Melt the butter, combine with warmed milk, beat the eggs with sugar, add a pinch of salt. Sift flour, add yeast, eggs with sugar, milk and butter, knead the dough, add flour if necessary (the dough should be soft). Let rise in a warm place for at least an hour, when the dough has risen, knead well and leave to rise again for min. at 40-45.
Grind the fruits into small cubes, put them in a clean container, add flour, mix well so that the fruits do not stick together. As soon as the dough has risen a second time, add vanilla and prepared fruit, knead again, evenly distributing the fruit in the dough.
Put the dough on the table and start shaping, this is at the discretion of who is used to spreading the dough where. Put the containers with the dough in a preheated oven t 220, bake until cooked, cool, coat generously with glaze, decorate with powder.