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1
Crumble yeast in 1/2 cup water and 1 tablespoon sugar.
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2
Set aside for 5 minutes.
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3
Pour boiling milk over remaining 1/2 cup water, sugar and butter.
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4
Cool to lukewarm.
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5
Sift flour into bowl; add salt, eggs, milk mixture and yeast.
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6
Knead dough until smooth and elastic.
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7
Cover and let rise until doubled in bulk, about 2 hours, in a warm place.
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8
Crumble yeast in warm milk to which 1 tablespoon of sugar has been added and let stand 5 minutes.
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9
Mix cottage cheese with spoon until smooth.
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10
Add raisins and yeast mixture.
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11
Add unbeaten egg yolks, remaining sugar, salt, lemon zest, baking powder and flour; knead well.
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12
Set aside to rise until doubled in bulk (about 2 hours).
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13
When the basic dough has doubled in size, turn out onto a lightly-floured board and divide into 4 parts (one part of the basic dough is for decorating, the remaining 3 parts are for the 3 loaves).
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14
Shape three of the parts into rounds.
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15
Let basic dough stand on the board covered for 15 minutes.
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16
Take one part of the basic dough and lightly punch around the edge so that the center is elevated.
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17
Take the cheese dough divide it in thirds.
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18
Place one third of the cheese dough around the elevated edge of the basic dough; then lightly make an opening in the center.
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19
Join edges; press carefuly so that the cheese dough is completely covered.
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20
Place dough in a pan and let rise about 30-45 minutes.
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21
(Round pans or stainless steel bowls are typically used here.)
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22
Use the remaining part of basic dough to make braids, crosses, etc and attach with a little egg yolk.
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23
Brush the top with egg yolk before placing in oven.
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24
Bake for 10 minutes at 325 degrees F. Increase to 350 degrees F and bake for an additional 40 minutes.
