Prep 25 mins
Cook 40 mins
Mix at night and next morning bake.
- 1 tablespoon active dry yeast (1 pkg.)
- 1⁄2 cup warm water
- 2⁄3 cup all-purpose flour
- 1 1⁄2 cups warm milk or 1 1⁄2 cups evaporated milk
- 1 1⁄2 cups sugar
- 1 teaspoon salt
- 2 lemons, zest of, grated
- 1 1⁄2 cups melted butter
- 10 eggs, beaten
- 11 -12 cups all-purpose flour or 11 -12 cups bread flour
- 1 egg, beaten with
- 1 tablespoon water
- In a small mixing bowl, combine yeast and water, stirring until dissolved. Add 2/3 cup of flour and beat till smooth. Cover with a towel and set aside until doubled and bubbling about 45 minutes.
- In a large mixing bowl, blend milk, sugar, salt, lemon rind. Stir in butter and eggs. Beat in yeast mixture and 4 cups of flour until smooth. Gradually, add enough flour to make a SOFT, workable dough. (You might need less if using bread flour).
- Turn out and knead until satiny about 15 minutes. Place dough in large greased bowl ( I use two large bowls because this dough rises a lot.).
- Cover loosely with plastic wrap and towel. Set in a warm, protected spot overnight.
- Next morning punch dough down, knead 3 minutes, cover and let rest 10 to 15 minutes.
- Shape into rolls or braids or pan bread or Paska.
- Place on a greased sheet or pans or (coffee cans for paska)(fill paska 2/3 full).
- Butter coffee cans well and sprinkle with fine bread crumbs. I like to spray pans with vegetable spray and sprinkle with bread crumbs. Let dough rise for about 30 to 40 minutes.
- Brush with egg wash. Bake 350 degrees for 35 to 40 minutes or until brown. Remove and cool on a wire rack.
- Adjust baking time for rolls or kolach.