Paska

Activate the Yeast

In a small bowl, warm the milk to about 110째F (43째C).

Add 1 tablespoon of sugar and the yeast to the warm milk. Stir and let it sit for about 10 minutes, or until frothy.

Prepare the Dough

In a large mixing bowl, combine the flour, remaining sugar, and salt.

Add the melted butter, eggs, vanilla extract, lemon zest (if using), and the yeast mixture.

Mix until a dough forms, then knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic.

If using raisins, knead them into the dough until evenly distributed.

Let the Dough Rise

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Shape and Second Rise

Punch down the risen dough and divide it into two equal parts.

Shape each part into a round loaf and place them in greased round baking pans.

Cover and let the dough rise again for about 30-45 minutes, or until doubled in size.

Bake the Paska

Preheat your oven to 350째F (175째C).

Brush the tops of the loaves with the beaten egg.

Bake for about 30-40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Cool and Serve

Remove the paska from the oven and let them cool on a wire rack.

Slice and serve.