Easter cake

Recipe:
2 teaspoons of orange zest,
50ml of orange juice,
100ml of milk,
2 teaspoons of dry yeast,
120g of sugar,
2 packets of vanilla sugar,
1 egg and 2 yolks,
a pinch of salt,
420g of flour,
50g of butter,
80g of butter for greasing the dough,
120g (raisins, candied fruits).
Preparation:
1. Soak the raisins and candied fruits in boiling water for 5 minutes. Then dry them with a kitchen towel.
2. In warm milk, add 1 teaspoon of yeast and 1 teaspoon of sugar (from the total amount). Stir and let sit for 15 minutes.
3. Beat the egg, yolks, salt, and the remaining sugar, vanilla sugar until fluffy and light.
4. In the sifted flour, add 1 teaspoon of yeast, mix. Pour into a bowl in a mound. Make a well in the middle.
5. In this well, pour the egg mixture and melted butter (50g), juice, orange zest and stir with a spatula, then add the yeast with milk.
6. Knead the dough for 10 minutes until it is elastic and does not stick to your hands.
7. Transfer the dough to a bowl greased with oil and leave for 1 - 1.5 hours. When the dough has risen, divide it into two parts. Make two balls, cover with plastic wrap and leave for 10 minutes.
8. Roll out thinly (1.5mm - 2mm) into a rectangular shape.
9. Grease with butter, sprinkle with raisins and candied fruits. Roll into a sausage. Cut the sausage lengthwise, but not all the way through. Twist it so that the cut is always on top (snail shape).
10. Transfer to a mold, cover, and leave for an hour.
Bake at 200 degrees for 10 minutes. Then reduce the temperature to 180 degrees and bake for another 25 - 30 minutes.
This batch yields
2 pieces of pasochki-krafins (12cm - 12cm).
Enjoy your meal!