Easter paska

Easter paska
No votes yet

Easter paska ingredients

  • 2 pk yeast
  • 1 qt Milk
  • 1 c Sugar
  • 1 1⁄2 T Salt
  • 4 Eggs
  • 1⁄4 lb butter
  • 1⁄4 lb Vegetable shortening
  • 3 1⁄2 lb Flour(1 c for flouring board
  • 1 c White raisins

Cooking Easter paska

1. Dissolve sugar in milk and heat until lukewarm.
2. Crumble yeast into milk and let stand.
3. Sifti flour and salt into large pot or bowl.
4. Put in eggs, melted vegetable shortening and butter.
5. Add milk.
6. Work until all dough is in one bulk, loose from hands and from sides of pot or bowl.
7. Cover with pot cover or a damp cloth and set in a warm place to rise.
8. It should be double in amount in about 2 or 2 ½ hours.
9. Take three large balls of dough, the size of large grapefruits, form into 10" strips 3" in diameter and braid.
10. Paska is always baked in a round pan, 6" high.
11. The temperature should be 400 °F for the first 10 min. and then lowered to 375 °F for the next 40 to 50 minutes.
12. When the paska is taken from the oven, spread with melted butter.
13. This will make 4 paskas.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.