Author Topic: A Very Good Paska (Large quantity)  (Read 3152 times)

Olga Drozd

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A Very Good Paska (Large quantity)
« on: February 27, 2009, 09:43:10 PM »
A Very Good Paska

This recipe makes a large quantity of pasky for family use and for giving to friends or relatives.

2 1/2 cup milk
2 1/2 cups water
5 packages dry yeast (5 tablespoons)
1/2 cup sugar
5 pound bag of all purpose flour, sifted (divided)
20 egg yolks
4 whole eggs  (both yolks & whites)
1 cup sugar
1 cup butter
1/2 cup lard
1 cup golden raisins, cleaned and lightly floured
Grated rind from 4 lemons
2 Tbsp. vanilla
1 oz. rum flavoring
1 tsp. salt

Heat milk and water until just lukewarm.  Dissolve the yeast, 1/2 cup of sugar, and 5 cups of sifted flour (from the 5 lb. bag of flour) in the liquid mixture. Mix well; cover with plastic wrap and a bath towel and set in a warm place to rise.

Sift the rest of the flour.  Separate the eggs (reserve the egg whites for a good dessert recipe such as a chiffon or angel food cake); add the 4 whole eggs to the 20 yolks.  Add the 1 cup of sugar to the large bowl containing the eggs and yolks.  Beat with mixer until egg-sugar mixture is thick and falls in ribbons when the beaters are lifted out of the mixture.

Melt the butter and lard together to clarify.  A white “foam” will form on top of the mixture when heating; continue to stir over a medium flame until the milk solids (the white foam) brown a burnished gold; set aside to cool.  Prepare the raisins (wash, drain and dry them) and flour them.  Grate the lemon rinds from 4 lemons.

When the yeast mixture has risen until doubled, add to the egg mixture and mix well. Add the vanilla, rum flavoring, grated lemon rind, and salt; mix well.  Now start adding the rest of the 5 lb. bag of sifted flour gradually, mixing or kneading it well as the flour is added.  When done adding flour, knead until smooth and well mixed.  Now add the cooled butter-lard mixture, kneading it well into the dough mixture.  Continue kneading until dough comes clean off your hand, then knead in the raisins. Grease a large deep bowl (8 or 10 quart size); place the dough in the bowl, smooth the top and grease with cooled melted butter.  Cover with a clean cloth and set in a warm place to rise until doubled in bulk.

When the dough has risen, punch it down to get the air out.  Grease your hands with melted butter and shape the dough to fill well greased baking containers ¼ full. (I would also use greased parchment paper for easier removal of paska). Cover with a clean cloth and set in a warm place to rise until doubled in bulk.  Bake in a 350 F. preheated oven for 35 to 45 minutes more or less depending on your pan size.  Five minutes before end of baking time, brush the pasky with a mixture of well beaten egg and a little water.  Return to oven to finish baking time and cook the glaze.

Gently remove loaves from baking containers.  Test for doneness by tapping bottom; if it sounds hollow, it is done.  Cool on a rack covered with a clean dish towel.  Handle loaves from this recipe carefully so that they retain their shape. When well-cooled, they may be stored in plastic bags in the freezer.  On day of serving, remove from freezer at least two hours early to thaw.
« Last Edit: December 12, 2011, 01:55:21 PM by Slavko Drozd »