Paska Recipes

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Paska Bread image

We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.

Provided by Sarah Mock

Categories     Bread Recipes

Time 4h40m

Number Of Ingredients 10

1 teaspoon sugar
1 cup lukewarm water
2 1/2 t. granular yeast
3 cups whole milk (scalded and cooled)
15 cups all purpose flour (divided)
6 eggs (beaten)
1 cup sugar
2/3 cup butter (melted)
1 Tablespoon Salt
1 egg (for brushing over bread)


  • Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom.
  • Combine the yeast mixture with the cooled scalded milk and 5 cups flour.
  • Cover and allow to rise in a warm place until light and bubbly. Depending on how warm your warm place will be this could take an hour or so.
  • Once you have reached the light and bubbly stage it is time to add the melted butter, 6 beaten eggs, 1 cup sugar, 1 Tablespoon salt and Stir to combine.
  • Add enough flour to make the dough come together. It should not be too sticky or too stiff. This could be up to 10 cups of additional flour
  • Place the dough in a large pot or bowl, cover and allow to rise in a warm place until double in size.
  • After the rise, punch the dough down and work it into a smooth ball adding additional flour if needed.
  • Divide the dough into rounds, or braid it or shape it for small loaf pans. Make sure the dough is tight and well worked before you place it on a pan.
  • Cover and allow the dough to rise ONE MORE TIME! Yes, this is the FINAL rise.
  • Whisk together the egg with about a tablespoon of water to make an egg wash.
  • Brush the egg wash over the dough for a shiny finish when the bread comes out of the oven. Score the dough if you are looking for a bit of decoration.
  • Bake at 400 F for 15 minutes.
  • Lower the temperature in the oven to 350 (but don't remove the bread). Cover the bread with foil to prevent over browning.
  • Bake an additional 25 minutes at 350.
  • Cool completely and store wrapped in plastic wrap or a zip top bag to keep it fresh.

Nutrition Facts : ServingSize 1 slice, Calories 533 kcal, Carbohydrate 93 g, Protein 14 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 492 mg, Fiber 3 g, Sugar 14 g, TransFat 1 g


Paska Easter Bread image

Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 1/3 cup sugar, divided
4 cups warm water (110° to 115°), divided
1 cup nonfat dry milk powder
13-1/2 to 14-1/2 cups all-purpose flour, divided
6 large eggs, room temperature, beaten
1/2 cup butter, melted
1 tablespoon salt
1 egg
2 tablespoons water


  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.


Paska image

Adapted from, this Ukranian paska recipe has no candied fruits, raisins or nuts. Because the amount of butter is on the lower end, this paska will be a bit on the drier side.

Provided by TasteAtlas

Categories     Sweet Bread

Yield 12 servings

Number Of Ingredients 11

1 ½ cups (360 ml) milk
1/2 tps sugar
1/2 cup (100g) sugar
1/2 cup (120 ml) water (lukewarm)
1 package yeast (active dry)
7 ½ cups (900g) flour (all-purpose)
3 large eggs (room-temperature, beaten)
1/3 cup (75g) butter (melted)
1 ½ tsp salt
1 large egg (room-temperature)


  • Heat milk over medium heat and remove it from the stove just as it's about to start boiling. Set aside to cool until tepid.
  • Dissolve ½ teaspoon of sugar in water, then add yeast and mix until combined. Set aside for 10 minutes until the yeast activates.
  • In a large bowl combine the yeast mixture, tepid milk, and 2 ½ cups (300g) of flour and beat until smooth. Cover the bowl with a cloth and wait until the dough rises.
  • Next, combine the yeast starter with the beaten eggs, ½ cup of sugar, melted butter, salt, and 4 ½ - 5 cups (600g) of flour. Knead until you have a smooth and elastic dough, that does not stick to the hand and is not overly stiff.
  • Transfer the dough to an oiled bowl, and oil the top of the dough as well. Cover with an oiled plastic wrap and place in a warm place.
  • Once the dough has doubled in size, punch the dough with your fist, and let it rise once again.
  • Set aside 1/3 of the dough for decorating, and shape the rest into a round loaf. Place the loaf in a 10- to 12-inch (25-30 cm) greased round pan.
  • Shape the leftover dough whichever way you like - into swirls, braids, rosettes, or crosses - and arrange them on top of the loaf.
  • Cover the pan with an oiled plastic wrap and store it in a warm place until doubled in half.
  • Set the oven to preheat to 400°F/200°C. In a small bowl beat the eggs and two tablespoons of water, then use it to brush the bread.
  • Place loaf in the oven and bake for 15 minutes, then lower the temperature to 350°F/180°C and bake for another 40 minutes. In case the bread starts over-browning, cover it with aluminum foil.
  • Once baked, place on a wire rack to cool completely.


Paska Bread image

This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Provided by Tiffany Leyda

Categories     Bread     Yeast Bread Recipes     Egg

Time 6h40m

Yield 18

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
½ cup white sugar
1 cup butter, softened
¼ teaspoon salt
¼ teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted


  • Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
  • In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
  • Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
  • Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
  • Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

Nutrition Facts : Calories 599.6 calories, Carbohydrate 98.3 g, Cholesterol 106.1 mg, Fat 15.4 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.6 g, Sodium 160.8 mg, Sugar 13.5 g


Easter Paska image

Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 loaves

Number Of Ingredients 16

1/3 ounce active-dry yeast (from two 1/4-ounce envelopes)
6 2/3 cups plus 1 teaspoon all-purpose flour
1/2 cup plus 1 teaspoon sugar
1/3 cup warm water
1 1/3 cups high-gluten bread flour
1 2/3 cups milk, warmed
2 large eggs
8 large egg yolks
1/3 cup canola oil, plus more for bowl and brushing dough
1/2 teaspoon pure vanilla extract
Zest of 1/2 lemon
1 teaspoon spiced rum
1 tablespoon plus 1 teaspoon salt
1/3 cup unsalted butter, melted and cooled
Nonstick cooking spray
1 large egg white, beaten


  • In a large bowl, stir together yeast, 1 teaspoon all-purpose flour, 1 teaspoon sugar, and warm water; let stand until foamy, about 5 minutes. Add 1 1/3 cups all-purpose flour, high-gluten flour, and milk; stir to combine. Cover with plastic wrap and let stand in a warm place until bubbles form, about 30 minutes.
  • Meanwhile, in the 5-quart bowl of a professional-size 10-speed mixer fitted with the paddle attachment, beat together eggs, 6 egg yolks, and remaining 1/2 cup sugar on high speed. Slowly add canola oil and mix until pale and fluffy, 3 to 5 minutes. Add vanilla, lemon zest, and rum; mix to combine.
  • Attach the dough hook attachment to mixer. Add salt, 4 2/3 cups all-purpose flour, and yeast mixture. Mix on low speed until dough comes together. Slowly add butter; continue mixing until dough is no longer sticky, 10 to 15 minutes, adding remaining 2/3 cup all-purpose flour, a tablespoon at a time, to prevent sticking. Alternatively, you can knead dough by hand until smooth, 20 to 30 minutes. Transfer to a large lightly-oiled bowl; shape into a ball and lightly coat top with oil. Cover with a clean kitchen towel, followed by a layer of plastic wrap, and then a second clean kitchen towel; let stand in a warm place until doubled in size, about 2 hours.
  • Line the bottom of two 6-quart ovenproof saucepans with waxed paper rounds. Line sides with waxed paper, leaving an overhang of 3 inches; spray paper with nonstick cooking spray and set aside.
  • Weight out two 1 1/2-pound pieces of dough; pinch and shape each piece into a flat disk and transfer to prepared saucepans. Using a toothpick, pierce the dough to remove air bubbles. Cover with a clean kitchen towel; let stand in a warm place while preparing decorations.
  • Form remaining dough into suns, cross shapes, and fertility symbols for decoration. Brush tops of each loaf with egg white and top with decorative dough; secure using toothpicks. Cover with a clean kitchen towel and let loaves stand in a warm place until dough comes to top of pan, about 2 hours.
  • Preheat oven to 325 degrees. In a small bowl, whisk together remaining 2 egg yolks with 2 teaspoons water. Brush tops of loaves with egg yolk mixture and transfer to oven; bake until tops are golden brown, about 1 hour. If paska begins to brown too quickly, cover with parchment paper-lined aluminum foil.
  • Remove paska from oven. Immediately remove from pans and gently remove toothpicks from bread. Transfer to clean kitchen towel and cover with a second clean kitchen towel to cool. Paska can be frozen for up to 6 months.


Ukrainian Easter Paska image

Ukrainian Easter bread or known as paska is a richer version of plain white bread that is often decorated with religious symbols made of dough.

Provided by Barbara Rolek

Categories     Dessert     Side Dish     Bread

Time 2h45m

Number Of Ingredients 12

For the Dough:
1 1/2 cups milk
1/2 cup plus 1/2 teaspoon sugar
1/2 cup water (lukewarm)
1 (0.25-ounce) package active dry yeast
7 1/2 cups all-purpose flour (divided)
3 large eggs (room temperature; beaten)
1/3 cup butter (melted)
1 1/2 teaspoons salt
For the Egg Wash:
1 large egg (room temperature)
2 tablespoons water


  • Cover the pan with greased plastic wrap and let rise until almost doubled.
  • Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

Nutrition Facts : Calories 403 kcal, Carbohydrate 70 g, Cholesterol 78 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 10 g, Fat 8 g, ServingSize 1 Ukrainian paska (12 servings), UnsaturatedFat 0 g


Ukrainian Easter Cheese (Paska) image

This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every time. Decorate with the fruits of your choice.

Provided by Tania Mychajlyshyn- D'Avignon

Categories     Holidays and Events Recipes     Easter     Desserts     Cakes

Time P1D

Yield 16

Number Of Ingredients 9

16 ounces farmer cheese
12 ounces cream cheese (such as Philadelphia®), softened
½ cup unsalted butter, softened
4 hard-boiled egg yolks
1 cup superfine white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon zest, or more to taste
1 teaspoon grated orange zest, or more to taste


  • Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
  • Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
  • Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
  • Chill until Paska is firm, overnight to 24 hours.
  • Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 13.8 g, Cholesterol 116.6 mg, Fat 22.5 g, Protein 9.2 g, SaturatedFat 14.7 g, Sodium 269.4 mg, Sugar 12.7 g


Ukrainian Easter Bread (Paska) image

Make and share this Ukrainian Easter Bread (Paska) recipe from

Provided by Olha7397

Categories     Yeast Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

2/3 cup milk
1/3 cup sugar
1 tablespoon active dry yeast, 1 pkg
3 -3 1/2 cups all-purpose flour
2 eggs
5 egg yolks
1 teaspoon vanilla extract
1 grated lemon, zest of
2 teaspoons salt
3/4 cup unsalted butter, softened
1/2 cup raisins
1/4 cup golden raisin


  • In a small saucepan over low heat, heat the milk and 1 tablespoon of the sugar until very warm (120 to 130 F). Pour into a large mixing bowl, and sprinkle over the yeast. Allow to stand until foamy, about 15 minutes.
  • Sift 1 cup of the flour over the yeast mixture and with a wooden spoon, stir until a batter forms. Cover the bowl with a clean dish towel and leave in a warm place (80 F to 85 F) until mixture looks puffy and spongy, about 1/2 hour.
  • In another bowl or a 4 cup measure whisk the eggs and egg yolks together with the vanilla extract, grated lemon zest, and salt.
  • Sift another 2 cups of flour over the risen yeast flour mixture, and make a well in the center. Pour in the egg mixture, and stir with a wooden spoon until the mixture becomes a soft, sticky dough; the dough should be as soft as possible, so do not add more flour unless it is very wet.
  • Using your hand, spread the butter over the dough and work into the dough, folding it over itself and kneading into the dough until the butter is completely incorporated. Cover with the dish towel and leave to rise again in a warm place until doubled in volume, about 3 hours.
  • Butter a 2 pound coffee can. Line the bottom with nonstick baking parchment, and butter again.
  • Punch down the dough and turn onto a lightly floured surface. Sprinkle the raisins, golden raisins over the dough, and knead until evenly distributed throughout the dough.
  • Form the dough into a ball shape, and ease into the coffee can. Cover and leave to rise again until the dough reaches the top of the can, about 1 1/2 hours.
  • Preheat the oven to 400°F Brush the top of the dough with a little milk and if you like sprinkle with about a tablespoon of sugar. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake about 1/2 hour longer; if the paska browns too quickly, cover with foil. Remove to a wire rack to cool in the can for about 5 minutes, then carefully unmold, top side up, to cool completely. Makes 1 loaf.


Ukrainian Easter Paska image

Paska is a round shaped Easter Bread, much richer than the ordinary bread. The top is elaborately decorated with fancy dough ornaments, having a cross as the central motif. The ornamental finishes on paska is given much attention because this bread is taken to church on Easter morning in a special basket along with small portions of other Easter foods. The priest blesses the filled baskets, while the choir sings the traditional Ukrainian Easter hymn "Christ is risen."

Provided by Olha7397

Categories     Breads

Time 1h30m

Yield 2 paska's

Number Of Ingredients 20

2 (4 1/2 teaspoon) envelopes active dry yeast
1 tablespoon sugar
1 tablespoon flour
1/4 cup warm water
12 cups sifted all-purpose flour (you might need less)
2 cups milk, warm (100° to 110°)
3 large eggs, room temperature
8 large egg yolks, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 lemon, zest of
1 orange, zest of
3 tablespoons rum or 3 tablespoons brandy
8 tablespoons unsalted butter, melted,plus more for pans
1/2 cup vegetable oil or 1/2 cup sunflower oil
3 large eggs, separated
egg white, for brushing under motifs
egg yolk, plus
1 tablespoon water, for brushing tops of paska


  • In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
  • Mix until smooth.
  • Set bowl aside until mixture is bubbly, 10 to 15 minutes.
  • FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture.
  • With a wooden spoon, mix until well combined.
  • Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
  • In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
  • Add the SPONGE mixture.
  • Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
  • Whisk on medium speed until combined.
  • Remove whisk attachment from machine, and fit with the dough hook attachment.
  • With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
  • Transfer dough to a clean work surface.
  • Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
  • Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
  • Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
  • {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
  • by hand} Place rack in lower two-thirds of oven, and heat to 350°.
  • Butter two 9-inch saucepans.
  • Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
  • Fold this in half lengthwise to make a double thickness.
  • Place inside the saucepan, patting it to adhere to the butter.
  • The collar should extend 3 to 4 inches above the rim of the saucepan.
  • Seal the 2-inch flap with more butter.
  • {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
  • Divide remaining two-thirds dough evenly between saucepans.
  • Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
  • After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc.
  • Keep any dough that is not being used covered with plastic to prevent it from drying out.
  • TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
  • Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
  • Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
  • FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
  • Brush egg mixture on surface of loaves.
  • Bake 350 F.
  • for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
  • Cool paska in pans for 30 minutes.
  • When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
  • Makes two 9-inch round loaves.

Nutrition Facts : Calories 4618.4, Fat 150.7, SaturatedFat 54.2, Cholesterol 1629.9, Sodium 684.3, Carbohydrate 670.4, Fiber 24.1, Sugar 76.8, Protein 122.9

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2020-04-10 In a 5 quart bowl of a professional mixer, fitted with a paddle attachment, beat together eggs and sugar on a medium speed. Increase to a higher speed and beat till light in colour and doubled. Reduce speed and add softened butter and salt. Beat for 2 minutes. On a low speed, add the yeast sponge to the egg mixture.

2022-04-14 Scald the milk and cool it down to about 120 ℉. Whisk the flour with yeast and sugar, and mix it with the cooled milk and warm water. It should be about the consistency of pancake batter. Add more flour if necessary. Beat well, cover, and leave to sit in a warm place until it rises and feels light and bubbly.

Making Paska is ancient, sacred ritual. This recipe make two large Paska or several small (coffee can size). Read whole recipe first. Just like with pysanky, start your day with meditation and peaceful heart. Shoo kid and noisy roommate from house to assist with both this and keep dough from falling. Crumble and stir 2 cake yeast into 2 1/2 cup lukewarm, scalded whole milk with 1 …

Mar 27, 2022 - Explore Elma's board "Paska recipe" on Pinterest. See more ideas about recipes, cooking recipes, paska recipe.

2019-03-28 Before you pop your paska in the oven, give it a simple egg wash. To do this, whisk together two tablespoons of water and an egg and brush over the top of each loaf. This will give the bread a really pretty golden, shiny finish. Place the loaves in …

Instructions. In a large bowl, mix the first 8 ingredients together. Add the flour and mix with a wooden spoon until a shaggy dough starts to come together. Dump this dough onto a work surface and begin to knead all of the dough ingredients.

2022-04-28 Paska (Ukrainian Easter Bread) Yield: 2 loaves in 9-inch round or 10x4-inch loaf pans. Prep Time: 40 minutes. Cook Time: 1 hour. Rise Time: 2 hours. Total Time: 3 hours 40 minutes. Paska, or Ukrainian Easter Bread, is a sweet, rich bread that hails from Eastern Europe.

For nice brown glaze on Paska, make Egg Wash: Beat two egg yolk with splash milk. Use paint brush. If Paska getting too brown during baking, cover with aluminum foil tent. Baba Secret: Bake Paska only ten minutes at 350 F. Turn oven down to 325 F, and bake forty more minute. This make more even crumb throughout. If you use dark, nonstick pan ...

2022-04-08 In a large saucepan, warm the milk to between 105 and 110 F (40.5-43 C). Remove pan from the heat. Using a spatula stir in the raisins, beaten eggs, sugar, yeast, melted butter, yogurt or sour ...

2014-04-16 1) In a small bowl, mix together yeast, warm water and sugar. Set aside for about 10 minutes to let rise. (If it doesn't get nice and puffy, try again. If your yeast is old and not rising, you'll want to buy some new stuff!) 2) Add milk and butter together in a small saucepan, and heat until butter is melted.

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