Nonna K.

2 pounds fresh farmer cheese, room temperature 6 egg yolks, room temperature 1 1/2 cups sugar 3 sticks unsalted butter, room temperature 1/4 teaspoon grated fresh nutmeg Zest of 1 orange 1/3 cup finely chopped candied citron or lemon peel 1 cup heavy cream 1 tablespoon pure vanilla extract Assorted dried fruits, for decorating (optional) Press cheese through a medium strainer set over a bowl. Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla. Line a 5 1/2-by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight. Rem...

  2 cups + 2 Tbsp warm whole milk \ 6 eggs, room temp 1 Tbsp active dry yeast 2 cups sugar 2 sticks unsalted butter, (1/2 lb or 226 grams), melted (if using salted butter, omit the salt) 1/2 tsp salt 1/2 cup sour cream 1 tsp   vanilla 9 cups all-purpose flour, divided ** ( measured correctly ) 1 to 1 1/2 cups raisins (white or brown) For the Topping: 2 cups powdered Sugar 3 Tbsp Lemon Juice 1. In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours. 2. Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but won’t stick to your fingers). I find it’s easiest to stir in the flour with a stiff sil...