Dissolve the yeast into the lukewarm milk. The milk shouldn’t be hot. Mix in 1 tablespoon of sugar with 1 cup of flour. Cover and place in a warm place until it starts to bubble and activates. (about 30 minutes)
In a separate bowl, beat eggs until they are fluffy. Add the sugar, melted butter, sour cream and vanilla. Beat until well combined.
Pour in the yeast mixture, and add the remaining flour. Mix with a thick wooden spoon and use a dough hook on a mixer. You can also knead with your hands, but it’s very sticky. You can add more flour, but it will be a denser Paska.
Cover and place in a warm spot until it rises, about 1 ½ - 2 hours.
Punch down the dough, and mix in chocolate chips, cranberries and macadamia nuts.
Grease the cans, silicone cylinder or molds with cooking spray. Fill the baking cylinder about halfway with the dough, but no higher than ⅔’s full. Cover with a towel, place in a warm place until the Paska rises near the top of the cylinder. Takes about 30-60 minutes.
Place into a 350°F/180°C preheated oven on the lower rack. Bake for about 30 minutes, depending on the size of your container.
Allow to cool on a baking rack to room temperature before adding icing.