Author Topic: A Beautiful Paska  (Read 4277 times)

Olga Drozd

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A Beautiful Paska
« on: February 27, 2009, 09:14:42 PM »
A Beautiful Paska

This recipe is very rich and always gives perfect results.  For a very fine textured and tasty paska, do not attempt to substitute or skimp on any of the ingredients. 

3/4 cup lukewarm water
1 Tbsp. sugar
2 yeast cakes fresh (not dry yeast) or (Two well rounded Tablespoons of crumbled fresh yeast)
1 cup flour

Mix 3/4 cup lukewarm water, sugar, and yeast cakes till dissolved in a small bowl.  Add 1 cup flour, stir until smooth.  Cover and let rise in a warm place until bubbly, about one hour.

12 egg yolks (do not substitute whole eggs)
1/4 cup sugar
1 tsp. salt
1/2 cup melted butter, cooled
3 cups all purpose flour or bread flour, unsifted

In a large bowl, mix together the egg yolks, sugar, salt, and cooled melted butter.  Add the yeast mixture prepared above; beat well.  Gradually add the 3 cups of unsifted flour.  This dough will be very soft.  Knead or mix well, scraping sides of bowl until dough does not stick to your hands.  Brush dough with melted butter.  Place in a buttered bowl, cover with a towel, and set in a warm place to rise until double in bulk, approximately 2 hours.

To shape, knead lightly on a floured board, shape to fit the bottom of your bread pans. Fill pans (well greased with shortening) only 1/3 full.  Place loaves in a warm place to rise until double.  Bake in a 350 F. oven for about 30 to 40 minutes, more or less, depending on the size of your pans.  For a golden gloss, brush top of pasky with an egg yolk wash (egg yolk well beaten with a little water) about 10 minutes before the end of baking time.  (Brush with egg glaze too soon will risk over-browning.)  If tops brown too fast, top with heavy brown paper or parchment paper) to slow the browning.

When done, remove from oven handling very gently.  Remove from baking pans to an oven rack covered with a dish towel.  When cooled, pasky may be stored in plastic bags in freezer.  The day of serving, remove to thaw; the loaves will be as fresh as just baked.  This recipe may be doubled.  Either mixing and kneading by hand or use of a heavy duty mixer with dough hooks, may be used with good results.  If 2-lb. coffee cans are used for bread pans, this recipe will make 4 loaves.

***Use Egg whites for a Chiffon or Angel Food Cake.
« Last Edit: April 12, 2012, 08:13:37 AM by Olga Drozd »