Paska (new and improved)

This is a gluten-free adaptation of my oma's recipe.  A highly successful attempt this year!  : )

Ingredients:

• 1 cup scalded milk, cooled
• 4 eggs
• 1/2 cup butter, softened
• 1 cup white sugar
• juice and rind of 1 lemon
• 1 tsp vanilla
• 1 tsp salt
• 1/4 cup warm water
• 2 tbsp yeast
• 3 - 4 cups white rice flour
• 3 - 4 cups glutinous rice flour

Directions:

1. Beat eggs well.  Add in sugar and butter, cream together.  Mix in lemon, vanilla, salt and warm milk.
2. Slowly add in 2 cups of each kind of flour.
3. Stir in warm water and yeast.  Mix well using dough hooks on your mixer.
4. Add in another cup of each kind of flour.  Add any additional flour at your discretion to achieve a light, slightly stickey dough (you don't need to use your hands, so don't worry about getting it too dry).
5. Allow the dough to rise in a warm place, best option is to heat your oven to 200 degrees F, then turn it off and put the dough in covered with a tea towel.  It will take about 2 hours for the dough to double.  Don't rush this step!
6. Scrape the dough together in the bowl, divide in half and pour into 2 greased or lined loaf pans.
7. Cover and allow the dough to rise again for another hour or until the pans look nearly full.
8. Bake at 325 degrees F for 45 minutes.  Poke with a toothpick to make sure it comes out clean.  If possible, turn the oven off and allow the paska to cool for a little while in the oven before taking the loaves out.
9. Paska is often iced with cream cheese icing and topped with sprinkles.  You can also toast it up and spread it with butter or cream cheese.  Any way you eat it - it's delightful!