1 Dough: Stir the yeast in a bowl with a teaspoon of sugar until it liquefies. Pour a glass of milk and add 2 tablespoons of flour, stirring gently. Cover with a clean towel and let rise for 30 minutes.

2 Sieve the flour and put it in a large, warm bowl. Heat the oil, as much as the backhand can withstand. After 30 minutes have passed  pour the leaven over the flour, the remaining milk, the sugar, the yolks, the salt dust.

3 Start kneading the dough just like for a sponge cake. The dough will be soft and sticky. Pour slowly the oil, little by little, on the edge, trying to incorporate it. Knead at least half an hour, until the dough is sticky, but comes off the hands and off the edges of the bowl and begins to make bubbles. Cover with a towel and leave in a warm place at least 30 minutes. 

4 Filling: Stir all ingredients in a bowl. Heat the oven to 175 degrees. Lightly butter a form of bread or cake.

5 Take a piece of dough and stretch it to the bottom of the cake form. From a smaller piece of dough make three cords. Coil two of them, weave them, forming a plaid, which you put round the cooking form. With a spoon, pour the filling made from ingredients given above. Over the filling make a cross out of the third string. Coat well with an egg yolk broken in a few tablespoons of milk.

6 Bake the pasca in the oven for 50-55 minutes, or, in other words, until it is well baked. Do the toothpick test for safety. After it was baked, remove it from the form and leave it to cool. Cut triangles and serve.