does anyone have the recipe for Paska bread?

Question

or any dessert recipes for a traditional russian christmas?
other then russian tea cakes.
my neighbors are russian and were very good to us on christmas. i would like to bake them something special for their christmas.
thank u all so much! happy new year!

Answer 1

PASKA ( RUSSIAN EASTER BREAD )
Ingredients :
1 package or 1 T. yeast
3/4 cup potato water (cook 1 large chopped potato in water, drain, reserve water)
1/2 cup or more mashed potatoes (mash above potato while warm)
2 cups flour (plus more to make soft dough)
2 1/2 cups warm milk
7 or 8 eggs
1 1/2 to 2 cups sugar
1 tsp. lemon juice
1/2 cup margarine
1 tsp. salt
1 tsp. orange rind
a few drops vanilla

Instructions :
Soften yeast in lukewarm potato water for 10 minutes. Add a bit of flour to make a soft sponge. In the meantime, pour warm milk over 2 cups flour. Beat until smooth. Cool slightly. Beat egg yolks with 1 cup sugar and add warm flour mixture. Add stiffly beaten egg whites. Add yeast mixture. Let rise till light. Add softened margarine, salt, 1 cup sugar and mashed potatoes. Add enough flour to make a medium-soft dough. (It will be a bit sticky; if too sticky add flour, but don't overdo flour.) Knead 10 minutes. Cover and let rise to double its bulk. Put on greased pans. (May shape into round loaves, or braids.) Cover and let rise again. Bake at 325 F until golden. Don't burn.

Answer 2

PASKA Bread

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
1/2 cup white sugar
1 cup margarine, softened
1/4 teaspoon salt
1/4 teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted
DIRECTIONS
Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.

Answer 3

Russian Tea Cakes

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar


1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
(Total time will vary; cook or bake time is per batch.)

Answer 4

www.recipezaar.com has this recipe, I just saw it there.