1 pk Yeast
2 c Lukewarm milk
9 c Flour
1 c Butter; softened
1 c Sugar
4 Eggs
1 ts Salt
Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside
to rise in warm place. Cream butter; add sugar and eggs and mix well. Add
remaining milk. Knead until dough is smooth and elastic. Set aside in warm
place until double in bulk. Form into desired shapes. Allow dough to rise
in double buld in pans; bake at 350 F for 30 to 35 minutes. Halfway through
baking, brush top with beaten egg yolk to which a little milk has been
added.
Tip: If you melt 1 stick butter and knead into dough it will keep paska
soft.
From “Our Favorite Recipes” St. Anthony Croatian Catholic Church
Yields
12 Servings