SAFFRON PASKA

[Olga Drozd]

SAFFRON PASKA

The use of saffron gives this paska a nice aroma and rich yellow color.

3 cups milk, scalded

1 package saffron (3/4 to 1 ounce)
1/4 cup boiling water (for the saffron)

2 packages of dry yeast (2 tablespoons)
3 Tbsp. sugar
1 1/2 cups lukewarm water
1 cup butter, room temperature
2/3 cup sugar
6 eggs, separated
1 1/2 tsp. salt
10 cups sifted flour
Juice and grated rind of 1 lemon
1 tsp. vanilla

Scaled the milk and let cool to lukewarm.  Pour ¼ cup boiling water over saffron; let steep till cool, then strain.

Dissolve dry yeast and  3 Tbsp. sugar in 1 1/2 cups lukewarm water; cover and place in a warm place for 10 minutes.

Cream butter with remaining 2/3 cup sugar; add 6 egg yolks, one at a time, blending each in until thoroughly mixed.  Add salt, lemon juice and grated rind, and cooled saffron water to creamed mixture.  Add yeast mixture and lukewarm milk to creamed mixture, mixing well.  Add 5 cups sifted flour to liquid mixture, mixing well.  Beat the 6 egg whites until they stand in stiff peaks; fold into the dough mixture.  Cover bowl and let dough rise in warm place until doubled in bulk.

Add remaining sifted flour to make a soft dough that can be kneaded.  Knead until smooth and elastic (and small blisters should appear under the skin of the dough and dough should not stick to your hands) on a floured board.  Place dough in a greased bowl, cover with a clean dishtowel and a bath towel, and set in a warm place to rise until doubled in bulk.  Punch down the dough to release the air.  Reserve 1/8 to 1/4 of the dough for decorating, and shape remaining dough into 2 or 3 loaves.  Place in well greased round bread pans.  Cover and let rise until doubled in bulk.  Decorate as desired with reserved dough before baking.  Bake in a preheated 325 F. oven for 30 minutes, then reduce oven heat to 275 F. and bake an additional 35 minutes longer.  Brush tops with egg beaten with a little milk and return to oven to bake 5 more minutes or until golden and shiny.