Lithuanian Easter Bread - Velykos Pyragas
Source: easteuropeanfood.about.com

The title of this bread translates as: Pyragas (bread) and Velykos (Holy Week). It's a variation on the traditional Kulich, the Russian Easter bread. A cross between a brioche and a sweet bread. It's a very tender bread, not overly sweet. You could say it's an extra fluffy Brioche.

Preferment:
2 cups scalded milk
2 packages active dry yeast
1/4 cup sugar
3 cups all-purpose flour

Dough:
3 large beaten eggs
1/2 cup sugar
1 teaspoon salt
1 cup white raisins
1/2 cup melted butter
3 1/2 cups all-purpose flour
1 large egg yolk
1 1/2 tablespoons water

Cool scalded milk to 110 degrees. Place in a large bowl or stand mixer. Add yeast, 1/4 cup sugar and 3 cups flour. Mix well. Cover and let rise until light and bubbly.

Add eggs, 1/2 cup sugar, salt, raisins and butter to yeast mixture, mixing well. Add remaining 3 1/2 cups flour and knead until a smooth dough forms. Turn out into a greased bowl. Cover with greased plastic wrap and let rise until doubled.

Punch down dough. Shape into 2 loaves and place in large loaf pans. Cover with greased plastic wrap and let rise until doubled. Heat oven to 350 degrees. Brush with 1 egg yolk mixed with 1 1/2 tablespoons water. Bake 50 minutes or until an instant-read thermometer registers 190 degrees. Turn out onto wire rack to cool completely.

Most pictures show this bread as dusted with confectioner's sugar.

Makes 2 loaves