To scald the milk, place the milk in a medium saucepan and heat over low heat to 83 C. Remove from the heat and set aside to cool to room temperature (this is important - too hot and it will kill the yeast).

In a small bowl, stir together the water and 2 tablespoons of sugar. Sprinkle the yeast on top and let it sit for 10 minutes, until foamy.

In a large bowl add the cooled milk, yeast mixture, eggs and sugar. Stir together to combine. Stir in 5 cups of flour to combine and continue adding flour 1 cup at a time until it is too difficult to stir. Transfer the dough onto a well-floured work surface and knead the dough, adding more flour as needed, to get a smooth, elastic dough, around 10 minutes.

Divide the dough in 1/2, form into a round ball, place each ball of dough into a large oiled bowl, and cover each bowl with a clean dish towel. Let the dough rise until doubled, around 2 1/2 hours.

Grease two 8-inch tall round baking pans with butter. Deflate the dough with your hands, transfer the balls of dough to a well-floured work surface, and divide each ball again in 1/2.

Flatten two of the balls of dough to fit the pans, placing each round in the bottom of the pans and pressing to the edges.

Divide the remaining balls of dough again in 1/2: you should have 4 balls of dough. Divide each of these balls into 3 smaller balls to braid: you should now have 12 small balls of dough. On a lightly floured work surface using the palms of your hands, roll each of the balls of dough into a roughly 1/2-inch rope about 30 inches long each. Taking 3 ropes, braid into a long braid. Repeat with the remaining balls of dough, braiding 3 ropes at a time. You will have 4 braids.

Taking one braid at a time, wrap the first braid around the inside edge of the pan so that the ends meet (stretch the braid out if needed). Take another braid and wrap it inside the first braid to fit in the middle. Repeat with the other Paska.

Cover each pan with a clean dish towel and set aside to rise until doubled.

Place the oven rack to the bottom 1/3 of the oven and preheat the oven to 350°F.

In a small bowl, whisk together the egg and water to combine. Using a pastry brush, brush the outside of each loaf with the egg wash.

Once doubled, bake the loaves for 50-60 minutes, until golden brown.

Transfer the loaves to a cooling rack and once cool, store each in large airtight bags for up to 3 days or in the freezer for up to 2 weeks.