‘Favourite’ Paska Recipe

1 kg flour (plus extra flour for dusting raisins), 1 cup milk, 7 eggs, 125 g butter, 150 g sour cream, 350-400 g sugar, 50 g fresh yeast, 1/4-1/2 cup raisins, 1 teaspoon salt, 1/2 teaspoon vanilla extract, 1–2 egg yolks for brushing.


Dissolve the yeast in 1/2 cup of lukewarm water. Combine with 2 tablespoons of sugar and 3 tablespoons of sifted flour. Leave for 30 minutes in a warm place to rise. Separate the egg whites from the yolks and place in 2 separate bowls. Add the sugar to the egg yolks and beat until the mixture is smooth and pale yellow. Beat the egg whites until stiff. Make a well in the centre of remaining flour and add the salt, vanilla, yeast mixture, egg yolk mixture, lukewarm melted butter, warm milk, sour cream and egg whites. Mix well and knead the dough. Dust the raisins with flour and combine with the dough. Leave it in a warm place for about 2–3 hours to rise. Place the dough into greased and floured moulds, filling to half their height. Let the dough rise to about 3/4 the height of the moulds. Brush with an egg yolk. Bake in a preheated oven at 170–180°C for about 45–60 minutes.