Recipe - Easter Kulick With Paska

BREAD
2 pack Active Dry Yeast
One half cup Warm Water
One half cup Warm Milk
One half cup Sugar
1 teaspoon Salt (opt)
2 Eggs
One half cup Shortening
6 Flour
One half cup Raisins
One fourth cup Blanched Almonds, chopped
One half teaspoon Vanilla

FROSTING
One half cup Powdered Sugar
1 One half teaspoon Warm Water
One half teaspoon Grated Lemon Peel
One half teaspoon Lemon Juice

PASKA
One fourth pound Sweet Butter, unsalted
One half pound Powdered Sugar
4 Egg Yolks
3 pound Farmer Cheese
One fourth pound Raisins
One half pound Nuts, chopped
1 teaspoon Vanilla
One half pt Cream
2 cup Cherries, chopped

*** 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 1lb coffee can. Let rise to top of cans (about
40 minutes). Preheat oven to 375oF. Bake 4045 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" 040193 (#3) [Alberta]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini