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547118 Russian Easter Bread

Ingredients & Directions

2 pk Yeast 1 c Scalded milk
1/3 c Lukewarm water 1/4 ts Salt
2 ts Sugar 1 tb Orange rind, grated
6 Egg yolks 4 c Flour, sifted
3/4 c Sugar 1/2 c Candied fruits, cut into
1 tb Hot water -bits and marinated in
1/4 ts Dry or 3 threads saffron 3 tbsp. rum 1/2 hour
1 Stick plus 2 tbsp. soft 1/3 c White raisins
-butter -Russian Pashka

Prepare yeast. Add 2 teaspoons sugar; mix. Cover rest until foamy
and doubled. In bowl, beat yolks over warm water until thick;
gradually add 3/4 cup sugar. Beat well after each addition. Pour
tablespoon of hot water into cup; add saffron, steep for a few
minutes. Strain. Add saffron to egg mixture, add butter, hot milk,
salt, and rind. Cool to lukewarm. Add foaming yeast and 2 cups flour.
Beat vigorously until smooth. Drain candied fruits; dry off. Mix with
remaining flour; add to smooth mixture with just enough of the flour
to make a soft-easy-to-handle dough. Turn out. Knead lightly into a
ball. Place in warm buttered bowl, turn once. Cover, double. Punch
down, let rise 30 minutes. Turn out, knead 2 to 3 minutes. Shape into
ball. Place ball into a well-buttered and lightly floured tall (3
pound) coffee tin or divide in half and use 2 (2 pound) tins or 2 (1
1/2 quart) Pyrex bowls. Cover, rise to almost tops of tin or bowls.
Bake at 375 degrees for 20 to 25 minutes. Reduce to 350 degrees. Bake
20 minutes until golden brown and tests done (hollow sound when
tapped.) Cool on rack in tins. Remove from can carefully . Lay on
side until cold. Cut into rounds. Serve with Pashka.

2 servings

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