I made kulich last year, so this Easter, I tackled paska. They are gorgeous, smell wonderful, and were worth all that kneading by hand ( I do not have a stand mixer). I followed the recipe, HERE.
If I made them again, I'd go for smaller loaves, and maybe add half a teaspoon of ground mace as I like the way it works with citrus. Mine split a bit, but I always have that problem with egg/yeast breads. If I really cared, I could ice them, but I don't care, and Danny already has them claimed for French toast in the morning.
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