Dissolve yeast in warm water.
In a large bowl, combine raisins, sultanas, butter, sugar, salt, spices and warm milk; stir to dissolve the sugar.
Add yeast mixture and the beaten eggs; mix to blend well. Add enough flour to make a soft but stiff dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic.
Place dough in a lightly buttered bowl, turning once to grease the surface. Cover with a clean dish cloth; let stand in a warm place until doubled in in size.
Punch dough down and divide into 8 equal portions.
Shape each portion of dough into 8 long lengths.
Attach the strands together at the top then fold in the following sequence…
1. 8 under 7 over 5
2. 2 under 3 over 8
3. 1 over 4
4. 7 under 6 over 1
5. 8 over 5
Repeat sequence from step 2 until the end (step 1 is never repeated)
Place onto a greased baking tray then Cover with a cloth and leave to rise again until double.
Brush with egg wash then bake at 180° for about minutes, placing foil over loaf if it gets too brown.
Remove loaf from tray and let cool on racks.