1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105°-115°F).
2 Combine 1 1/2 cups flour, cinnamon, allspice, nutmeg, yeast mixture, and milk mixture in mixing bowl. Mix thoroughly. Mix 1 cup flour, raisins, apricots, and Brazil nuts in separate bowl. Mix thoroughly.
3 Add egg and fruit mixture to batter. Mix thoroughly.
4 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Set aside a 2 1/2-inch ball of dough. Shape dough into loaf and place in 4 x 8-inch greased pan. Cover; let rise until double€”about 30 minutes.
7 Center a colored, uncooked egg on top of loaf.* Roll out remaining dough into two ropes; make a cross over egg.
8 Brush top with cream, and sprinkle on some sugar. Bake in a preheated 400°F oven about 30€”40 minutes or until done. Cool on wire rack.