Paska

Stir together 2 cups (500 mL) flour and the salt in a large bowl. Set aside.

Stir yeast into water, add 2 tsp (10 mL) sugar, and stir until dissolved. Let mixture stand for 10 minutes until doubled in volume. Meanwhile, beat eggs with an electric mixer. Gradually beat in 3/4 cup (175 mL) sugar.

Make a well in the flour mixture and pour in scalded milk. Add egg mixture, butter, lemon and orange rinds and juices, and yeast. Beat until combined. Add 1 cup (250 mL) flour at a time until dough is soft and holds its shape. Knead on a flour-covered surface until elastic and no longer sticky.

Place dough in a large bowl. Cover with plastic wrap rubbed with a little oil. Let dough rise in a warm place until doubled in size, about 1 to 1-1/2 hours. Punch down and let rise again until doubled, about 1 hour.Divide dough in half, form each into a loaf, and place into a lightly greased 9 x 5-inch (23 x 12 cm) loaf pan. Let rise until doubled, about an hour.

Bake in a preheated 325°F (160°C) oven for 25 to 30 minutes until golden brown.

Remove from oven, let cool for a few minutes, then remove loaves from pans and finish cooling on a wire rack. Ice just before serving.

Icing: For each loaf, stir together 2 cups (500 mL) icing sugar with 1 tsp (5 mL) lemon juice and enough milk (approximately 4 tbsp/60 mL) to make a smooth icing that can be spooned over the loaf. Decorate with sprinkles.