Easter kulick with paska
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | packs | Active Dry Yeast |
½ | cup | Warm Water |
½ | cup | Warm Milk |
½ | cup | Sugar |
1 | teaspoon | Salt (opt) |
2 | Eggs | |
½ | cup | Powdered Sugar |
1½ | teaspoon | Warm Water |
¼ | pounds | Sweet Butter, unsalted |
½ | pounds | Powdered Sugar |
4 | Egg Yolks | |
3 | pounds | Farmer Cheese |
¼ | pounds | Raisins |
½ | cup | Shortening |
6 | Flour | |
½ | cup | Raisins |
¼ | cup | Blanched Almonds, chopped |
½ | teaspoon | Vanilla |
½ | teaspoon | Grated Lemon Peel |
½ | teaspoon | Lemon Juice |
½ | pounds | Nuts, chopped |
1 | teaspoon | Vanilla |
½ | pint | Cream |
2 | cups | Cherries, chopped |
Directions
BREAD
FROSTING
PASKA
*** 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] Submitted By BARRY WEINSTEIN On 03-28-95
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