Paska (Ukrainian Easter Bread)

Ingredients:
1/2 c. warm water
1 tsp. granulated sugar
2 packets (or 4.5 tsp.) Active Dry Yeast
3/4 c. butter - or try Butter, Sweet Butter, or Blood Orange Olive Oil
2 c. sugar
8 lrg eggs, beaten
juice of 1 lemon and 1 orange - or try 3/4 c. Sicilian Lemon or Honeybell Orange White Balsamic
zest of 1 lemon and 1 orange
1 tsp. salt
1 1/2 c. milk (scalded, then cooled)
12 c. all purpose flour, plus extra as needed
1 lrg egg yolk
1 Tbsp. water

Large Recipe. Makes 3 large round or oblong loafs, or combination of smaller loaves.

Add sugar to warm water, stirring to combine. Add yeast and stir gently, then allow to activate for 10 minutes. Mixture should be bubbly and foamy on top.

Using a stand mixer if possible (or large bowl), cream butter and sugar together. Add eggs and beat until fluffy. Add in the lemon and orange juices or White Balsamic, as well as the zest and salt. Mix until well combined. Add milk and mix until smooth. Add in 4 cups of the flour and yeast mixture. Mix until well combined.

Switch to dough hook attachment, and add remaining flour a bit at a time until dough forms. Dough will be slightly sticky, but workable. Lightly flour your counter and knead dough until smooth, no longer sticky, and holds together when stretched, approximately 3-5 minutes. 

Place dough in large, lightly oiled bowl, cover with plastic wrap or proof cloth and rise 1 1/2 to 2 hours, until approximately doubled in size. Punch down once or twice, cover and rise 1 more hour.

Reserving some dough for braiding or decorating, divide dough into desired amounts for loaf pans. Grease pans and begin to shape dough into desired shapes, folding and shaping. Fill pans to only approximately 1/3 to 1/2 full. Use reserved dough to create shapes, braids, rosettes, twists and add to top of loaf pan dough. Cover with proof cloth or plastic wrap and allow to rise one last time for 30 minutes to 1 hour.