Servings: 3 large paska breads 2 cups + 2 Tbsp warm milk, I used whole milk 6 large eggs, room temp 1 Tbsp active dry yeast 2 cups sugar 2 sticks unsalted butter, (1/2 lb or 226 gr), melted (if using salted butter, omit salt) 1/2 tsp salt 1/2 cup sour cream 1 tsp vanilla extract 9 cups all-purpose Canadian flour, divided 1 to 1 1/2 cups raisins, white or brown For the Topping: 2 cups powdered Sugar 3 Tbsp Lemon Juice
In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper. Once the Breads are at room temperature and wrappers are off, get your frosting ready.
In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.