Daria Tsvek's paska is a real recipe.

Ukrainians are strong not only in spirit, but also due to their respectful attitude towards their traditions. Even in the darkest times of history — when the celebration of Easter was banned — they were preserved in family recipes.

This is exactly what "Yeast babka with raisins" is from Daria Tsvek's book "To the festive table", published back in 1973. Officially - just yeast babka, but every housewife knew that it was actually - Easter cake, which was baked for a festive basket

In our school, we not only teach - we pass on values. That is why today, on the day when thousands of Ukrainian women prepare their Easter cakes for Easter, we want to share with you this authentic recipe that has preserved the warmth of generations.

May there always be light in your homes, and hearts - warmed by love and tradition

We publish the original text of the recipe from the book (see photo)

Dough

1 kg flour
1 cup milk
1/2 cup cream
8 egg yolks
2 egg whites
250 g margarine
300 g sugar
100 g raisins
100 g fresh yeast
Vanillin (or vanilla extract)

Icing

100 g powdered sugar
1 egg white
A few drops of rum essence or lemon juice

For decoration

Colored confectionery poppy seeds (or sprinkles)

Preparation

• Dissolve the yeast with a tablespoon of flour and a tablespoon of sugar in 1/2 cup of warm milk.
  Bring the remaining milk to a boil, pour it over 300 g of flour, and mix well until there are no lumps.
• Beat the yolks with sugar and vanilla until pale and fluffy. Add the yeast mixture to the cooled scalded flour, then add the beaten yolks, warmed cream, and the rest of the flour. Knead the dough well.
• Pour in the melted margarine and knead until fully absorbed. Add the cleaned and washed raisins and mix gently. Cover the dough and leave it in a warm place to rise.
• Grease your baking molds and line them with oiled baking paper.
• When the dough has risen, knead it lightly again and place it into the molds, filling them 2/3 full. Once it rises again, brush the tops with egg white and bake for 30–40 minutes.
• Let the cakes cool slightly before removing them from the molds. Pour the icing on top and decorate with colored poppy seeds or sprinkles.
• To make the icing, beat the powdered sugar with the egg white until fluffy and smooth. Add a few drops of rum essence or lemon juice to taste.

Wishing you beautifully risen, soft Easter breads! We’re sure this recipe will work like a charm — it's been tested by both time and experience 👩‍🍳

P.S.: Take a look at the book’s contents (photo below) — it seems that “menus for May 1st and October holidays” made the publication of such a cookbook possible during Soviet times...

Traditions are not only about the past…they are about the memory of contemporaries, their identity, and the depth that we pass on to future generations.

That is why at PIPL Lyceum we instill in our students respect for their roots — for culture, language, history, and traditions. This is part of our mission: to educate a new Ukrainian intellectual elite — free, educated, and conscious.

If this approach is close to you, we will be glad to see you in the PIPL family.

We invite you to an individual tour of the lyceum