INGREDIENTS:
Opara:
yeast - fresh / dry (100g / 50g);
sugar - Art. spoon;
flour - Art. spoon;
milk - a glass.
Dough:
milk - 600 ml;
sugar - 500 g;
vanillin and a pinch of salt;
zest of 2 lemons and 2 oranges;
yolks - 10 pcs.;
flour - 1.5 kg;
butter - 200 g;
sour cream - 150 g;
raisins black and white - 250 g;
cognac - 100 g.
Glaze:
gelatin - 1 package;
water - 6 tbsp. spoons;
sugar - a glass;
lemon - a teaspoon;
vanilla - a couple of drops.

Cooking method:
A couple of hours before cooking, soak the raisins in warm water with cognac (1/1). Peel the zest from oranges and lemons. It's also best to do it ahead of time.
Opara: add yeast to the heated milk and knead it with your hands until completely dissolved so that no lumps remain. Put the bowl of dough in a warm place for 10-20 minutes.
Dough: put milk on the stove, add sugar, vanillin and salt to it. Stir until sugar dissolves. Beat the yolks, add melted butter, zest, sour cream, milk with sugar to them.
Add the sifted flour to the dough and add the liquid ingredients. Remove the raisins from the water, pat dry with paper towels, sprinkle with flour and add to the dough. First, knead with a food processor, and then knead the dough with your hand, about 10 minutes. It doesn't matter if the dough sticks to your hands or not. Cookies will still work. The main thing is not to overdo it, you don’t need the dough to turn out to be knocked down, on the contrary, it should be airy. Therefore, the weight, even of a large Easter cake, will be small.
After kneading the dough, sprinkle it with flour on top, cover with a towel and leave to rise. After 15-20 minutes the dough rises. Get the molds for baking Easter cakes, grease with butter and put the dough in them, but only half of the mold, not to the top, otherwise the Easter cakes will “run away”. Dust again with flour and leave to rise. After about 15 minutes, put the cakes in a preheated oven to 180 degrees for 45 minutes.
Glaze: pour gelatin with 2 tablespoons of water. Pour sugar into a ladle, add 4 tablespoons of water and put on fire until it is completely dissolved. Remove from heat, add gelatin, dissolve gelatin. Beat with a mixer until white stripes that will leave the blades on the mass. Add lemon and vanilla. Lubricate our warm Easter cakes and decorate to your taste.