Dust the work surface with flour, knead the yeast dough briefly and roll it out thinly into a square.
Sprinkle half of the crumbles and half of the candied orange and lemon peel over the entire length of the square. Fold the two sides of the square toward the center so they meet in the middle and cover the crumbles, and roll out the dough just a bit so the sides stick together.
Sprinkle the center of the square, which is now narrower, again with half of the leftover crumbles and half of the leftover candied orange peel and candied lemon peel. Again, fold the two sides of the square toward the center so that they meet in the middle and cover the crumbles, and roll the dough out a bit more so that the sides stick together. This will now give you a long strip of dough filled with crumbles and candied fruit.
Now cut the dough strip crosswise into several small squares, the width of which is slightly smaller than the height of the baking pan.
Grease both baking pans with butter and dust them with flour, tapping off the excess flour. Roll up one of the squares into a small roll. Wrap the other squares around the roll, one after the other, until you get a thick roll that is slightly smaller in diameter than the baking pan. Place the roll in the baking pan and sprinkle the top with crumbles. Repeat the same with the remaining squares, place the second roll in the second baking dish and sprinkle with the last crumbles. Let the two puff pastry kulichs rise in the baking dishes in a warm place for 40 minutes.
Bake the puff pastry Easter bread in a preheated oven at 180 °C on the second rack from the bottom for about 40 - 50 minutes (For this, follow the detailed tips and tricks for baking puff pastry Easter bread here at the top of the post). Let it cool a bit in the baking pans, then take it out, let it cool completely and dust the top with powdered sugar.