Yield: 3 servings
|1½ tablespoon||Yeast (not instant)|
|Combine until yeast is dissolved, 10 minutes.|
|6 eaches||Eggs, beaten|
|½ cup||White sugar|
|½ cup||Butter (not margarine)|
|½ cup||Oil (any good vegetable oil)|
|3 cups||Lukewarm water 11 cups Flour|
FROM: JERRY TRETIAK
Combine the softened yeast with beaten eggs, add sugar , butter, oil, salt and water. Mix in the flour and mix until smooth and elastic.
The dough should be just a little stiffer than for regular bread.
Cover, let rise in a warm place until double in bulk. Punch down and let rise again. Take dough, make a round base 1" thick and cover the bottom of a round 9" greased pan. Take 2 equal-sized pieces of dough (now this is the hard part), roll each into 36" lengths about 1 - 1-½" in diameter. Place side by side and starting from centre, entwine each about the other, do the other half in the same manner, place the entwined length on the base in a circle along the edge.
Roll 4 equal size pieces of dough each to 10" length (same diameter), entwine 2 length on the base to cross each other at the centre, curl each end. Let rise to almost double in bulk. Be careful not to let the Paska rise too long as the ornaments will lose their definition. Brusk lightly with beaten egg. Bake in 325 degree oven for 15 minutes, then bake 45 minutes at 350 degrees. Makes 3 or 4 Paskas. If you have never seen a Paska before, it may be hard to understand the ornamentation part of this recipe. I do not really expect anyone to try making it, I just posted it more for information.
Submitted By PAT STOCKETT On 03-10-95