125 ml (½ cup)milk40 ml (2 tbsp)vegetable oil30 ml (1½ tbsp)honey675 gm (4½ cups)plain flour1 tbspdry yeast9egg yolks220 gm (1 cup)raw caster sugar½ tspfinely grated nutmeg¼ tspground cardamom1 tspvanilla extract40 mleach of Cointreau and brandy1orange, finely grated rind and juice only1vanilla bean, scraped seeds only180 gmunsalted butter, melted and cooled to room temperature75 gm (½ cup)raisins75 gm (½ cup)finely chopped almonds1eggwhite
Place milk in a saucepan and bring to the boil over medium heat. Add vegetable oil and honey and stir to dissolve. Gradually stir in ½ cup flour, stirring until smooth, then remove from heat and cool to lukewarm.
Combine yeast and 1/3 cup lukewarm water in a large bowl and stir to dissolve. Stand for 10 minutes or until foamy. Add milk mixture and stir to combine. Cover with a clean tea towel and set aside in a warm place until mixture has doubled in size (about 1 hour).
In a separate bowl, whisk egg yolks and sugar until pale and thick, add spices, vanilla extract, Cointreau, brandy, orange rind and juice, vanilla seeds, butter, raisins and almonds and stir to combine.
In a separate, clean bowl, whisk eggwhite until soft peaks form and fold through egg yolk mixture, then add yeast mixture and stir in remaining flour until well combined. Transfer mixture to a well-oiled bowl and cover with plastic wrap. Set aside in a warm place until doubled in size (about 1 hour).
Preheat oven to 180C. Grease a 28cm loaf pan with butter. Place dough into pan and press down. Cover and stand until risen slightly (about 1 hour). Bake until golden brown and an inserted skewer withdraws clean (about 1 hour), turn out onto a wire rack to cool. Serve sliced, spread with pashka.