In a small bowl, whisk together warm milk, yeast, and 1 teaspoon (4 grams) sugar. Let stand until foamy, about 5 minutes.

In the bowl of a stand mixer, whisk together 2¾ cups (344 grams) flour, 3 tablespoons plus 2 teaspoons (44 grams) sugar, and 2½ teaspoons (7.5 grams) salt. Add warm milk mixture, melted butter, and 2 eggs (100 grams); using the paddle attachment, beat at low speed until a shaggy dough forms; scrape sides of bowl.

Switch to the dough hook attachment. Beat at low speed until dough is smooth, elastic, and slightly tacky, 10 to 12 minutes, stopping halfway through to scrape sides of bowl and turn dough over in bowl; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.

Lightly oil a medium bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour. (Alternatively, cover and refrigerate overnight. Let dough stand at room temperature for 30 minutes the next day before continuing.)

Spray a 9x5-inch loaf pan with cooking spray. Line pan with parchment paper.

Punch down dough, and let stand for 10 to 15 minutes.

Meanwhile, in a large bowl, gently stir together pear, apple, lemon juice, cinnamon, ginger, nutmeg, remaining 1 tablespoon (12 grams) sugar, and remaining ⅛ teaspoon salt. Let stand at room temperature.

On a very lightly floured surface, divide dough in half (about 362 grams each). Roll one half into a 28-inch log. Using a bench knife, cut dough into 1-inch pieces. Roll dough between hands into smooth balls. Set aside on work surface. Repeat with remaining half of dough. Lightly sprinkle flour over all dough balls, and roll balls on surface so all are lightly coated with flour. Gradually add dough balls, about 10 at a time, to fruit mixture, gently folding together just until all dough is lightly coated with spices. Pour into prepared pan, making sure it is evenly distributed. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 20 to 30 minutes.

Preheat oven to 350°F (180°C).

In a small bowl, whisk remaining 1 egg (50 grams). Brush top of loaf with egg.

Bake until an instant-read thermometer inserted in center registers 190°F (87°C), 55 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack for at least 30 minutes. Drizzle with Glaze, and let stand until Glaze is set, about 5 minutes. Serve warm or at room temperature. Store in an airtight container.