Laura Tisoncik has caught on that I can bake now, so she gave me this recipe for paska with almonds. Paska is apparently a Slovak Easter food. I am not sure if I got the shape right, because all the combination of the recipe and her told me was to braid the bread and make it into a ring, but a ring that was so close together that it might grow together as it baked. And I’ve never seen paska before.
Here’s how it turned out:
(Edit) Here’s how the second one turned out:
Here’s the recipe from the book she lent me:
PASKA (With Almonds)
(Another Specialty for the Easter basket in Eastern Slovakia)
1 cake yeast
2 tablespoons warm water
1 cup warm milk
1/4 cup melted butter
1 1/2 teaspoons grated lemon rind
1/2 cup sugar
1/8 teaspoon almond extract
2 eggs well beaten
3 cups sifted flour
1 egg yolk
1 tablespoon blanched almonds
Dissolve yeast in warm water and add to lukewarm milk. Add butter, lemon rind, sugar, and almond extract and mix well. Add flour and eggs. Knead until smooth and allow to rise until doubled in bulk. Then knead again. Divide dough into three parts. Roll each portion into a long strip. Braid three strips into roll. Place on buttered pan, cover with towel and allow to rise until doubled in bulk again. Brush with beaten egg yolk. Sprinkle top with thin slivers of almonds and bake in moderate oven for about 30 minutes.
She informed me that “moderate oven” meant 350, so I went 340 since my oven is too hot. And we used crushed almonds instead of sliced almonds, because that’s what we had.
This is from the Slovak Catholic Sokol Cook Book, Third Edition from 1976.