Saturday, April 3, 2010
Easter means paska for my extended family. Paska is a soft and eggy sweet bread similar to brioche. Traditionally it is baked in the round topped with icing and colorful nonpareils (my sister in law does it this way) but we like it spread with a bit of butter and sprinkled with sugar.
Makes 4 to 5 loaves depending on size
2 packages dry yeast
1 cup lukewarm water
sprinkling of sugar
Dissolve yeast and sugar in water, let sit at least 10 minutes for yeast to develop.
2 cups milk
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon salt
6-8 eggs (depending on size), beaten well
1 tablespoon vanilla extract
6-8 cups flour
Scald milk, add butter and cool to lukewarm. Add sugar to eggs, beat thoroughly and add to warm milk. Add yeast mixture as well as vanilla extract and salt. Add enough flour to make a smooth dough, knead well.
Place dough in a lightly greased bowl, cover and let rise in a warm place until doubled (about 2 hours). When dough is light, shape as desired (braid or place in coffee can or honey pot as traditionally done). Let rise again until light (about 1 1/2 to 1 3/4 hours).
Bake at 350 for about 20 minutes. We spread slices with butter and a light sprinkling of sugar.