This is REALLY close. Add a tbsp of molasses and use more fruit and walnuts:

BREAKFAST BREAD (LIKE PUBLIX)

1 package active dry yeast
1/4 cup warm water, about 105 to 110 degrees F
1/3 cup unsalted butter
3/4 cup whole milk
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs, beaten
2 cups all-purpose flour
2 cups bread flour
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup chopped dried apricots
1/4 cup dried currants
melted butter

In a large mixing bowl fitted with a paddle attachment, dissolve the yeast in 1/4 cup warm water.

Melt the 1/3 cup butter in a small saucepan. Add the milk and heat until warm, about 110 degrees F. Combine milk mixture with yeast mixture, the sugar, salt, eggs, and 1 cup all-purpose flour and 1 cup bread flour.

Soak dried fruit pieces in either hot water or liquor for about 10 minutes. If you do not do this, the dried fruit will suck the moisture out of your bread, and you don’t want that!

Beat on low speed of mixer until blended and smooth. Cover and let rise for about 45 minutes in a warm place.

Stir in the raisins, apricots and currants. Beat in remaining flour, about 1/3 to 1/2 cup at a time. Place dough hook on mixer (or knead by hand) until the dough is smooth and elastic.

Divide in half and shape each half into a 12x8-inch oval loaf. Brush each loaf with melted butter. Place in a large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled.

Bake in a preheated 350 degree F oven for 25 to 30 minutes. Cool on rack.