Pasca Transcarpathian

To cook transcarpathian pasca, bring the milk to a boil. Pour hot milk into the sifted flour (300 g) and stir. Dilute the yeast in a small amount of warm milk. Divorced roads connect with the cooled mass of milk and flour, cover and put in heat for 1 hour.

In a separate bowl, combine sugar, vanilla sugar, egg yolks and beat slightly. Beat egg whites with salt separately. Add a mass of egg yolks to the coming dough, mix and, without stopping interfering, gradually pour the sifted flour. Flour does not need to be poured all at once, about half of the rest will go to this batch. After injecting whipped egg whites and knead until the dough is left behind by hand.

Cover the kneaded dough and put into heat again for an hour. As long as the dough comes up, nuts, almonds are better, but walnuts will go well, crushed in a mortar. It is not necessary to grind nuts into dust, if almonds are used, then it is better to chop it with a knife, wash the raisins. Melt the butter and cool it down so that it is not too hot.

Add melted and chilled butter to the dough that has come up, while the dough will begin to change its properties, but you should not be scared. When the butter is well combined with the dough, add the almonds, raisins and gradually mixing, add the remaining flour. Put the finished dough into prepared forms, the dough should take a little lower than half the form, let the dough come up, and then put in the oven preheated to 180°C (355°F). Bake transcarpathian pasca is necessary for 40-60 minutes, depending on the size of the form. Remove the cooked pasca from the mold, sprinkle with powdered sugar and let cool.