Dilute yeast in a small amount of warm milk, add two tablespoons of sugar and flour, leave for 10-20 minutes.
Sift two cups of flour into a bowl, add the remaining milk and add diluted yeast. To stir thoroughly. Cover and put in a warm place for 30 minutes.
Separate the whites from the yolks. Beat the yolks with sugar, and the whites with a pinch of salt until a stable foam.
When the dough is suitable, add the yolks with sugar, melted butter.
Then add a little whites, knead the dough thoroughly until bubbles appear. Add the rest of the flour and mix until the dough stops sticking to your hands. Cover the dough with a towel and leave for 1 hour.
Sprinkle raisins and candied fruits with flour and after 1 hour add to the risen dough.
Spread in forms only half. If the forms are paper, you do not need to lubricate. If the usual forms, then grease with oil and sprinkle with flour.
When the dough has come up, almost flush with the edges of the form, put in the oven. Bake at 180 degrees until done. Approximately 1 hour. Readiness check with a wooden stick.
Icing: grind one protein with powdered sugar, add lemon juice and beat. Grease the finished, cooled Easter cakes with icing and decorate as you wish.