Aunt Marusya's Easter Bread

Ingredients

• 12 large eggs
• 1 liter warm whole milk
• 400 g butter (2 packs), melted
• 100 g butter, softened, for kneading
• 50 g sugar, for the yeast
• 1 kg sugar
• 120 g fresh yeast (or 40 g instant yeast)
• 100 ml vodka or spirit
• 2.4 to 3 kg all-purpose flour, plus more as needed
• Vanilla, to taste
• Salt, to taste
• ~250 g raisins

Instructions

1. 1
   Warm the milk to about 100F (38C) — warm to the touch but not hot.
2. 2
   Melt 400g of the butter and set aside to cool slightly.
3. 3
   Dissolve the yeast and 50g of sugar in the warm milk. Let stand until foamy, about 10 minutes.
4. 4
   Beat the eggs with the remaining 1 kg sugar and the vodka.
5. 5
   Stir in the yeast mixture and melted butter.
6. 6
   Leave the mixture in a warm place for about 2 hours so it can ferment and develop.
7. 7
   Mix in enough flour to form a soft, slightly tacky dough — start with 2.4 kg and add more as needed.
8. 8
   Set the dough in a warm place, covered, until doubled in size.
9. 9
   Punch down and let it rise a second time.
10. 10
    Knead briefly until smooth, working in the softened butter and oiling your hands as needed.
11. 11
    Work in the raisins and vanilla.
12. 12
    Transfer to greased tall round pans, filling each no more than halfway. Let rise until the dough reaches the rim.
13. 13
    Bake at 350F (175C) for 50 to 60 minutes, until deeply golden on top and a skewer inserted in the center comes out clean. Cover loosely with foil after 30 minutes if the tops are browning too fast.