Ingredients (gather ye ingredients while ye may ...) 2 pkg yeast (2 tablespoons?) 1 cup warm water 1 tbsp sugar 2 cups milk 8 eggs 1 1/2 cups shortening/butter/margerine (I think it's ok to skimp a bit here) 1 orange 1 lemon 1 tsp vanilla (you might like more of this) 1/4 tsp cardamom 3 cups sugar 8 1/2 cups flour (maybe more) a _big_ bowl for mixing and kneading. Prepare the following so that they are ready at the same time. 1. - separate the eggs - whip the whites to a meringue - combine 2 cups of the sugar with the yolks gradually until creamy and lemon coloured. (I use an electric mixer) 2. - combine the yeast with the water and tbsp of sugar. this is approximately as directed on the yeast package. Use a big enough bowl as the yeast grows. 3. - grate the lemon and the orange (peel and all). The lemon seeds can be a bit of a problem. Now the fun begins (those who are about to bake, we salute you). 4. - scald one cup of milk and pour over 1/2 cup flour and 1 cup sugar. - stir well - cool with 1 cup cold milk - stir well 5. - add in melted butter/margerine/shortening. - I actually combine this with the hot milk, flour and sugar so that I don't need to melt it. 6. - add vanilla, cardamom, egg yolks, fruit juice and pulp and mix well 7. - fold in beaten egg whites and yeast mixture 8. - begin mixing in the flour. At first a spoon will work, but it will soon get too stiff. (There is no substitute for hands at this point.) I don't know exactly how much you'll need. The dough is always runny (like soft taffy or maybe thick molasses). Adding too much flour makes it tough. Don't try to make a nice solid bread dough. Mom recommends adding the last cup slowly around the edges while kneading. The dough is very sticky and it is likely that you will be finding bits stuck to the hairs on your arms for a day or two after. 9. - knead for 10 minutes, the dough should get a shiny satiny appearance. Kneading isn't really the right word since you never really get a ball of dough. It begins to look less like an amorphous glob and more like, well, like bread dough. 10. - let rise twice. (rise, punch down, rise, put in forms, rise, bake). Here's what I do. I let it rise, then put it in the forms, then let it rise and then bake. In principle more rising and punching down gives smaller more delicate bubbles in the dough. In my experience it doesn't matter. I would fill the forms about halfway but this is something you'll need to experiment with. 11. - Bake till done. Seriously the following is a guide only. Use a cool oven (150-165 C). Timing depends on the shape of your forms. Regular bread pans probably require at least half an hour, possibly more. Big tall pans will probably need more time to cook the centre of the loaf. There is a lot of sugar and egg in this recipe. The tops get dark very fast. Sometimes you can live with it, sometimes it's too dark. If you want light tops, you'll need to protect them with brown paper (shopping bag kraft paper) for some fraction of the total cooking time (half?). Overcooking makes the paska tough and if the tops get too brown the whole thing tastes funny. Anyway I don't think you'd need to go as long as an hour. But there are no guarantees. The important thing is to make sure the centre is done. Plunging a knife into the centre is one way, but can collapse the centre and make a large hole in the dough.