Pasca on milk margarine and sour cream

For the dough:
- Knead the dough: add half a portion of sugar to the yeast, all the milk and flour so that the consistency of the resulting dough should be like pancakes. Mix everything well and put it in a warm place for two hours so that the dough rises well.
- When the sourdough is suitable, we start the dough. Beat the eggs with the remaining sugar until smooth. Add margarine at room temperature, sour cream, salt and raisins. The raisins must first be washed, dried and sprinkled with flour so that it is evenly distributed over Easter when baking.
- Gradually add flour and knead the dough. The finished dough should easily fall behind the hands. But it is important not to overdo it with flour.
- Put the finished dough in a warm place, and leave it alone for about an hour.Then we grind and lay out the forms (1/3 of the volume of the form).
- Put in a warm place and wait until the dough fits to the edges of the mold.
- Bake cakes at 180 degrees until ready. The average Easter is baked for about 40 minutes. We check the readiness with a wooden stick.
For glaze:
- pour gelatin 2 tbsp.spoonfuls of water and leave to swell.
- pour sugar into a saucepan and add 4 tbsp.spoonfuls of water.
- over low heat, (stirring constantly) cook for 5 minutes (until the sugar dissolves)
- put the swollen gelatin in hot syrup and beat with a mixer until a white foam is obtained (about 3 minutes)
- lubricate the tops of the pasok and decorate (Easter should be all baked because the glaze freezes quickly)