Cruffin Kulich with Raisins and Dried Fruit

Wash the dried fruit and raisins, pat dry with paper towels, soak in boiling water if needed, and chop into small pieces.

Wash the lemon and orange, dry them, and grate the zest using a fine grater.

Prepare the baking pans by greasing them with vegetable oil or lining them with oiled parchment paper.

Make the buttery crumble by working flour, sugar, and softened butter together with your hands, then chill in the refrigerator.

Punch down the risen dough, shape it into a ball, let it rest for 10 minutes, and melt 80 grams of butter.

Divide the dough according to the number of pans, ensuring each is only half filled.

Roll each piece of dough into a rectangle, brush with butter, sprinkle with the crumble, scatter the raisins and dried fruit, and roll up tightly into a log.

Slice the log lengthwise down the center, leaving one end intact, twist the two halves together, and coil it into a spiral inside the pan.

Let the kulich rise in a warm spot for about 30 minutes.

Bake in a preheated oven at 200°C for a couple of minutes, then lower the temperature to 180°C and bake until done (30–50 minutes depending on size), covering the top with foil if needed.