Dissolve sugar in milk and heat until lukewarm. Crumble yeast into milk and let stand. Sift flour and salt into large pot or bowl. Put in eggs, melted vegetable shortening and butter. Add milk. Work until all dough is in one bulk, loose from hands and from sides of pot or bowl. Cover with pot cover or a damp cloth and set in a warm place to rise. It should be double in amount in about 2 or 2 1/2 hours. Take three large balls of dough, the size of large grapefruits, form into 10" strips 3" in diameter and braid. Paska is always baked in a round pan, 6" high. The temperature should be 400ºF. for the first 10 min. and then lowered to 375ºF. for the next 40 to 50 minutes. When the Paska is taken from the oven, spread with melted butter. This will make 4 Paskas. Pashka
1 cake yeast
2 cups of scalded milk
2 eggs, beaten
1/2 cup of sugar
1/2 teaspoon of salt
1/4 cup of melted butter
4 cups of flour
1/2 cup of raisins (optional)
Dissolve yeast in milk, which has been scalded, but cooled to lukewarm. Add 1 1/2 cups flour and 1/4 cups sugar, mix and let rise until double in bulk and bubbly; about 1 to 2 hours. After first rising add eggs, sugar, butter, raisins and enough flour to make a light dough. Knead well. Allow to raise, covered, in warm place until doubled in bulk. Turn out onto floured board and knead again using more flour if necessary to make a medium dough. Shape into rounded bread and put in pan (well greased) and let rise again until double in bulk. Decorate as desired and brush top with beaten egg. Bake at 350ºF. for 45 minutes.
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