Easter sweet bread

Ingredients

500 g flour

10 g yeast

100 ml fresh milk

150 g sugar

4 eggs

1 lemon

1 vanilla

125 g cow butter

1 egg yolk for brushing

cow butter for the pan

sugar for sprinkling

2 g salt

The yeast is dissolved in 25 ml of the warmed fresh milk along with 3-4 tbsp. of double-sifted flour and 1 tbsp. of sugar, and the container is placed in a warm spot at a temperature of 30-35 degrees.
Meanwhile, the egg whites and yolks are beaten separately.
In a large bowl, the flour is sifted twice (making a total of 4 siftings) to allow air to enter it. A well is formed, into which the beaten yolks, the remaining fresh milk, the grated lemon peel, the lemon juice, the vanilla, the salt, the sugar, the beaten egg whites, and the risen yeast mixture are added.
A soft dough is kneaded, adding slightly warmed, but not hot, fat periodically - best with greased hands. Kneading continues until bubbles appear. Once kneaded, the dough is left to rise for 1-2 hours in a warm place (30-35 degrees) in a greased pan. As it rises, the dough increases in volume and its structure becomes porous.
The risen dough is divided into portions, which are greased with fat and rolled out. The prepared portions rise further for about an hour. After that, they can be braided into a plait or distributed into baking dishes.
The risen cozonac is brushed with the beaten egg yolk, sprinkled with sugar, and baked at a temperature of 150-180 degrees for about 30 minutes.
Optionally, raisins can be added, but it is best to roll them in flour beforehand so they do not stick to the dough. A few drops of lemon in the yeast will significantly reduce its smell.