3 pkg dry yeast
1 tbsp brown sugar
1/2 cup warm water
7 egg yolks
3 whole eggs
1 cup sugar
1 cup evaporated milk (or cream or milk)
1 orange, zest of, grated
1 tsp salt
5 to 5-1/2 cups flour
1 cup butter, melted and cooled
1/2 cup raisins

1. Dissolve yeast and brown sugar in lukewarm water. Set aside. Beat the egg yolks and the whole eggs together until thick and lemony. Gradually add the sugar and continue beating until well blended. Stir in the milk, yeast mixture, grated orange zest, and salt. Gradually add enough flour to make a soft dough. Knead in bowl until smooth, then knead in the cooled, melted butter. When the butter is worked in, knead in the raisins, and continue kneading until dough no longer sticks to hands. Place in a buttered bowl, turning once, and cover with a towel. Let rise until doubled. Punch down and let it rise again.
2. Divide dough into three portions and shape into balls. Heavily grease three 2-pound coffee cans; fill each 1/3 full with balls of dough. Cover with a towel and let rise until doubled. Bake at 375 F for 10 minutes. Reduce heat to 300 F and bake for another 35 to 45 minutes. The bread may be covered with aluminum foil if it begins to brown too quickly. Remove from oven and let cool for 15 minutes before removing from tins.