Paska (Nans)

By ccavins

Ingredients

• 6 cups flour, plus 2 cups
• 1 cup sugar, plus 3 tbl for yeast mixture
• 3/4 lb sweet butter (leave out overnight)
• 1 1/4 tsp salt
• 1 1/2 cups milk (scalded)
• small can evaporated milk
• 7 eggs (2 whole eggs & 5 egg yolks (leave out overnight)
• 1 box dark raisins
• 4 yeast cakes
• 1/2 cup warm water
• To make a richer dough, use 1 lb butter and 10 eggs (2 whole eggs and 8 yolks) instead.

Preparation

Step 1

Mix yeast cakes, water, and 3 tbl sugar; let stand while measuring out other ingredients.
Put 6 cups flour in pan.
Melt butter, add sugar, and salt. Add mixture to scalded milk. Add eggs and yeast mixture. Add raisins. Beat 15 to 20 minutes until hands come clean.
Beat about 2 cups of additional flour and evaporated milk. Put dough in greased dish pan (cover with saran wrap) and let rise about 2 hours in warm place.
Punch dough down to take out air bubbles. Lay on floured surface and cut into 10 sections. Knead about 5 minutes (each section). Let stand about 15 minutes.
Roll (about 9"x13")
Fill and roll puncture top with sharp knife. Let stand in warm spot (about 10 - 15 minutes) until raises a little bit.
Bake 20-25 minutes at 350º.
Brush with melted butter soon as they come out of oven.

FOR PASKA FILLING:

Poppyseed Filling:
Add 1 cup water to 1 cup sugar.
Heat only until sugar is melted.
Stir in 1 lb of poppyseeds.
Makes 4 cakes.

Coconut Filling:
Beat with fork 2 egg whites.
Sprinkle lightly with sugar.
Add 2 cans of coconut.
Makes 2 cakes.

Nut Filling:
Mix 1 cup sugar with heavy cream (go lightly).
Stir in 1 lb of cleaned nuts.
Maks 4 cakes.

Cheese Filling:
Mix 1 cup sugar and 2 egg yolks, set aside.
Mix 8 oz cream cheese and 8 oz of farmer cheese, soften both and put through sieve.
Stir in sugar & yolk mixture.
Makes 2 cakes.

Prune Filling:
Mix Simon Fisher Lekva with 1 lemon rind and 1 cup sugar.
Makes 2 cakes.