Traditional Ukrainian Sweet Cheese Paska with Candied Fruits

In a small bowl, combine the warm milk, 1 teaspoon sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.

In a large bowl, whisk together 3 cups of flour and salt. In another bowl, whisk the remaining 1/2 cup granulated sugar, 2 large eggs, and melted butter. Add the yeast mixture to the egg mixture, then pour into the dry ingredients. Mix until a shaggy dough forms. Gradually add the remaining 1 cup of flour, kneading until a soft, elastic dough forms, about 8-10 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours, or until doubled in size.

While the dough rises, prepare the filling: In a medium bowl, combine the farmer's cheese, candied mixed fruit, golden raisins, and vanilla extract. Mix well until evenly combined.

Once the dough has risen, gently punch it down. On a lightly floured surface, divide the dough into two equal portions. Roll each portion into a rectangle, approximately 12x8 inches. Spread half of the cheese filling evenly over each dough rectangle, leaving a small border around the edges.

Carefully roll up each dough rectangle from the long side, creating two logs. Pinch the seams to seal. Gently twist the two logs together to form a braid. Place the braided dough into a greased 9-inch round springform pan or a large Paska mold. Cover loosely with plastic wrap and let rise again for 45-60 minutes, or until visibly puffy.

Preheat oven to 350°F (175°C). In a small bowl, whisk the egg yolk with 1 teaspoon of water to create an egg wash. Gently brush the top of the risen Paska with the egg wash.

Bake for 45-55 minutes at 350°F (175°C), or until golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with aluminum foil. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.