Paska or Babka recipe

[LindA_Buchanan]

Does anyone have a good Babka or Paska recipe that can be adapted to the bread machine. Would love to have one for Easter.
Had one and can't find it at this time. I guess that speaks of my organizational skills,but thats another story.
Thank you in advance.

[grandma]

Unfortunatelly, I havent' any to the bread machine. But I make one very easy to the normal oven. (je je, at this moment I remember that it is a time to take out the cake!) If you want this recipe, I will post it.

[LindA_Buchanan]

Grandma thank you and I would like to try your recipe.
I will look for it.

[LindA_Buchanan]

Grandma thank you. I would like to try your recipe.
I will look for it.

[grandma]

For the "first" dough:
150 gr of flour
40 gr of yeast
65 - 100 gr of milk
Melt yeast with a warm (37C) milk. Pour flour and work the dough. Put it in the warm place (36C) (I cover it with rag).
Leave it for 20 minutes, it must duble it's size.
For the dough:
350 gt of flour
3 eggs
1 spoon of run
skin of 1 lemon (greated)
a pinch of salt
90 gr of sugar and 10 gr of sugar with vainillin
10 gr of butter

Melt the first dough with slightly battered eggs, pour ron, the lemon skin, salt, sugar and butter (thawed and warm), melt all and add the rest of flour. Also you can add the orange blossom's water (a coffee spoon). Work the dought 15 min., by hand or with machine. When the dought aren't sticky, put it in the form (grased and flouered) and leave 15 min. The form must be bigger than dought you have, it double it's cize! Then put decoration (suggar, cherries, slissed lemon skin, a cross, made with a little quantity of dough), rub with egg, and put it in oven, 180 C, more or less 30 minutes. Prove with a wooden stick if it is ready.

The flour must be "strong". There are a lot of kinds of wheat, and ask the bread wheat flour!

When I came to Spain, I do sometimes Babkas, and Strudel with poppy seeds, but 1 year I cannot do nothing acceptable. Then my father in law asked me why I taked every time the normal flour, and not the flour to make bread! In Ukraine you buy only a "strong" flour. Ask it in your backery. Now I do Babkas, "Strudels", etc. It isn't "Strudel" really, but in Lviv this cacke with apples is known as "Strudel".

What about a real Strudel? Who know an easy and good recipe?