———————-FROM: GEORGIANA SIBBERSON———————-
8 c Flour 1/2 c Sugar
2 T Salt 2 c Milk, boiling point
1 c Warm water 1 ea Cake yeast, 1 ounce
1 T Sugar 3 ea Eggs
1/4 lb Butter
Crumble yeast in 1/2 cup water and 1 tablespoon sugar. Set aside for
5 minutes. Pour boiling milk over sugar and butter, add balance of
water. Cool to lukewarm. Sift flour into bowl, add salt, eggs, milk
mixture and yeast. Knead dough until smooth and elastic. Cover.
Let rise until doubled in bulk, about 2 hours, in a warm place.
Cheese Dough: 1 cake yeast, 1 ounce 1 pound dry cottage cheese 1 cup
yellow raisins 4 egg yolks 1 cup sugar, or less, according to taste 1
teaspoon salt 1 teaspoon lemon rind 1 teaspoon baking powder 1/2 cup
milk 3 cups flour, sifted Crumble yeast in warm milk to which 1
tablespoon sugar hs been added and let stand 5 minutes. Mix cottage
cheese with spoon until smooth. Add raisins and yeast mixture. Add
unbeaten egg yolks, remaining sugar, salt lemon rind, baking powder
and flour, and knead well. Set aside to rise until doubled in bulk,
about 2 hours, To assemble: When basic dough has doubled in bulk,
turn out onto lightly floured board and shape into four parts. Let
stand on board, covered, for about 15 minutes. Take one part of dough
and lightly punch around the edge so that the center is elevated.
Take cheese dough and place around the elevated center, then lightly
make an opening in the center. Join edges of center with the outside
edges, press carefully so that the cheese dough is completely
covered. Place into 9 inch tube pan and let rise for about 30
minutes. Cover dough to prevent drying. Just before placing into
oven, brush top with egg yolk. Bake for 10 minutes at 325-F, increase
temperature to 350-F and bake for 40 minutes. Yield: 4 Paskas. For 2
Paskas, cut recipe in half.