Main

1. Combine dry yeast and 15 g sugar in a large bowl; pour in warm milk (about body temperature) and stir.
2. Add 100 g of flour to the yeast mixture and whisk until smooth; cover and place in a warm spot or in hot water; let the starter rise about 30 minutes.
3. While the starter rises, beat the whole eggs, egg yolks and remaining sugar until light and frothy.
4. Add the beaten egg-sugar mixture to the risen starter and mix to combine.
5. Add sour cream and melted butter to the mixture and mix thoroughly.
6. Gradually add the remaining flour (to a total of about 550 g) and knead into a soft, slightly sticky dough.
7. Knead the dough until smooth and elastic; place it in a warm spot and let it rise until doubled in volume.
8. Soak raisins and candied fruit for about 30 minutes if desired, then fold them into the risen dough.
9. Portion the dough into greased molds, filling them about halfway to two-thirds full.
10. Allow filled molds to rise near a warm place until the dough reaches the top of the molds.
11. Bake in a preheated oven at 180°C for 35–40 minutes; do not open the oven during baking.
12. Cool the baked breads slightly in the molds before unmolding; then cool further and serve.