2 pkg. yeast
1/2 c. tepid to warm water
1/2 c. warm milk
6 1/2 c. flour
4 eggs plus 2 yolks, beaten
1 c. butter, melted
1/2 c. raisins
1/2 teaspoon. vanilla
1/2 c. honey
1/2 teaspoon. salt
1 c. sugar
2 tablespoons of. salad oil
1 c. confectioners' sugar
1/2 teaspoon. vanilla
4 tablespoons of. heavy cream
Dissolve yeast in tepid to warm water in large bowl. Add milk and 1 1/2 cups flour stir until smooth. Cover and let rise until bending, 3 hrs or even more. Beat lower dough. Add next 8 ingredients and beat in remaining flour progressively. Knead well in bowl until dough is smooth and elastic.
Grease 2 tall 1-pound coffee cans. Fit each having a collar of greased brown paper for height. Fill pans 2/3 filled with dough. Cover and let rise until bending, a minimum of one hour. Bake in 375 degree oven about one hour or until well browned. Awesome ten minutes, then remove from pans onto rack.
Combine glaze ingredients and beat until smooth. When bread is awesome, spread with glaze, allowing some to drizzle lower sides.
PASKHA (SPREAD FOR RUSSIAN Easter time BREAD) :
2 lb. cottage type cheese
2 hard-steamed eggs
1/2 c. butter, softened
3 oz. cream cheese
1/4 c. confectioners' sugar
1/2 c. raisins
1/2 c. ground almonds
1/2 c. chopped, candied fruits
Orange peel
Lemon peel
Cherries
Sieve cottage type cheese and eggs together. Beat in butter and cream cheese, then beat in sugar. Add raisins, almond and candied fruit. Press mixture right into a new 6-inch flower pot (or any container that gives drainage) lined with cheesecloth. Devote refrigerator overnight. Unmold for everyone.
Kulich and Paskha are traditional Russian Easter time foods. For simple serving, remove "cap" from Kulich and cut bread casserole into models. Re-form and top with cap. Each individual requires a bread round and spreads it with Paskha. Scrumptious!