Fogatsa, a traditional Corfu sweet bread, is of Venetian origin.

8-10 cups of all purpose flour
2 cups of milk
1.5 cups of sugar
1 cup of melted butter
2.5 cubes of fresh yeast
4 egg yolks
1 vanilla pod
1 tea spoon of orange zest
3 table spoons of kumquat or orange (squeezed and chopped)
1 shot glass of kumquat or orange liquer

Preheat the oven to 180°C. Heat the milk, pour into a bowl and add the crushed yeast with hands. Mix and add 1 cup of flour and half the sugar. Mix well and cover the mixture with a towel for about an hour and a half until risen. Beat three of the egg yolks with the remaining sugar and vanilla in a large bowl. Add the chopped orange zest, liquer and melted butter. Mix the yeast mixture with the egg mixture and add flour slowly until the dough is firm and smooth. Cover the dough with a towel and leave in a warm place to rise. Once ready. knead again and divide into 2 equal portions and shape into two loaves. Place on a buttered baking sheet, brush the surface with egg yolk and score a cross. Bake the loaves for about 60 minutes, until light golden in color.