Knead all of the ingredients together (except the fruit) for 5 minutes at speed 1 and for another 5 minutes at speed 2. Add the dried prunes and dried red berries and knead for another 2 minutes. Rest the dough at room temperature, covered with a sheet, for 15 minutes. Divide and form 230 g small round loaves, then place in the special moulds. Leave to rise in a proofing cabinet at 30°C with 75% humidity for 60-80 minutes. Brush the surface with egg and decorate with sugar sprinkles or icing sugar. Score the surface as desired and bake in a static oven at 180°C or in a fan-assisted oven at 160°C for 25 minutes.
Suggestion: for a richer and even tastier version, add 550 g of milk instead of water.