Granny Dorra Easterbead

Directions

1. Presoak the raisins in a home-made liqueur (rum) the previous evening and finally take them out and keep the liqueur;
2. Boil the milk;
3. Take one egg white (if you have only 6 eggs) away;
4. In a blender mix the eggs, sugar, lemon crest (or essence) and the liqueur leftover;
5. While the milk is warm (about 120℉) soak the yeast, a pinch of salt, 1 tbsp. sugar and 1 tablespoon flour in it. Stir well;
6. Sieve the flour into a deep bowl. Formed a well in it and pour the egg and milk mixture into it;
7. Mix from inside out until obtaining a homogeneous soft dough;
8. On a kneading table spread the dough and spread some olive oil ont top of it;
9. Envelop the oily side and knead until the oil absorbed;
10. Repeat points 8 and 9 until the olive oil is used completely;
11. Let the dough rise in a warm place;
12. Preheat the oven at 430℉;
13. When [at least] doubled in volume, the dough has risen;
14. Divide the dough into 3 balls; Form a thick sheet of each piece and sprinkle raisins on top. Then get them wrapped forming 3 dough roll. Braid the rolls forming the final Easterbread;
15. Ornament with almonds or walnuts;
16. Brush with egg white everything on top and sprinkle with sugar if desired;
17. In a greased and flour-sprinkled baking pan, place the Easterbread and bake for 10 minutes at 430℉ and for 30 minutes at 350℉