Main

1. Combine dry yeast with 15 g of the sugar in a large bowl, pour in warm milk and stir; add 100 g of flour and mix with a whisk to make the starter.
2. Place the bowl in a warm spot and let the starter rest about 30 minutes until bubbly and risen.
3. While starter rises, beat the egg yolks with sugar and some butter until frothy.
4. Add sour cream and melted butter to the yolk mixture and mix.
5. Sift in about 250 g of the flour into this mixture and whisk for another minute.
6. Gradually incorporate the risen starter (opara) into the batter, mixing well.
7. Add the remaining flour little by little and knead into a smooth dough; fold in raisins and candied peel.
8. Place the dough in greased, preferably identical-sized molds, let rise until doubled.
9. Bake in a preheated oven at 180°C for 35–40 minutes; do not open the oven while baking.
10. Allow baked paski to cool slightly in molds, then unmold and finish cooling before serving.