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| 2 Packung | dry yeast active |
| 1/2 Tasse | water warm |
| 1/2 Tasse | milk warm |
| 1/2 Tasse | sugar |
| 1 Teelöffel | Salt (opt) |
| 2 | eggs |
| 1/2 Tasse | shortening |
| 6 | flour |
| 1/2 Tasse | raisins |
| 1/4 Tasse | Blanched Almonds, chopped |
| 1/2 Teelöffel | vanilla |
| 1/2 Tasse | sugar powdered |
| 1 1/2 Teelöffel | water warm |
| 1/2 Teelöffel | lemon peel grated |
| 1/2 Teelöffel | lemon juice |
| 1/4 x ca. 450 g | Sweet Butter, unsalted |
| 1/2 x ca. 450 g | sugar powdered |
| 4 | egg yolks |
| 3 x ca. 450 g | Farmer Cheese |
| 1/4 x ca. 450 g | raisins |
| 1/2 x ca. 450 g | Nuts chopped |
| 1 Teelöffel | vanilla |
| 1/2 x ca. 1/2 Liter | cream |
| 2 Tasse | Cherries chopped |
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*** Bread ***
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/ cups flour, raisins, almonds and vanilla. Beat until smooth with electric mixer. Mix in enough flour remaining flour to make dough easy to handle. Turn out on a lightly floured board and knead adding remaining flour until smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20 minutes. Divide in half and let rise about 1/ hours until double. Place each half in a well greased 1-lb coffee can. Let rise to top of cans (about 40 minutes). Preheat oven to 375°F. Bake 40-45 minutes or until brown. Remove and drizzle with frosting mixture while still warm and serve with Paska.
*** Frosting ***
Mix all ingredients together.
*** Paska ***
Mix the butter and sugar together until smooth. Add remaining ingredients, mixing well. Put in a cheese cloth to drain out liquid (about 3 hours), using a weight. Remove from cloth and refrigerate.
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