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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