Authentic Paska Recipe Ukraine, Europe

In half a cup of warm milk, dissolve yeast and half a cup of sugar, then let the mixture sit for 10 minutes so that the yeast can activate.

In a small bowl soak raisins in rum. Meanwhile, in a large bowl, mix one cup of flour and one cup of milk with the yeast mixture, then place the bowl in a warm place for 30 minutes.

Drain the raisins and reserve the rum, then separate the yolks from the egg whites. Whisk yolks with sugar until pale and frothy, then add the vanilla and the rum. Next, whisk egg whites with a pinch of salt until foamy.

Combine the yolks with the yeast mixture, then fold the egg whites in batches, taking care you do not overbeat the mixture and lose all of the captured air.

Sift the flour directly into the bowl, then knead, just so it comes together. Transfer the dough to a working surface and knead for ten more minutes. Ideally, the dough should not stick to your hands, so if necessary, add more flour.

Once you have a smooth dough, add butter gradually, working it into the dough after each addition.

Roll the dough until it’s an inch thick, then sprinkle it with raisins and dried fruit. Now, knead thoroughly to make sure the raisins and the dried fruit are equally distributed.

Fill the baking molds halfway up with the dough, then cover them with a wet towel. Set the oven to preheat to 180°C/350°F. Store the molds in a warm place for about an hour, or until the dough raises so much it almost fills out the entire mold.

Bake in the oven for 45-60 minutes, or until a wooden skewer inserted in the center comes out clean. Once out of the oven, let the baked kulich breads rest for five minutes, then unmold.

For the icing, whisk the egg white with powdered sugar and lemon juice. You should have a thick, yet spreadable mass, so if necessary, add more lemon juice to thin it out, or powdered sugar to thicken it. Spread the cooled bread with the icing, then top with sprinkles or slivered almonds, if desired.