Author Topic: A GOOD BASIC PASKA (using 10 egg yolks)  (Read 2856 times)

Olga Drozd

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A GOOD BASIC PASKA (using 10 egg yolks)
« on: March 01, 2009, 06:24:05 PM »
A GOOD BASIC PASKA

A basic dough that is good for fancy decorating.

2 cakes of yeast (2 rounded Tablespoons of fresh yeast)
1 Tbsp. sugar
1 cup milk, scalded and cooled to lukewarm
1 cup lukewarm water
3 cups sifted flour

Dissolve the yeast cakes and sugar in the milk and water in a medium sized bowl.  Mix in the 3 cups of flour, stirring until well blended.  Cover bowl with plastic wrap and a bath towel and let rise for 2 hours.

10 egg yolks
1/4 lb. butter, softened (1/2 cup)
1/2 cup sugar
1/2 tsp. salt
Grated rind of one lemon
5 cups sifted flour

In a large 5 quart bowl, beat together until creamy egg yolks, butter, sugar, salt, and grated rind of one lemon.  Add the above yeast mixture; mix until well blended, then add the 5 cups of flour.  Knead well, letting the dough rest a couple of times between kneading to let the glutens work.  Continue kneading until dough no longer sticks to hands.  Put in a greased bowl, cover with plastic wrap and a towel, and let rise for 2 hours until doubled in bulk.

Punch dough down and let air out.  Grease hands with butter and shape into loaves.  Place in greased containers, filling only 1/3 full.  Cover will a towel and let rise in a warm place until doubled in bulk (about 45 minutes).  Bake at 325 F. for 45 minutes.  Remove from oven and brush with egg yolk beaten with a little milk; return to oven to bake 5 minutes more or until golden and shiny.  Invert out of baking containers; test for doneness by knocking on bottom (hollow sound indicates it is done).  Handle gently until cooled.

FANCY DECORATING USING THIS RECIPE.


This dough is easy to use for decorating the top of the paska.  For best results, decorate after the shaped Paska has risen to prevent decorations from rising unevenly. To form braid, use a little flour on a bread board and make three long ropes.  Starting from the center, braid towards both ends.  Before adding decorations to the risen loaves, brush the surface with beaten egg white only where ornaments will be laid.  Lay braid around the paska top and make a cross in the middle by using 2 smaller braids.  If rosettes are desired, roll some dough into a rectangle, cut into strips 1 1/2 inch wide and clip one edge about 1 inch deep at 3/4 inch intervals.  Roll up this strips and place between the arms of the cross.  Bake as indicated above.
« Last Edit: June 11, 2014, 04:21:29 PM by Olga Drozd »