Easter Kulick with Paska
:)
Yield
48 servingsPrep
20Cook
6 1/6 hrsReady
6½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread | |||
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| ½ | cup |
milk
warm |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
optional |
|
| 2 | large |
eggs
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 6 | cups |
all-purpose flour
|
|
| ½ | cup |
raisins, seedless
|
|
| ¼ | cup |
almonds
chopped, blanched |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| Frosting | |||
| ½ | cup |
powdered sugar
|
|
| 1 ½ | teaspoons |
water
warm |
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
lemon juice
|
|
| Paska | |||
| ¼ | pound |
butter, unsalted
unsalted |
|
| ½ | pound |
powdered sugar
|
|
| 4 | each |
egg yolks
|
*
|
| 3 | pounds |
cheese
farmer |
|
| ¼ | pound |
raisins, seedless
|
|
| ½ | pound |
nuts
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | pint |
cream
|
*
|
| 2 | cups |
cherries
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread | |||
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 118 | ml |
milk
warm |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
optional |
|
| 2 | large |
eggs
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 1.4 | l |
all-purpose flour
|
|
| 118 | ml |
raisins, seedless
|
|
| 59 | ml |
almonds
chopped, blanched |
*
|
| 2.5 | ml |
vanilla extract
|
|
| Frosting | |||
| 118 | ml |
powdered sugar
|
|
| 7.5 | ml |
water
warm |
|
| 2.5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
lemon juice
|
|
| Paska | |||
| 113.4 | g |
butter, unsalted
unsalted |
|
| 226.8 | g |
powdered sugar
|
|
| 4 | each |
egg yolks
|
*
|
| 1.4 | kg |
cheese
farmer |
|
| 113.4 | g |
raisins, seedless
|
|
| 226.8 | g |
nuts
chopped |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
cream
|
*
|
| 473 | ml |
cherries
chopped |
*
|
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 375℉ (190℃). Bake 40 to 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.
