Traditional Easter bread


60+ min


  50 g yeast
  500 ml warm milk
  2 tsp sugar
  200 g flour
  10 eggs
  200 g butter
  2 tbsp vegetable oil
  1 cup sugar
  1 tsbp vanilla extract
  1 cup raisins
  500 g flour


  Warm the milk, stir in the yeast, 2 tsp sugar and 200 g flour. Let ferment for 30-60 minutes. The mixture should be very bubbly.
  Then add the remaining ingredients and mix well. Note that the amount of flour is for reference only - the dough should be soft and sticky, adjust the amount of flour accordingly. Let ferment for 1-2 hours, folding once. The dough should at least double in size.
  Preheat the oven to 190C. Distribute the dough to well-oiled forms, filling them about half full. Let stand until the dough rizes enough to fill the forms. Bake for approx. 30 minutes.