Argentinian-style Easter Bread

Mound flour in a bowl and make a well in the center. Crumble yeast into well in flour. Sprinkle 1 teaspoon sugar over yeast. Heat milk to lukewarm and pour 4-5 tablespoons over yeast. Cover bowl and let stand about 15 minutes. Stir butter into remaining milk until melted.

Add lemon zest, egg yolks, chile pepper, remaining sugar, salt and milk mixture to flour mixture. Using a stand mixer fitted with a dough hook, knead mixture to a smooth dough. Cover dough and let rise until doubled in volume, about 40 minutes.

Pour boiling water over raisins and let soak briefly. Drain raisins, knead into dough and let dough rise again for about 20 minutes.

Preheat oven to 200°C (approximately 400°F). Grease a baking sheet with butter and sprinkle with sugar. Distribute rosemary sprigs around edge of baking sheet and fasten in place with butter and sugar. Place dough on prepared baking sheet.

Bake bread for about 10 minutes. Reduce oven temperature to 180°C (approximately 350°F) and bake bread until done, about 30 more minutes. Cover bread with aluminum foil as necessary to prevent excessive browning while baking.