Ukrainian Easter Babka

Combine 1 cup of all-purpose flour, milk, lukewarm water, yeast, and 2 teaspoons of sugar in a large mixing container; blend the ingredients until they are thoroughly combined. Cover the bowl and allow it to sit in a warm environment for approximately 30 minutes, or until the mixture has doubled in size and exhibits a light, airy texture.

In a separate large mixing bowl, use an electric mixer to beat together eggs, 1 cup of sugar, and a pinch of salt until the mixture is light, fluffy, and smooth. Gradually incorporate melted butter and a hint of lemon zest into the mixture until it is fully incorporated.

Next, add the risen sponge to the bowl and blend in 5 1/2 cups of bread flour until the dough is smooth and cohesive. Knead the dough in the bowl for around 10 minutes, then incorporate raisins into the mixture. Cover the bowl and allow the dough to rise in a warm environment until it has doubled in volume.

Punch down the dough and knead it for a couple of minutes, then cover it again and allow it to rise once more.

Prepare four small coffee cans by greasing them with soft butter. Fill each can about 1/3 full of the prepared dough and allow it to rise until the dough is even with the rim.

Meanwhile, preheat your oven to 400 degrees F (200 degrees C). Bake the loaves in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for an additional 40 minutes. If the top of the loaves begins to brown too quickly, cover it with aluminum foil to prevent over-browning. Remove the baked loaves from the cans and allow them to cool completely on a wire rack.