Anna Sultana's Saffron Paska (Saffron Easter Bread)

Easter, just like Christmas, comes with its own recipes.

Ah, tradition...  Gotta love it.

Or at least do it.

If you want to keep peace in the family.

Here's an old favorite.

Or, hopefully, a new one.

                     






                             Saffron Paska

Combine

1/4 Cup boiling water            

3/4 to 1 ounce saffron             

Let steep until cool, then strain. 

Scald and cool to lukewarm

3 cups milk                              

Combine

1 1/2 Cups lukewarm water   

2 Tablespoons yeast                  

3 Tablespoons sugar                            

Let sit 10 minutes

Cream together

1 cup butter

2/3 cup sugar                            

Add one at a time, blending each in thoroughly

6 eggs yolks                              

Add to creamed mixture

saffron water

1 1/2 teaspoons salt                          

1 lemon's juice and grated rind     

1 teaspoon vanilla  (optional)             

yeast mixture 

lukewarm milk 

Mix well.

Add, mixing well

5 Cups sifted flour                     

Beat until they stand in stiff peaks

6 egg whites                              

Fold whites into the dough.  

Cover bowl.  Let dough rise in warm place until doubled in bulk. 

Add to make a soft dough 

4 to 5 Cups sifted flour               

Knead until elastic.  

Place in a greased bowl.  

Cover bowl.  Let dough rise in warm place until doubled in bulk.  

Punch down.  

Reserve 1/4 of dough for decorating.

Shape remaining dough into 2 or 3 loaves.  

Place in well greased round bread pans.  

Cover and let rise until doubled in bulk.                                                  

Decorate with reserved dough before baking. 

Bake in a preheated 325º oven for 30 minutes,    

Reduce heat to 275º and bake 35 minutes longer.

Beat

1 egg 

2 Tablespoons milk  

Brush tops.  

Return to bake 5 more minutes or until golden.  

Turn out on rack and let cool.