Paska

Ingredients

1 kg semi-coarse flour
1 yeast
500 ml semi-skimmed milk SABI
3 tablespoons granulated sugar
3 tablespoons dried milk SABI
3 eggs
1 baking powder
125 g butter SABI
pinch of salt
1 tablespoon raisins

Procedure

Prepare a yeast starter with lukewarm milk, sugar, and yeast. Sift the flour into a bowl to aerate. Add the starter and all other ingredients except raisins and knead into a smooth dough. Dust the top with flour and cover with cling film; let rest in a warm place for about an hour.
 

Soak raisins in lukewarm water to swell and moisten. Transfer the dough to a floured surface, knead lightly again, and divide into 3 loaves. Cover with a cloth and let rise for about 20 minutes. Shape each loaf into a cylinder and braid like a plait, then place into a baking pan lined with parchment paper.

Brush the braid with egg and sprinkle with raisins. Bake first at 220 ºC for about 10 minutes, then reduce temperature to 180 ºC and bake for another 30 - 40 minutes.