Combine Instant Instant Dry Yeast (1/2 teaspoon), Granulated Sugar (1/2 teaspoon), and Milk (90 gram) in a mixing bowl. Then mix in Bread Flour (125 gram) and knead with your hand for few minutes until smooth and shiny. Roll into a ball and place in a greased bowl. Cover with cling film and let it prove for 1 hour in a warm and dark place.
Place dough into the refrigerator for at least 10 hours, or up to 16 hours. Before using, take out the sponge dough and return it to room temperature.
The night before, soak Raisins (75 gram), Dried Cranberries (75 gram), and Brandy (2 tablespoon) in an airtight container.
Line the baking trays with parchment paper.
Whisk the Large Egg (1). Set aside 45 grams for the dough. Set aside remainder and mix it with 1/2 teaspoon of water to make an egg wash.
Put Salt (1 1/2 teaspoon), Bread Flour (300 gram), Instant Dry Yeast (1 teaspoon), Brown Sugar (40 gram), Butter (40 gram), 45 grams of the whisked egg, Milk (145 gram), Vanilla Extract (1 teaspoon) and sponge dough into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and become elastic and tacky but not sticky, about 15 minutes.
Add in the soaked fruits. Use your hands to knead until everything is combined.
Place the dough in a large greased bowl, covered with cling film or a kitchen towel. Let it rise in a warm place for 1 hour, or until it doubles in size.
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each portion into a strand about 12 inches long. Braid the dough strands, pinch the end and tuck both ends under the bread. Transfer the bread onto baking trays lined with parchment paper.
Let dough rise in a warm and dark place for another 50 minutes-1 hour, or until double in size. Preheat the oven to 375 degrees F (190 degrees C).
Brush with egg wash and sprinkle with Old Fashioned Rolled Oats (to taste). Bake for 15 - 18 minutes, or until golden brown.
Remove bread to cool on rack.