Directions: |
Directions:In a bowl, add the warm water, sugar and sprinkle to yeast on top. Let rise for 10 minutes.
Dough Preparation:
Using a large bowl, place the hot water, sugar, salt, cooking oil, and butter in the bowl and mix until the butter, salt, and sugar are dissolved. Then add the water and milk and beaten eggs whisk around. Add a few cups of flour along with the yeast mixture. Mix well; then keep adding the flour kneading the dough until you have a soft dough that does not stick to your hands. Place a towel over the dough and place in a warm area for the dough to rise. In about 1 hour, punch the dough down and let rise for the second time. While the dough is rising for the second time, prepare your pans - I have always used old pots, taken the handles off, and make sure the pots are at least 6 inches tall. This dough rises to an enormous size so a little goes a long way.
Take a small amount of dough and place it on the bottom of a well-greased pot pan. Spread the dough out so that it reaches the sides of the pot. Take two small pieces of dough and roll out and place on the paska for a cross. Next take 3 pieces of cough, make into ropes, then braid the dough; put this dough around the outside of the dough you have in the pot pan. Let rise until double in bulk; bake in a 350º oven
When you take the paska out of the oven slather with melted butter to soften the crust. |
This recipe for Grandma Sliwa’s Paska is from