Easter Bread (Paska)

Baking the Paska Bread

1. In the bowl of a stand mixer, combine the lukewarm milk with the yeast and two cups of flour. Cover the bowl with a towel and set it aside in a warm place for about 30 minutes.
2. While the dough is rising, separate the egg yolks from the egg whites and place them in separate bowls. Whisk the egg yolks with 1 cup of sugar. Then, beat the egg whites until they turn foamy and reach stiff peaks.
3. Mix the egg yolk mixture into the dough, followed by the melted butter, vanilla extract, and foamy egg whites.
4. Mix the rest of the flour into the dough in small portions. Using the dough hook attachment, knead the dough until it becomes elastic, smooth, and a bit sticky.
5. Cover the dough with a towel and set it aside to rise for 30 minutes. Note: the dough will be a bit soft and runny, this is normal. Don’t be tempted to add extra flour. 
6. While the dough is rising, soak the raisins in warm water for 15 minutes. Drain the raisins and mix them into the dough. Cover the bowl with a towel and let the dough rise for 30 more minutes.
7. With oiled hands, fill up each paska bread mold about halfway with the dough. Cover the molds with a towel and allow them to rise for 30 more minutes.
8. Bake the bread at 350°F for about 30 minutes, depending on the size of your paska. Let the bread cool completely at room temperature.

Making the Paska Bread Topping

1. In a medium bowl, whisk the powdered sugar and milk together until smooth. Transfer the frosting into a piping bag or a plastic storage bag with one of the edges snipped off.
2. Drizzle the glaze along the sides of the bread and completely cover the tops. Optionally, add some sprinkles on top. Enjoy!