| Easter Kulick with Paska
Bread
2 packages of Active Dry Yeast
1/2 cup of Warm Water
1/2 cup of Warm Milk
1/2 cup of sugar
1 teaspoon of salt (opt)
2 Eggs
1/2 cup of shortening
6 cups of flour
1/2 cup of raisins
1/4 cup of blanched Almonds, chopped
1/2 teaspoon of vanilla |
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Frosting
1/2 cup of powdered sugar
1 1/2 teaspoons of warm water
1/2 teaspoon of grated Lemon Peel
1/2 teaspoon of Lemon Juice
Paska
1/4 pound of Sweet Butter, unsalted
1/2 pound of Powdered Sugar
4 Egg Yolks
3 pounds of Farmer Cheese
1/4 pound of raisins
1/2 pound of nuts, chopped
1 teaspoon of vanilla
1/2 pint of cream
2 cups of 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 elastic, 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] From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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