We all have our favorites and so we repeat them over and over, because our families love them. I'm sure by now, you've all tried Lovella's Paska Recipe, which is the recipe that united us women together. Thank-you Lovella for a wonderful tutorial.
But today, I will share with you our family's tried and true version, the one that my kids keep asking me me to bake, the one in the big pan that feeds the whole family.
What's most important is, that this keeps bringing traditions and families together.
I highly recommend that you check out Ellen's Paska Spread. I will be making this spread this year. When I tasted it, I realized that my grandmother had made it many years ago...but I could still savor the taste.
Remember, it's only Thursday, it' never to late to make Paska...Keep practicing.
- 1 cup milk (1/2 cup cream and 1/2 cup milk)
- 1/2 cup melted butter
- 1 cup water
- 3 Tbsp. yeast
- 1/4 tsp. salt
- 8 - 10 whole eggs
- 1 1/2 cups sugar
- 2 Tbsp. lemon zest
- 10 cups flour.
- Heat milk just to a scalding level, then add butter which will melt in the milk.
- Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
- In mixing bowl blend half of the flour with fast rising yeast, and add salt.
- Add liquids and blend for 5 minutes on lowest setting.
- Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
- Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
- Dough texture should remain soft.
- Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
- Meanwhile prepare your baking pans with cooking oil or parchment paper.
- Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
- Bake at 325 degrees. Buns need 20 minutes, while loaves need about 30-35 minutes. Check regularly that the bread does not get to brown on top.
- Ice with your favorite spread.
Here's my favorite Icing ~ And I love this one because you can make it ahead of time and keep it in the fridge up to three months. It's also excellent for cinnamon buns.
- 2 tablespoons cold water
- 41/2 tablespoons white sugar
- 2/3 cups shortening
- 1 egg
- 21/2 cup icing sugar
- 1 teaspoon vanilla
Most of our family will slice the Paska and spread it on like butter. So take the extra spread along with you. And you must always add many colorful sprinkles.
Meanwhile, let's not loose the real message of Easter in Paska making, but rather focus on who Jesus is; the Crucifixion and the Resurrection.
Editorial announcement from Lovella .. .
Thank you for all the wonderful encouraging comments on yesterday's post. Each comment brought us smiles and oh how we wished we could give away dozens of books.
The winner is Sharina. . .and here is her comment. . Please email me with your address and we'll have a book sent out from the warehouse. . .lickety split.
So excited that your book is here! I would love a copy! This blog has been wonderful for this newlywed couple! A friend sent me the link as part of a wedding gift, and it has filled our table (and tummies!) many a time this past year! The best part was attempting a cabbage roll recipe and actually succeeding! I then told my husband that I had conquered the world. :D Thank you for inspiring us with yummy looking food and step-by-step, fail-proof directions!