Paska

Method

Warm the milk to blood temperature and dissolve the yeast with a pinch of sugar, then leave for ten minutes until foamy. In a large bowl, whisk together the eggs, egg yolks, and caster sugar until pale and fluffy. Combine the flour, salt, and cardamom, then create a well in the centre and pour in the yeast mixture and egg mixture. Gradually incorporate the flour, then knead in the softened butter gradually until you have a glossy, elastic dough. Fold through the raisins, candied peel, and almonds, then cover and prove in a warm place for two hours until doubled in size. Shape into a large round loaf, place in a greased and floured round tin, then cover and prove for a further 90 minutes. Bake at 190°C for 40-45 minutes until golden brown and a skewer comes out clean. Cool on a wire rack, then brush with icing sugar mixed with water to create a glaze.