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.
