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1
In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100F to 110F).
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2
Mix until smooth.
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3
Set bowl aside until mixture is bubbly, 10 to 15 minutes.
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4
Add 4 cups flour and milk to yeast mixture.
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5
With a wooden spoon, mix until well combined.
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6
Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
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7
In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
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8
Add the yeast mixture.
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9
Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
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10
Whisk on medium speed until combined.
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11
Remove whisk attachment from machine, and fit with the dough hook attachment.
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12
With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
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13
Transfer dough to a clean work surface.
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14
Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
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15
Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
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16
Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
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17
Place rack in lower two-thirds of oven, and heat to 350.
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18
Butter two 9-inch saucepans.
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19
Cut a piece of waxed paper (I prefer parchment paper) about 2 inches longer than the circumference of the saucepan, coat with butter.
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20
Fold this in half lengthwise to make a double thickness.
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21
Place inside the saucepan, patting it to adhere to the butter.
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22
The collar should extend 3 to 4 inches above the rim of the saucepan.
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23
Seal the 2-inch flap with more butter.
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24
*** When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
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25
Divide remaining two-thirds dough evenly between saucepans.
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26
Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
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27
After 30 minutes, on a clean work surface, shape reserved dough into desired motifssolar, crosses, rosettes, birds, braids, scrolls, etc.
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28
Keep any dough that is not being used covered with plastic to prevent it from drying out.
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29
Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
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30
Attach decorative dough ornaments, using a toothpick if necessary to secure motifs to loaves.
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31
Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
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32
(Do secure motifs with toothpicks and leave them on to bake then gently take them out after baking.)
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33
In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
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34
Brush egg mixture on surface of loaves.
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35
Bake for 10 minutes, lower the oven temperature to 325F, and bake for an additional 50 minutes.
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36
Cool paska in pans for 30 minutes.
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37
When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
