Mix together 1 tablespoon of brown sugar with ¼ cup of warm water until the sugar dissolves, then add the dry active yeast and mix together
Then cover the yeast and allow it to bloom. This may take up to 10 minutes
Next in a large mixing bowl, combine the flour, ground cinnamon, grated nutmeg and salt.
Next mix together well with a whisk and set aside
Then add the raisins, prunes and pineapple juice to a blender and blend until a smooth paste forms and set aside
Then combine the warm evaporated milk, melted butter, egg and remaining sugar together and mix together well until the sugar dissolves
Next add the bloomed yeast to the milk mixture and mix together well
Then make a well in the center of the flour mixture and add the milk mixture and the blended fruits and mix together to form a very soft dough (I typically start the mixing off with a whisk, then when it gets to a pancake batter stage, I use my rubber spatula to bring the dough together)
Just before letting the dough res, rub 1-2 teaspoons of oil over the top of the dough. This prevents the dough from crusting while proofing
Next let the dough rest for about 45 minutes to 1 hour
Then use your spatula to mix the dough for a minute or two (this is the equivalent of punching dough regular dough)