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Easter Kulick with Paska


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Bread Frosting

Ingredients:

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

Directions:

*** 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]
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini