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Ingredientes
- 2 pkg. yeast
- 1/3 c. lukewarm water
- 2 teaspoon sugar
- 6 egg yolks
- 3/4 c. sugar
- 1 T warm water
- 1/4 teaspoon dry or possibly 3 threads saffron
- 1 stick plus 2 T soft butter
- 1 c. scalded lowfat milk
- 1/4 teaspoon salt
- 1 T orange rind, grated
- 4 c. flour, sifted
- 1/2 c. candied fruits, cut into bits and marinated in 3 T rum 1/2 hour
- 1/3 c. white raisins
- Russian Pashka
Direcciones
- Prepare yeast. Add in 2 tsp sugar; mix. Cover rest till foamy and doubled. In bowl, beat yolks over warm water till thick; gradually add in 3/4 cup sugar. Beat well after each addition. Pour tbsp of hot water into cup; add in saffron, steep for a couple min. Strain. Add in saffron to egg mix, add in butter, hot lowfat milk, salt, and rind. Cool to lukewarm. Add in foaming yeast and 2 cups flour. Beat vigorously till smooth. Drain candied fruits; dry off. Mix with remaining flour; add in to smooth mix with just sufficient of the flour to make a soft-easy-to-handle dough. Turn out. Knead lightly into a ball. Place in warm buttered bowl, turn once. Cover, double. Punch down, let rise 30 min. Turn out, knead 2 to 3 min. Shape into ball. Place ball into a well-buttered and floured tall (3 lb) coffee tin or possibly divide in half and use 2 (2 lb) tins or possibly 2 (1 1/2 qt) Pyrex bowls. Cover, rise to almost tops of tin or possibly bowls. Bake at 375 degrees for 20 to 25 min. Reduce to 350 degrees. Bake 20 min till golden and tests done (hollow sound when tapped.) Cool on rack in tins. Remove from can carefully. Lay on side till cold. Cut into rounds. Serve with Pashka.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 302 | |
| Calories from Fat 73 | 24% |
| Total Fat 8.33g | 10% |
| Saturated Fat 5.04g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 114mg | 5% |
| Potassium 144mg | 4% |
| Total Carbs 51.56g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 18.19g | 12% |
| Protein 5.7g | 9% |
