Prepare the leaven of yeast, Łaciate milk, 1 tablespoon of sugar and 3 tablespoons of flour. Mix and leave to rest for 15 minutes. When the leaven is ready, add the remaining flour, sugar, a pinch of salt and the egg with yolks. Blend the ingredients in a food processor, pouring in cooled melted Łaciate extra butter. Bring together until uniform and smooth for about 5-7 minutes, then cover the bowl with a clean cloth and leave to rest in a warm place for 90 minutes.

When the yeast dough rises (it should double its volume), work with it one more time and then add the dried fruit. Grease a baking form with Łaciate extra butter and sprinkle with breadcrumbs. Transfer the dough to the baking tray and set aside to rise for another 30 minutes.

Bake in the oven preheated to 170-180ºC for 45-60 minutes.

When the cake is ready, leave the baked cake to rest in the oven.

Decorate with icing and dried fruits.