Activate Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for around 5 to 10 minutes until frothy.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. Create a well in the center of the flour mixture.

Combine Ingredients: Pour the frothy yeast mixture into the well along with the softened butter, eggs, vanilla extract, and lemon zest. Using a wooden spoon, mix until a dough begins to form.

Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 8 to 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Incorporate Fruits: Flatten the dough slightly and sprinkle the dried fruits on top. Fold the dough over the fruits and knead gently until they are evenly incorporated.

First Rise: Place the dough into a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 2 hours or until it has doubled in size.

Shape the Loaf: Once risen, punch down the dough to release air. Shape it into a loaf and place it into a greased 9×5-inch bread pan.

Second Rise: Cover the loaf with the damp cloth again and let it rise for another 30 to 45 minutes until it puffs up.

Preheat Oven: While the loaf is rising, preheat the oven to 350°F (175°C).

Bake: Bake the cramique in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Cool: Remove the cramique from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Serve: Enjoy our cramique sliced warm or at room temperature, with butter or your favorite spread.