Fruit bread, glarus style (glarner fruchtebrot)

1    Package yeast
    3/4 c  Milk
    3/4 c  Water
      4 T  butter
      3 c  flour
      1 t  Salt

------------------------------FOR THE FILLING------------------------------
     12 oz Dried pears
      6 oz Dried prunes, pitted
    2/3 c  Raisins
    3/4 c  Walnuts, coarsely chopped
      1 T  kirsch
  2 1/2 T  Sugar
      1 pn Ground cloves
      1 pn Nutmeg
      1    Egg yolk
 
  Dissolve yeast in lukewarm milk:  add melted butter.  Sift flour with the
  salt.  Add milk to flour.  Knead until smooth, allow to rise in covered
  bowl in a warm place, about 1 hour.  Soak pears and prunes overnight in
  cold water.  Cook in the soaking water about 20 minutes, drain off water
  and put fruit through a meat grinder.  Add coarsely chopped nuts to the
  fruit mixture.  Soak raisins in kirsch:  add to the mixture, along with
  sugar and spices.  Knead mixture into one-third of the dough, and shape
  into two narrow loaves.  Roll out remaining dough, cut into two
  rectangles, and wrap around the fruit loaves.  Fold the ends under and
  place on metal baking sheet with the seam on the bottom.  Prick several
  times with a fork.  Allow to rise in a warm place for one hour.  Brush
  with egg yolk and bake in a pre-heated 340F oven for about one hour.
  
  (From CULINARY EXCURSIONS THROUGH SWITZERLAND, Sigloch Editions, D-7118
  Kuenzelsau, Germany, 1985,1988.  No ISBN.  A translation of KULINARISCHE
  STREIFZUEGE IM SCHWEIZ, by the same publisher. These people specialize in
  German regional cookbooks:  other titles (unfortunately not translated)
  include "culinary excursions through" Swabia, Bavaria, Hesse, the
  Rheinland, Friesland, Baden, Franconia, Pfalz, Westphalia and
  Niedersachsen.)