Dissolve the sugar in the lukewarm water, sprinkle the yeast over it and let stand for 10 minutes. Put the lukewarm milk into a large bowl, add 1 and a third cups of flour.
Beat well, add the yeast liquid, beat well again. Set aside to rise for 30 minutes (it usually helps to cover with a towel to keep it warmer).
Beat the egg yolks and whole eggs well until foamy, beat in the sugar. Melt the butter or margarine and
cool. When the sponge has risen, add the beaten egg mixture, lemon rind, vanilla, rest of the flour and salt.
Mix well and then knead for 10 minutes. Add the melted butter/margarine.
Knead for another 10 minutes, or until nice and smooth.
Mix in the raisins (optional) if using. The dough will be much lighter than ordinary
bread dough. Set aside to rise for about one hour or until well doubled in bulk. When sufficiently risen, have ready tall tins, well greased with butter / margarine. Take enough dough to fill one third of the tins. Put again in a warm place to rise, about 40 minutes. Now brush the tops with beaten egg. Place in a preheated oven of 350 degrees for 10 to 15 minutes then
reduce to 325 degrees.
Bake for another 30 to 40 minutes.
When baked, remove carefully the oven,leave in the tin for 5 minutes, then carefully remove from the tin, they should come out easily if the tins were greased well. Lay them on something soft like a pillow, let
cool, turning them from time to time so they don't flatten.
