipe was several days in the making because of my starter problems, mine soaked for 6 days. However this just made the bread taste even better with the flavor from the brandy. If you have a lot of alcohol that still has not been absorbed by the fruit, drain it.

Toast the walnuts in a dry skillet and combine with the drunken fruit.

Combine warm water with sugar in a bowl. Sprinkle yeast on top and give it a quick whisk. Let it sit for 5 minutes, until it is foamy.

Combine 3 3/4 cups of the flour, salt and butter in an electric mixer. Using the dough hook, process until the butter has been incorporated into the flour.

Add proofed yeast to the flour and knead for a few minutes in the mixer until the dough is starting to come together but still somewhat like shreds.

Add the milk and remaining tablespoon of flour and knead by hand until dough comes together and is smooth. The dough will be a little dense.

Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel in a bowl with enough room for the dough to rise. Leave to rise for 1 hour. the dough will be not quite double in size.

Spray a bundt pan with non stick spray.

Punch out air from the risen dough. Knead in drunken fruit and nuts. Place in bundt pan. Cover with greased plastic wrap and leave to rise for 30 minutes, until the dough almost reaches the top of the pan.

Combine topping ingredients and brush on the top.

Preheat oven to 350 F.

Bake for 30 - 35 minutes, until golden on top and sounds hollow when tapped.