Dissolve the yeast in warm milk and add 2 tbsp. flour. Mix well so that there are no lumps. In the photo dough with 4 tbsp. flour, but then it’s hard to mix eggs with butter.
Divide the eggs into yolks and proteins, beat the yolks with sugar, melt the butter and add everything to the dough.
Beat the whites well with a mixer and add to the dough. Mix everything well, put in a warm place, covering with a towel for 8 hours.
Add the rest of the flour and vanilla to the dough, knead well and put the dough to rise 2 times. At this time, soak the raisins in warm water for 5 minutes, then completely drain and roll in flour.
Add raisins and brandy to the dough. Knead a little again and put the finished dough in greased forms with parchment. Put the dough somewhere in half the mold or 1/3. Let the Easter cake rise again and then bake in a preheated oven to 180 degrees 20 minutes, then increase the temperature to 200 degrees and bake until cooked for about 15 minutes, check the readiness with a tree skewer.
Decorate the finished Easter cake with protein glaze and sprinkles.