Yield: 12 Servings
|2 cups||Lukewarm milk|
|1 cup||Butter; softened|
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.
From "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .