My families traditional Easter bread
In a small saucepan, add the milk and heat over medium heat until scalded (reaches 180 degrees F). Remove from the heat. Add the raisins to the hot milk and set aside.
In a large bowl, mix together flour, sugar, yeast** and salt and whisk to combine.
After 2 hours, or until the dough has doubled in size, punch it down. Cut off about 250 grams (very small handful) of dough for decorations.
Bake for 35-40 minutes. If the top gets too brown, cover with foil.
**I use instant yeast, which means you don't have to proof the yeast in warm water and sugar - you just add it to your flour and move on! If you're going to use dry-active, you will need to proof it first, so you can use the warm milk with some sugar added.
Notes on Baking: You can also make the Paska in regular, rectangular bread pans, just adjust the baking time, as you will likely need to split the dough into two loaves.