Paska

Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand for 10 mins.combine the yeast mixture with lukewarm milk and 5 cups of flour. beat well until smooth. cover and let the batter rise in a warm place until light and bubbly. Add the beaten eggs, sugar and melted butter and salt. mix thoroughly. Stir in enough flour to make a dough that is neither too soft or stiff. Knead until dough no longer sticks to the hands. Turn the dough onto a floured board and knead until smooth and satiny. Place in large bowl, cover and let rise in a warm place until it doubles in bulk. Punch down, let rise again until double in size. Turn onto floured board and divide dough into 4 equal parts. This makes 4 roundloaves. They can be placed in large metal bowls that have been buttered and floured for baking, or place two loaves on one large cookie sheet. Put in a warm place to rise again till they are almost double in size. Brush carefully with beaten eggg diluted with 2 tbsps of water. This is when the whole raw egg can be placed carefully in the center of the loaf. Bake at 350F for about an hour or until brown. Notes: Some add white raisins to their paska, some braid their dough into a long loaf and put an egg in the center.