Easter Cruffin

Combine the yeast and sugar with warm milk and stir. Let it sit for 5 minutes.

Add the salt, vanilla, melted butter (1), and egg yolks. Mix well.

Add the flour and knead thoroughly for 10 minutes.

Shape into a ball and place in a buttered bowl. Let rise at room temperature for about 1 hour, until tripled in volume.

Roll the dough out into a 3-5 mm thick sheet. Spread with softened butter (2). Sprinkle with dried cherries, cranberries, and candied fruit.

Roll up tightly into a cylinder, cut lengthwise, and swirl each half into a snail shape starting from the center. Transfer to baking molds.

Let proof at room temperature for 1-1.5 hours until doubled in size.