Nazuki

Wake the yeast. Stir the yeast and 1 tablespoon of the measured sugar into about 100 ml of the lukewarm milk. Leave for 10–15 minutes, until foamy. If it does not foam, replace the yeast before mixing the dough.

Mix the dough. In a large bowl, whisk the eggs with the remaining sugar. Stir in the remaining milk, foamy yeast mixture, vanilla, cinnamon, cloves, salt and warm melted butter. Add the flour gradually and mix until a rough dough forms.

Knead and enrich. Knead for 8–10 minutes by hand, adding the sunflower oil a little at a time, until smooth, elastic and only slightly tacky. Fold in the raisins until evenly distributed. Cover and leave in a warm, draft-free place until doubled, about 60 minutes.

Shape and proof. Turn the dough onto a lightly oiled surface and divide into 3 equal portions. Shape each into a rounded oval loaf and place on two lined baking trays, leaving room to expand. Cover and proof until visibly puffy, about 25 minutes. Heat the oven to 180°C conventional.

Glaze and bake. Beat the egg yolks with 1 teaspoon of water and brush a thin layer over the loaves. Bake for 30–35 minutes, rotating the trays once, until the crust is deep golden and the centres are set. If the crust colours too quickly, cover loosely with foil for the last few minutes.

Cool before slicing. Transfer the loaves to wire racks and leave for at least 10 minutes before slicing. The crumb should be cooked through, not wet or doughy.