Easter Kulick with Paska
- -----------------------------------BREAD-----------------------------------
- 2 pk Active Dry Yeast
- 1/2 c Warm Water
- 1/2 c Warm Milk
- 1/2 c Sugar
- 1 ts Salt (opt)
- 2 Eggs
- 1/2 c Shortening
- 6 Flour
- 1/2 c Raisins
- 1/4 c Blanched Almonds, chopped
- 1/2 ts Vanilla
----------------------------------FROSTING----------------------------------
1/2 c Powdered Sugar
1 1/2 ts Warm Water
1/2 ts Grated Lemon Peel
1/2 ts Lemon Juice
-----------------------------------PASKA-----------------------------------
1/4 lb Sweet Butter, unsalted
1/2 lb Powdered Sugar
4 Egg Yolks
3 lb Farmer Cheese
1/4 lb Raisins
1/2 lb Nuts, chopped
1 ts Vanilla
1/2 pt Cream
2 c Cherries, chopped
*** Bread ***
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/
cups flour, raisins, almonds and vanilla. Beat until smooth with electric
mixer. Mix in enough flour remaining flour to make dough easy to handle.
Turn out on a lightly floured board and knead adding remaining flour until
smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20
minutes. Divide in half and let rise about 1/ hours until double. Place
each half in a well greased 1-lb coffee can. Let rise to top of cans (about
40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown.
Remove and drizzle with frosting mixture while still warm and serve with
Paska.
*** Frosting ***
Mix all ingredients together.
*** Paska ***
Mix the butter and sugar together until smooth. Add remaining ingredients,
mixing well. Put in a cheese cloth to drain out liquid (about 3 hours),
using a weight. Remove from cloth and refrigerate.
Source: "The Yankee Kitchen" 04-01-93 (#3) [Alberta]
1/2 c Powdered Sugar
1 1/2 ts Warm Water
1/2 ts Grated Lemon Peel
1/2 ts Lemon Juice
-----------------------------------PASKA-----------------------------------
1/4 lb Sweet Butter, unsalted
1/2 lb Powdered Sugar
4 Egg Yolks
3 lb Farmer Cheese
1/4 lb Raisins
1/2 lb Nuts, chopped
1 ts Vanilla
1/2 pt Cream
2 c Cherries, chopped
*** Bread ***
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/
cups flour, raisins, almonds and vanilla. Beat until smooth with electric
mixer. Mix in enough flour remaining flour to make dough easy to handle.
Turn out on a lightly floured board and knead adding remaining flour until
smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20
minutes. Divide in half and let rise about 1/ hours until double. Place
each half in a well greased 1-lb coffee can. Let rise to top of cans (about
40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown.
Remove and drizzle with frosting mixture while still warm and serve with
Paska.
*** Frosting ***
Mix all ingredients together.
*** Paska ***
Mix the butter and sugar together until smooth. Add remaining ingredients,
mixing well. Put in a cheese cloth to drain out liquid (about 3 hours),
using a weight. Remove from cloth and refrigerate.
Source: "The Yankee Kitchen" 04-01-93 (#3) [Alberta]
