In a saucepan over medium melt butter. Add the milk and heat just until 110°-115°F.
In a large bowl add the milk mixture, sugar, salt and yeast; whisk together. Add 2 cups of flour, cinnamon, candied fruit, currants and raisins. Using a dough whisk or wooden spoon, beat until smooth. Sprinkle one more cup of flour over top, work in until all absorbed.
Gradually add the last cup of flour by hand, pressing flour into dough and turning dough over, until all worked in. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Punch dough down and place on a floured surface. With fingers press out to a square about 1-inch thick. Cut in half.
Oil two 9x5x2-inch loaf pans. Roll up one half of dough and pinch seams together. Do the same with the second half. Place seam side down in loaf pans. (See Note for braiding option.) Cover and let rise until indentation remains after touching.
Preheat oven to 375°F.
Bake for 25 - 30 minutes. Remove from pans and cool on racks.
Make glaze (optional): Mix sugar and 1 tablespoon milk. Add additional milk, if needed, to achieve desired consistency. Drizzle over top of loaves.