2 c. milk, scalded & cooled
10 c. flour
2 pkg. yeast
1/4 c. lukewarm water
5 egg yolks
2 egg whites
1/4 c. melted butter
1 1/2 c. sugar
1/2 tsp. salt
1 tbsp. vanilla
Almonds, raisins, cherries
Fine bread crumbs

In a bowl, beat milk with two cups flour. Crumble yeast into water. When yeast bubbles, add to milk. Cover and let rise (first rising).

Beat yolks until lemon colored; add stiffly beaten whites. Fold into first mixture. Add melted butter, sugar and salt and mix smoothly. Fold in seasonings and fruits. Let rise until double (second rising). Cut down and add 3/4 cup flour and let rise (third rising). When doubled add remaining flour. Knead on floured board.

Grease molds well (coffee cans are excellent). Sprinkle with bread crumbs. Fill molds 1/3 full. (You will need three cans.) When dough reaches top (fourth rising), bake at 375 degrees for 60 minutes. Remove and cool in cans. Cover with a pink or white glaze. Serve with Russian Easter Cheese Paskha.