Classic Pascha recipe

Step 1

Warm the milk. Dissolve the yeast in the warm milk. Add 500 g of flour, stir well. Put in a warm place and cover with a towel. Wait about 20 minutes to allow the leavening to double in size.

Step 2

Separate the whites from the yolks. Beat the yolks with the sugar and vanilla sugar. Whisk the whites with a pinch of salt into a foam.

Step 3

Add the yolks to the paste and stir. Next add the softened butter, mix, then the whites, mix.

Step 4

Add the remaining flour and knead the dough. The dough should not be tough and stick to your hands. Put the dough back in a warm place. Allow it to rise well (wait 50-60 minutes).

Step 5

Soak the raisins in warm water for 10-15 minutes, drain. Add the raisins to the dough, mix and place in a warm place again to let it rise well.

Step 6

Grease the mold with oil, place the dough 1/3 of the height of the mold. Cover with foil or a towel. Allow the dough to rise again in the mold.

Step 7

Put the mold with the dough in an oven heated to 100 degrees Celsius, bake for 10 minutes.

Step 8

Then raise the temperature to 180 degrees, bake until ready (25-35 minutes).

Step 9

Glaze preparation. Beat the whites with a pinch of salt into a foam. Add sugar, whisk until stable foam. Brush the ready hot cakes with the glaze. If desired, decorate with confectionery sprinkles or candied fruit.