INGREDIENTS:
For the dough:
250 ml of kefir (or sour milk, whipped milk);
1 teaspoon of dry yeast;
100 g of butter or soft margarine;
4 tablespoons of sugar (or more);
10 g of vanilla sugar;
1/3 teaspoon of salt;
2 eggs;
400-450 g of flour;
fruit – to taste.
For the sugar crust:
100 g of cold butter;
5-6 spoons of sugar.
butter – for the form.
METHOD OF COOKING:

1. Mix warm kefir with yeast and stir for 2-3 minutes until the yeast dissolves.
2. Meanwhile, mix the softened butter with sugar and vanilla sugar with a fork or whisk.
3. Add eggs one at a time, then salt and mix well after each.
4. Add a little sifted flour, mix, then add kefir with yeast and mix again.
5. Gradually add flour until the dough has the consistency of pancakes. Cover the bowl and leave the dough in a warm place for 1-2 hours.
6. Degas the dough a little with a spatula and transfer it to a mold (22*30 cm) greased with oil. Choose a larger pan with high edges, as the dough will rise a lot. Cover the form with a towel and leave the dough to rise again for 20-30 minutes.
7. Cut the fruit into slices, we used pears, peaches and plums. Place the pieces very close to each other on the entire surface of the dough, pressing them down slightly.
8. Sugar crust. Rub the cooled butter through a coarse grater directly into the mold and sprinkle with sugar.
9. Bake the cake in an oven heated to 170°C for about 40-45 minutes. Test with a toothpick.
10. Remove the cake from the oven and, when it cools down, you can enjoy it.

A very good dessert, fluffy and tasty, and thanks to the fruit, it is also very fragrant. It is similar to kozonak, only much tastier.