FKN-Systems

Title: Easter Kulick with Paska
Categories: Breads, Cake/cookie, Holiday
Yield: 1 servings

======== BREAD ========
2 pk Active Dry Yeast 1/2 c Shortening
1/2 c Warm Water 6 Flour
1/2 c Warm Milk 1/2 c Raisins
1/2 c Sugar 1/4 c Blanched Almonds, chopped
1 ts Salt (opt) 1/2 ts Vanilla
2 Eggs

======== FROSTING ========
1/2 c Powdered Sugar 1/2 ts Grated Lemon Peel
1 1/2 ts Warm Water 1/2 ts Lemon Juice

======== PASKA ========
1/4 lb Sweet Butter, unsalted 1/2 lb Nuts, chopped
1/2 lb Powdered Sugar 1 ts Vanilla
4 Egg Yolks 1/2 pt Cream
3 lb Farmer Cheese 2 c Cherries, chopped
1/4 lb Raisins

*** 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