Pour the milk into a bowl and warm it in the microwave so it reaches 110 degrees Fahrenheit. Add 3 tsp of yeast to the warm milk and let it sit for a few minutes or until most of the yeast is soaked.
Lightly stir the milk with a whisk and add 1/4 cup of sugar. Then add 3/4 cup sifted flour.
Stir the mixture until well combined and let it sit in a warm place for about 20-30 minutes to let it rise. I put it in 110 degree oven.
In the bowl of an electric mixer, add the eggs and egg yolk, 1/2 cup sugar, vanilla, salt, and the zested orange and lemon. Lightly mix with a spatula and add the risen yeast starter.
Add the craisins and golden raisins and stir just to combine.
Then add in 3 1/4 cup sifted flour and melted butter and mix it using the hook attachment.
Scrape the dough out onto a lightly floured surface and make it into a ball. (The dough will be very sticky). You don't need to kneed it for a long time, just enough to form it into a ball.
Grease a large bowl with olive oil and place the dough into it. Drizzle a little more olive oil over the top of the dough, cover it with plastic wrap and let it rise in a warm place for 1 hour.
Line the bottom of a spring form pan with parchment paper. Then line the sides with a folded piece of parchment paper to support the bread while it rises in the oven. The parchment paper should go about 4 inches above the top rim of the spring form pan.
Place the dough into the spring form pan, make a cross slit at the top and brush it with a little bit of melted butter. Let it rise for 1 more hour in a warm place. Then put it into a 340 degree oven for 40 minutes.