Mix together the water and yeast let bloom for 10 minutes. In a stand mixer fitted with the hook attachment, add the rest of the ingredients other than glace fruit, mix 2 minutes on low speed. Mix 12 minutes on medium speed. Add glace fruit and mix for 1 minute on low. Let dough bench for 20 min. Scale to 4oz duffs, round, place in liners, let proof until doubled in shape.
Brush with egg wash, sprinkle with crystal sugar and bake at 350F until nicely browned on top and bread temps at 190F internally.