Main

1. Mix dry yeast with 15 g of the sugar in a large bowl.
2. Warm the milk to lukewarm and add it to the yeast mixture; stir to combine.
3. Stir in about 100 g of flour to make a loose sponge, cover with a towel and leave in a warm place until bubbly, about 30 minutes.
4. While sponge rises, whip egg yolks (and whole eggs if directed) with the remaining sugar until pale and slightly thickened.
5. Add sour cream and the softened or melted butter to the egg-sugar mixture and mix well.
6. Add the risen sponge into the egg mixture and mix to combine.
7. Gradually add remaining flour (total about 550 g) and knead into a smooth, elastic dough; you may add up to the noted milk or flour to reach proper consistency.
8. Fold in soaked and drained raisins and candied fruit and any vanilla or flavoring if using.
9. Place the dough in greased pans (preferably same size), filling to about two-thirds height; let rise until doubled.
10. Preheat oven to 180°C. Bake the loaves for 35–40 minutes at 180°C in a preheated oven.
11. Do not open the oven while baking; bake until golden and a skewer inserted comes out clean.
12. Cool slightly in pans, then remove to a rack to cool completely before serving or glazing as desired.