Easter Kulick With Paska Recipe




Easter Kulick With Paska Ingredients


BREAD

2 package active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/2 cup sugar
1 tsp salt (opt)
2 eggs
1/2 cup shortening
6 flour
1/2 cup raisins
1/4 cup blanched almonds, chopped
1/2 tsp vanilla

FROSTING

1/2 cup powdered sugar
1 1/2 tsp warm water
1/2 tsp grated lemon peel
1/2 tsp 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 tsp vanilla
1/2 pt cream
2 cup cherries, chopped

A Recipe for
Easter Kulick With Paska

 

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Easter Kulick With Paska

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Easter Kulick With Paska 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 (No3) [Alberta]

Serves: 1

 

 

 

 

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