Paska I

Dissolve the yeast in lukewarm milk and let sit for 5 minutes until foamy.

Combine flour and salt in a large bowl, creating a well in the center.

Pour the yeast mixture into the flour well and begin incorporating flour from the sides with a wooden spoon.

Add the 4 eggs and mix until a shaggy dough forms, then begin kneading by hand for 2-3 minutes.

Gradually incorporate the soft butter and sugar in small additions while continuing to knead, working each addition fully into the dough before adding the next.

Knead the dough on a floured surface for 10-12 minutes until smooth, elastic, and slightly sticky but manageable.

Place the dough in an oiled bowl, cover with a clean damp cloth, and allow to rise in a warm place for 2 hours until doubled in volume.

Punch down the dough and shape it into a round or oval loaf, placing it on a greased baking sheet.

Cover the shaped dough and let it rise again for 45 minutes until puffy and light.

Preheat oven to 375°F (190°C).

Bake the Paska for 40-45 minutes until the top is golden brown and a skewer inserted into the center comes out clean.

Cool the Paska on a wire rack for 10-15 minutes before serving.