Half the milk slightly warm, dissolve the yeast, I used a universal TM "Dr. Oetker", add 1 tsp of sugar. After 15-20 minutes add the remaining milk, sugar, salt, liquid flavoring, add eggs and sour cream, stir, add the sifted flour, knead the dough. At the end of kneading, add the softened butter at room temperature. Knead the dough well until elastic, the dough should get soft, manageable (does not stick to hands), cover the dish with the dough with a lid or foil and leave in a warm place for 30 minutes. Then punch down dough, re-cover and give it a good go.

Meanwhile prepare the stuffing, dried to wash in running water, dried, cranberries and raisins to soak for 30 minutes in cognac (the alcohol in the baking evaporates, but the flavor of the cognac will make the aroma of baking richer), figs and prunes cut into small pieces. Fruit join, add chopped nuts, mix well. Nuts will take in liquid, the stuffing will be wet.

Before the butchering of the dough grease your work surface and hands with vegetable oil. The finished dough divided into equal pieces, I got 18 pieces, roll into oblong lepeshechki, put them on the filling, roll the rolls, give them 5-10 minutes to lie down.

Each roll cut into two parts, cut down, put into a form, pre-lubricated Rast. oil. Put the form in a warm place for 15-20 minutes.

Beat the egg with sugar, add sour cream, mix well and pour the filling on top of cake. Put into the oven heated to 180 degrees for 30 minutes. Then reduce the temperature to 150 and bake for another 20-25 minutes. Focus on the capabilities of your oven.

Before you remove the cake, check for readiness, "a dry splinter", it should be dry. The surface of the pie should be baked. On average, baking a cake takes 50 minutes.

Cool pie on wire rack.