Ukrainian Paposhnyk (Choux Pastry Easter Bread)

Choux base: Bring 200 ml of milk to a boil, remove from heat, and while stirring constantly, pour in 100 g of flour in a thin stream. Quickly beat until smooth and lump-free, cover with plastic wrap, and let cool to lukewarm (36–38°C), 20–25 minutes.

Sponge: Dissolve the yeast in the remaining warm milk (50 ml) with 1 tsp sugar and set aside for 10 minutes until foamy. Pour the yeast mixture and sour cream into the cooled choux base, mix thoroughly, cover with a towel, and place in a warm, draft-free spot for 45–60 minutes, until the mixture rises and becomes covered with bubbles.

Beat 8 egg yolks with the remaining sugar, vanilla, and lemon zest until pale and fluffy; set aside 1 yolk in the refrigerator — it will be used to brush the top before baking.

Combine the sponge with the yolk mixture, add the brandy and salt, gradually add the remaining flour (500 g), and knead for 15 minutes. Add 150 g of softened butter in small pieces and knead for another 10 minutes until the dough is smooth and elastic, easily pulling away from your hands and the sides of the bowl.

Toss the raisins in flour and knead them into the dough. Shape the dough into a ball, place it in a butter-greased bowl, cover with plastic wrap, and let rise in a warm place for 2 hours, punching it down once halfway through, until it doubles in volume.

Generously grease tall baking pans with the remaining butter (30 g), and fill them with the dough to a third of their height. Cover and let rise until the dough reaches two-thirds of the pan's height, 60–90 minutes.

Brush the top with the reserved beaten egg yolk and bake in a preheated 180°C oven for 40–50 minutes, until golden brown and a wooden skewer comes out dry. Carefully remove the finished paposhnyk from the pan and let cool horizontally on a wire rack, turning it occasionally so it doesn't collapse.