Wash and dry lemon, grate the zest, wring juice.
Dice dried fruits and candied peel, mix, dress with melted butter and cognac mi, lemon zest and juice, let stay for 5-6 hours.
Mix flour, yeast, milk, 2 tablespoons of butter, eggs, salt and knead dough. Let stay in warm place to ripen. When the dough enlarged in volume add dried fruits with syrup, chopped peanuts. Stir. Turn the dough in a greased and covered with wax paper baking pan, let stay again, then bake in preheated to 360oF (180oC) oven for 1 hour.
Brush the ready pie with butter.
