|Light raisins||1⁄2 Cup (8 tbs)|
|Diced mixed candied fruits and peels||1⁄2 Cup (8 tbs), chopped|
|Light rum||1 Tablespoon|
|Saffron thread/1/8 teaspoon ground saffron||1⁄4 Teaspoon, crushed|
|All purpose flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Powdered icing sugar||1 Cup (16 tbs)|
|Icing sugar||2 Tablespoon|
|Pashka||1 Cup (16 tbs)|
In a small mixing bowl combine the raisins, the 1/2 cup candied fruits and peels, rum, and saffron; set bowl aside.
In a large mixer bowl combine 1 cup of the flour and the yeast.
In a small saucepan heat milk, butter or margarine, sugar, and salt till warm (115Â° to 120Â°) and butter is almost melted, stirring constantly.
Stir into flour mixture; add egg.
Beat on low speed of an electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat on high speed of electric mixer for 3 minutes.
Stir in raisin mixture and almonds.
Using a spoon, stir in as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place the dough in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 1 1/2 hours).
Punch dough down.
Cover; let rest 10 minutes.
Shape dough into a smooth ball.
Place in a greased 1 1/2 quart souffle dish.
Cover;let rise till almost double (about 45 minutes).
Bake in a 350Â° oven for 40 to 45 minutes or till done.
If necessary, cover bread with foil the last 10 minutes to prevent overbrowning.
Cool for 10 minutes; remove from dish.
Cool thoroughly on a wire rack.
Drizzle Powdered Sugar Icing over the top of the loaf.
Garnish with a candied fruit flower, if desired.
Serve the bread with Paskha.