Sprinkle the yeast on the warm milk and let it sit for 5 minutes. Whisk in the flour and sugar, cover (I used one of these reusable stretchy lids—see note), and let it rest overnight at room temperature.
The next day, combine all of the ingredients from the bread sections besides the candied fruit and zest with the starter in a large bowl or in the bowl of a stand mixer.
Mix with a dough hook until a smooth, glossy, and slightly sticky dough forms. It should form a ball that comes up onto the dough hook, if it is too soft, add small amounts of flour until it looks like dough rather than a batter. This will take a few minutes so keep an eye on your mixer to make sure it doesn’t overheat.
Knead in the grated orange rind and candied fruit.
Cover the bowl, and let the dough rise for about 2 hours or until it doubles in bulk.
Grease 4 brioche (or taco bowl molds, see note) tins. Divide the dough among the tins. Cover with a tea towel and allow to rise for about 1 hour or until it doubles in bulk again.
Preheat oven to 375
Whisk the egg white until frothy, stir in the sugar then brush it on each bread.
Bake for 10 minutes then reduce heat to 350 and continue baking for another 20 minutes until golden brown. Remove from the molds and cool on a wire rack.