Traditional Easter bread Ingredients 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 Instructions 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.