Title: Easter Kulick with Paska
Categories: Bread Frosting
Yield: 1 Servings

BREAD
2	pk	Active Dry Yeast
1/2	c	Warm Water
1/2	c	Warm Milk
1/2	c	Sugar
1	ts	Salt (opt)
2		Eggs
1/2	c	Shortening
6		Flour
1/2	c	Raisins
1/4	c	Blanched Almonds, chopped
1/2	ts	Vanilla
FROSTING
1/2	c	Powdered Sugar
1 1/2	ts	Warm Water
1/2	ts	Grated Lemon Peel
1/2	ts	Lemon Juice
PASKA
1/4	lb	Sweet Butter, unsalted
1/2	lb	Powdered Sugar
4		Egg Yolks
3	lb	Farmer Cheese
1/4	lb	Raisins
1/2	lb	Nuts, chopped
1	ts	Vanilla
1/2	pt	Cream
2	c	Cherries, chopped

*** 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]

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