PASHKA (EASTER BREAD)

Kathleen Riemer

By
@darkinsanity

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Ingredients

2 cakes yeast
2 cups scalded milk
4 eggs, beaten
1 cup sugar
1 teaspoon salt
½ cup melted butter
1 cup white raisins
8 cups flour

Directions Step-By-Step

1
DISSOLVE YEAST IN MILK, WHICH HAS BEEN SCALDED, BUT COOLED TO LUKEWARM. ADD 3 CUPS FLOUR AND ½ CUP SUGAR. MIX AND LET RISE UNTIL DOUBLE IN BULK AND BUBBLY (ABOUT 2 HOURS) . AFTER FIRST RISING, ADD EGGS, SUGAR, BUTTER, RAISINS AND ENOUGH FLOUR TOMAKE A LIGHT DOUGH. KNEAD WELL, ALL TO RISE. COVERED IN WARM PLACE UNTIL DOUBLE IN BULK. TURN OUT ON FLOURED BOARD AND KNEAD AGAIN USING MORE FLOUR IF NECESSARY TO MAKE A MEDIUM DOUGH. SHAPE INTO TWO ROUND LOAVES, AND PUT INTO TWO GREASED PANS AND LET RISE AGAIN UNTIL DOUBLED IN BULK. DECORATE AS DESIRED AND BRUSH TOP WITH BEATEN EGG. BAKE AT 350 DEGREES FOR 45 MINUTES.

About this Recipe

Course/Dish: Sweet Breads