Paska

1 cup milk (1/2 cup cream and 1/2 cup milk)

• 1/2 cup melted butter
• 1 cup water
• 3 Tbsp. yeast
• 1/4 tsp. salt
• 8 - 10 whole eggs
• 1 1/2 cups sugar
• 2 Tbsp. lemon zest
• 10 cups flour.

Kneading Machine Procedure

1. Heat milk just to a scalding level, then add butter which will melt in the milk.
2. Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
3. In mixing bowl blend half of the flour with fast rising yeast, and add salt.
4. Add liquids and blend for 5 minutes on lowest setting.
5. Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
6. Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
7. Dough texture should remain soft.
8. Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
9. Meanwhile prepare your baking pans with cooking oil or parchment paper.
10. Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
11. Bake at 325 degrees. Buns need 20 minutes, while loaves need about 35-40 minutes.
12. Ice with your favorite spread.

Here's my favorite Icing ~ And I love this one because you can make it ahead of time and keep it in the fridge up to three months. It's also excellent for cinnamon buns.

• 2 tablespoons cold water
• 41/2 tablespoons white sugar
• 2/3 cups shortening
• 1 egg
• 21/2 cup icing sugar
• 1 teaspoon vanilla

Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in refrigerator. Will keep up to 3 months.
Most of our family will slice the Paska and spread it on like butter. So take the extra spread along with you. And you must always add many colorful sprinkles.

Meanwhile, let's not loose the real message of Easter in Paska making, but rather focus on who Jesus is; the Crucifixion and the Resurrection.