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Ingredients
- 1/2 ts Lemon Juice
- 1/2 ts Grated Lemon Peel
- 1 1/2 ts Warm Water
- 1/2 c Powdered Sugar
- --FROSTING--
- 1/2 ts Vanilla
- 1/4 c Blanched Almonds, chopped
- 1/2 c Raisins
- 6 Flour
- 1/2 c Shortening
- 2 Eggs
- 1 ts Salt (opt)
- 1/2 c Sugar
- 1/2 c Warm Milk
- 1/2 c Warm Water
- 2 pk Active Dry Yeast
- --BREAD--
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Directions
Yield: 1 Portionen
Bread
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/ cups flour, raisins, almonds and vanilla. Beat until smooth with electric mixer. Mix in enough flour remaining flour to make dough easy to handle. Turn out on a lightly floured board and knead adding remaining flour until smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20 minutes. Divide in half and let rise about 1/ hours until double. Place each half in a well greased 1-lb coffee can. Let rise to top of cans (about 40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown. Remove and drizzle with frosting mixture while still warm and serve with Paska.
Frosting
Mix all ingredients together.
Paska
Mix the butter and sugar together until smooth. Add remaining ingredients, mixing well. Put in a cheese cloth to drain out liquid (about 3 hours), using a weight. Remove from cloth and refrigerate.
Source: "The Yankee Kitchen" 04-01-93 ( 3) [Alberta]
Weitere Informationen zur Kategorie Breads.
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