Heat the milk in a saucepan. At the same time, soak the candied fruits, previously washed and dried, in cognac and hot water, let them infuse under a cling film lid for two hours.
In a separate bowl, mix one hundred milliliters of room temperature milk with a spoonful of sugar and yeast, gradually add the flour until you get a mixture that resembles sour cream in thickness. Let the dough rest for about ten minutes.
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