My grandmother was from Byelorus, part of the former Soviet Union. This is her recipe for sweet yeast bread. My Russian and Ukrainian friends are familiar with this bread. There is a special tall, cylindrical baking pan they use, but we use empty vegetable cans. The shape looks like a mushroom! But my Grandma usually used traditional glass bread pans and she made this year round, not only at Easter.
1/4 pound butter
4 and 1/2 cups flour, sifted
1 cup sugar
4 large eggs
1 teaspoon salt
1 tablespoon dry yeast
2 teaspoons sugar
1/3 cup warm water
1/2 cup raisins
- In a saucepan heat milk. Add butter and melt. Keep warm.
- In a large bowl beat eggs with a whisk till lemon color. Add sugar slowly and continue beating until thick and light
- In a very large bowl combine flour and salt.
- Add warm milk mix to eggs.
- Add egg mix to flour and beat with the back of a wooden spoon against the front side of the bowl. Turn the bowl 180 degrees frequently.Or beat with the paddle of a mixer.
- Combine 2 teaspoons sugar and 1/3 cup water. Dissolve and mix in yeast. Cover with a towel and allow to rise to double in volume.
- Add yeast to dough and continue beating until smooth and glossy.
- Pour dough into a buttered large bowl. Cover with plastic wrap, a rubber band and a towel. Rise until doubled.
- After risen once, cut through the dough with a spatula.
- Add raisins.
- Pour into 3 buttered and floured cans. Fill to only 1/2 full.
- Rise till dough reaches the top of the can.
- Bake at 350 degrees F for 35-40 minutes.
- You can drizzle with a thin icing if you like.