Grandmother's Easter Bread by liza Glinskaya🐣

Grandmother's Easter Bread 🐣
(calculation for 5 forms, diameter - 11 cm, height - 10 cm)
🥛 For the sourdough:
300 ml milk (10 fl.oz)
50 g fresh yeast (1.8 oz)
50 g sugar (1.8 oz)
200 grams of flour (7 oz)
🥄 For the dough:
150 g whole eggs (3 pcs.)
40 g yolks (1.4 oz)
130 g butter (4.6 oz)
30 ml vegetable oil (1 fl.oz)
120 g sugar (4.3 oz)
20 ml vodka (0.6 fl.oz)
3 g salt (pinch)
700 grams of flour (25 oz)
200 g raisins (7 oz)
For decor:
100 ml water (3.3 fl.oz)
200-250 grams of flour (7 -9 oz)
5 ml vegetable oil (0.2 fl.oz)
1 g salt (pinch)
2 g sugar (pinch)
Prepare the starter.
1. Combine milk with sugar, fresh pressed yeast and mix.
2. Add flour through a sieve, mix.
3. Cover with cling film, place in a warm place for 1 hour.
Prepare the dough.
1. Combine eggs, yolks, sugar, mix.
2. Add vodka, lemon zest.
3. Mix in salt and flour.
4. Mix vegetable oil with butter.
5. Combine flour with starter, eggs with sugar and zest.
6. Knead the dough.
7. Brush a container with vegetable oil, place the dough in a warm place for 2 hours.
8. Grease a table and hands with vegetable oil and transfer the dough.
9. Add the raisins.
10. Divide into 5 equal parts.
11. Spread into molds.
12. Leave to stand in a warm place for 1 hour.
Prepare the decor.
1. Combine water, vegetable oil, salt and sugar.
2. Add flour and knead into a stiff dough.
3. Prepare the decorations.
4. Glaze the Easter bread with a coating of milk and egg yolk.
5. Decorate and glaze again.
6. Bake at 335F for 30-35 minutes.