Recipe: 3 Paska Recipes (repost)

Hi Lisa,

Here are three recipes from our archives.

Title: Traditional Russian Easter Paska
Posted By: Peggy
Date: April 5th 1998
Board: TKL Cooking Club

Recipe By : Lloyd Malanka Dancers Cookbook

1 c water -- lukewarm
1 tsp sugar
1 pkg dry active yeast
3 c milk -- scalded
5 c flour
6 eggs -- beaten
1/3 c sugar
3/4 c butter
1 tbsp salt
8 1/2 c flour (approx.(
Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10
minutes. Combine the lukewarm milk with the dissolved yeast and 5 cups
flour. Beat until smooth. Cover and let rise in a warm place until light and
bubbly, approx. 45 minutes.
Add beaten eggs, sugar, melted butter and salt. Mix thoroughly. Stir in
enough flour to make a medium soft dough. Knead until smooth and satiny.
Cover and let rise 1 1/2 hours. Punch down and let rise another 45 minutes.
Shape into round loaves. Decorate the loaves with same dough. The central
ornament on paska is usually the cross. Some homemakers decorate paska with
breaded rolls. Be sure to grease pans well.
Set the loaves in a warm place until almost double. Brush with melted
butter. Bake in a 400 degree F. oven for 10 minutes, then reduce the
temperature to 375 degrees F. and continue baking for 30 minutes.
Yield: six small or four to five larger loaves.

Easter Bread (Paska)

1 Cake or pkg. yeast
2 cups Lukewarm milk
9 cups Flour
1 cup Butter -- soft
1 cup Sugar
4 Eggs
1 teaspoon Salt

Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside to rise in warm place. Cream butter; add sugar and eggs and mix well. Add remaining milk. Knead until dough is smooth and elastic. Set aside in warm place until double in bulk. Form into desired shapes. Allow dough to rise in double buld in pans; bake at 350 F for 30 to 35 minutes. Halfway through baking, brush top with beaten egg yolk to which a little milk has been added.
Tip: If you melt 1 stick butter and knead into dough it will keep paska soft.
"Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

Title: Paska (with almonds)
Posted By: Peggy
Date: April 5th 1998
Board: TKL Cooking Club

1 pk Yeast
2 tb Warm water
1 c Warm milk
1/4 c Melted butter
1 1/2 ts Grated lemon rind
1 tb Blanched almonds
1/2 c Sugar
1/8 ts Almond extract
2 Eggs (well beaten)
3 c Sifted flour
1 Egg yolk

Dissolve yeast in warm water and add to lukewarm milk. Add butter,
lemon rind, sugar, and almond extract and mix well. Add flour and
eggs. Knead until smooth and allow to rise until doubled in bulk.
Then knead again. Divide dough into three parts. Roll each portion
into a long strip. Braid three strips into roll. Place on buttered
pan, cover with towel and allow to rise until doubled in bulk again.
Brush with beaten egg yolk. Sprinkle top with thin slivers of almonds
and bake in moderate oven for about 30 minutes.

Happy Baking,

Betsy
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