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1
Heat the milk in a small saucepan until it is just warm.
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2
Pour it into a very large glass or ceramic bowl and stir in the yeast, 1/2 cup of the flour, and 6 tablespoons of the sugar.
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3
Place the bowl in a warm, draft-free place, lightly covered with a cloth, and allow to stand until the yeast starts to bubble up, about 30 minutes.
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4
With an electric mixer in a medium bowl, beat the egg yolks with 6 tablespoons of the remaining sugar until pale and creamy.
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5
Pour this mixture into the yeast mixture.
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6
Stir in the drained orange or bergamot spoon sweet, vanilla, kumquat or orange liqueur, and melted butter.
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7
Slowly add flour, 1 cup at a time, mixing it in with a wooden spoon, until a mass begins to form.
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8
Turn this out onto a lightly floured work surface and knead, adding more flour if necessary to form a very smooth, large ball of dough.
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9
Cover, place in a warm, draft-free place, and allow to stand until the dough has doubled in bulk, about 2 hours.
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10
Punch the dough down and knead again for about 7 to 8 minutes.
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11
Shape into 1 round loaf and place on a buttered baking sheet.
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12
Make 2 sharp slashes like an X on the surface of the dough, cover with a cloth, and let rise again until doubled for about 1 hour.
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13
Preheat oven to 350 degrees.
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14
With an electric mixer, beat the egg whites with remaining 1 tablespoon sugar in a medium bowl until they are frothy without forming peaks.
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15
Brush the surface of each loaf with the mixture, sprinkle with caraway seeds, and bake until the fogatsa has swelled and browned, about 1 hour.
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16
Remove from the oven, let cool on a wire rack, and serve.
