recipe for paska

[helga]

i love paska but i dont have an easy recipe and i was wondering if anyone could post one or give a link where one could be.

[NZman]

From the NZbird - No Idea where she got it from but it must be a north American - cups!!! - degrees F!!!

Love the NZman


Ukrainian Easter Paska

Makes 3 or 4 Paska

1/2 cup warm water
1 1/2 tablespoons yeast
1 teaspoon sugar

Combine until yeast is dissolved, 10 minutes.

6 eggs, beaten
1/2 cup white sugar
1/2 cup butter
1/2 cup oil
1 teaspoon salt
3 cups scalded milk (cool to lukewarm)
10-11 cups flour

Combine the softened yeast with beaten eggs, add sugar, butter, oil, salt, and milk.
Mix in the flour and knead until smooth and elastic. Cover, let rise in a warm place until double in bulk.

Punch down and let rise again.

Take dough, make a round base 1 inch thick, and cover the bottom of a round 9 inch greased pan.

Take 2 equal-sized pieces of dough, roll each to 36 inches in length.
Place side by side and starting from center, entwine each other, do the other half in the same manner. Place the entwined length on the base, in a circle along the edge of the pan.

Roll 4 equal pieces of dough each to 10 inches lengths, entwine 2 lengths on the base to cross each other at the center, 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. Brush lightly with beaten egg.

Bake 400 degrees F for 15 minutes then lower temperature to 350 degrees and bake 45 minutes or until done. If Paska gets too brown cover with foil.
Remove the loaves from the pans and allow them to cool.

And wash down with some good grog - That's my addition to the recipe

[cookingondvd]

http://www.cookingondvd.com/cooking/paska_rec.html

[sharleenreyna]

Ingredients

* 2 (.25 ounce) packages active dry yeast
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1/2 cup white sugar
* 3 cups warm milk
* 4 cups all-purpose flour
* 6 eggs, beaten
* 1/2 cup white sugar
* 1 cup margarine, softened
* 1/4 teaspoon salt
* 1/4 teaspoon lemon zest
* 12 cups all-purpose flour
* 1 egg
* 1 tablespoon water
* 2 tablespoons butter, melted

Directions

1. Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
2. In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
3. Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
4. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
5. Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
6. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.