Recipe: Ukranian Paska and Ukranian Prune or Nut Potica Roll - Two recipes for Gary (hope one of them is the one you are looking for)

UKRANIAN PASKA

12 eggs
5 lbs. flour
3 pkgs. dry yeast
2 c. sugar
1/2 lb. butter
3/4 c. water
3 c. milk, scalded & cooled
1 tsp. salt
1 to 2 c. raisins

Put 3 packages of dry yeast into cooled milk to dissolve, mix as you would any bread dough. Let rise and then punch down. Let rise again until double in bulk. Put in pans that have been greased and let rise. Bake at 350 degrees for 45 minutes or a little more. Makes 5 big loaves.
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UKRANIAN PRUNE OR NUT POTICA ROLL

2 pkg. dry yeast
4 to 4 1/2 c. flour
2 tbsp. sugar
1 tsp. salt
2 egg yolks, unbeaten
Nut or prune filling
1 c. lukewarm milk or water mixed with 2 tbsp. instant dry milk
1 c. butter
1 egg beaten (to brush tops)

Dissolve yeast in liquid, set aside. Combine dry ingredients in a bowl. Cut in butter until mixture resembles coarse cornmeal.
Make a well in dough, add unbeaten egg yolks and yeast mixture and mix well until dough leaves bowl clean.

Divide dough into 4 portions. Place one portion at a time on a floured cloth, roll out to a 12 x 16 inch rectangle. Spread with filling and roll as for jelly roll. Place dough on a greased cookie sheet. Brush with beaten egg. Let rest 20 minutes.

Bake 20 to 25 minutes in a 350 degree oven until golden brown. Makes 4 rolls; 40 slices or more.


NUT FILLING:

1 pkg. ground walnuts (5 oz. or 2 c.)
2 tbsp. butter, melted
2 egg whites, slightly whipped
1 c. sugar
1/2 c. milk

Mix all ingredients; let stand for awhile to thicken. Spread mixture over dough. Fills 2 rolls.

PRUNE-RAISIN FILLING:

1 pkg. (15 oz.) puffed muskat raisins, seeded
1 jar (12 oz.) prune filling

Mix together raisins and prune filling in saucepan. Place over medium heat and cook for about 5 minutes. Set aside and let cool. Fills 2 rolls.