Place room temperature ingredients (except cardamom, raisins and candied fruit) in pan in order recommended by manufacturer. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Add raisins and candied fruit 5 minutes before the end of last kneading cycle. When cycle is complete, continue with next step.
Combine cardamom, candied fruit and raisins in a small bowl; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles, and press flat. Spread candied fruit and raisins across dough. Fold dough; knead fruits evenly throughout dough. Cover and let dough relax 10 minutes.
Shape dough into a smooth ball; place on greased or parchment paper-lined baking sheet. Press dough to flatten somewhat.
Prepare glaze: Combine egg and milk. Brush over top and sides of dough. Cover; let rise in a warm place until indentation remains after touching. Brush again with glaze; liberally sprinkle sugar over top.
Preheat oven to 350°F.
Bake for 35 to 45 minutes until golden brown. Remove from pan; cool on rack.