Author Topic: UKRAINIAN EASTER PASKA #1 - Photo # 2 Photo  (Read 6361 times)

Olga Drozd

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UKRAINIAN EASTER PASKA #1 - Photo # 2 Photo
« on: November 15, 2008, 10:21:49 PM »
UKRAINIAN EASTER PASKA

This recipe makes a delicious bread!

Makes two 9-inch round loaves

2 envelopes (4 1/2 teaspoons) active dry yeast
1 tablespoon sugar
1 tablespoon flour
1/4 cup warm water
 
12 cups sifted all-purpose flour (I used less)
2 cups milk, warm (100° to 110° F.)
3 large eggs, room temperature
8 large yolks, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Zest of 1 lemon
Zest of 1 orange
3 tablespoons rum or brandy
8 tablespoons unsalted butter, MELTED, plus more for pans (1 stick)
1/2 cup vegetable or sunflower oil


3 large eggs separated {egg whites for brushing under motifs} - { egg yolks plus 1 Tbsp. water  for brushing tops of paska}

1. In a medium bowl combine yeast, 1 tablespoon flour,  1 tablespoon sugar, and 1/4  warm water (100° to 110°). Mix until smooth. Set bowl aside until mixture is bubbly, 10 to 15 minutes.

2. Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.

3. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the mixture from steps 1 and 2. Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.

4. Remove whisk attachment from machine, and fit with the dough hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.  {I had no dough hook so I used wooden spoon and then my hands, {mix well}

5. Place rack in lower two-thirds of oven, and heat to 350°. Butter two 9-inch saucepans. Cut a piece of waxed paper {parchment paper I prefer} about 2 inches longer than the circumference of the saucepan. Fold this in half lengthwise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter. {Butter waxed paper or parchment too} [I like to cut out circles and put on the bottom off pan, paska comes out easier]

6. When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.

7. After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure  motifs to loaves. Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes. {Do secure motifs with toothpicks and leave them on to bake then gently take them out after baking}

8. In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water. Brush egg mixture on surface of loaves. Bake for 10 minutes, lower the oven temperature to 325°F, and bake for an additional 50 minutes. Cool Paska in pans for 30 minutes. When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.

Note: If you have an instant read thermometer, you can tell more precisely when your loaf is done.  Insert the thermometer into the center of the loaf; the bread is done if the internal temperature is 200 degrees F.  Some breads are done at slightly different temperatures, but the range for most loaves falls within 5 or 10 degrees of 200°F., so it is a good figure to keep in mind.
« Last Edit: April 05, 2014, 03:27:04 PM by Olga Drozd »

Olga Drozd

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Baba's Easter Paska #2
« Reply #1 on: January 13, 2009, 02:43:22 PM »
BABA'S EASTER PASKA

A very spongy and tasty Paska.  I reduced the salt to 1 teaspoon because my mother is on a low salt diet and increased sugar to 1 1/4 cups to 1 1/2 cups.  For the melted butter I used 1/2 cup melted butter and 1/2 cup canola oil or grapeseed oil and 1 to 2 Tablespoon dark rum. I made THREE (8 to 9 inch springform pans of Paska) and enough leftover dough for decorations.

SPONGE:

1 teaspoon sugar
1 cup lukewarm water
1/4 teaspoon powdered ginger (as a dough enhancer) optional
1 tablespoon active dry yeast
3 cups scalded milk, cool to lukewarm
5 cups all purpose flour

DOUGH:

6 eggs, beaten
1 cup sugar (I used 1 1/4 to 1 1/2 cups sugar)
2/3 cup melted butter (I used 1/2 cup melted butter and 1/2 cup vegetable oil)
1 to 2 Tablespoon dark rum - optional
1 tablespoon salt (1 teaspoon salt used)
9 to 10 cups all purpose flour ( I used about 6 1/2 cups all purpose flour and 1 cup bread flour) plus extra for kneading


Dissolve the sugar and powdered ginger in the lukewarm water and sprinkle the yeast over it.  Let it stand for 10 minutes. Combine the softened yeast with the lukewarm milk and 5 cups of flour.  Beat well until smooth.  Cover and let the batter rise in a warm place until light and bubbly.

Add the beaten eggs, sugar, dark rum if using, melted butter, and salt; mix thoroughly.  Stir in enough flour to make a dough that is neither too soft nor too stiff.  Knead until the dough no longer sticks to the hand. Turn the dough on a floured board and knead until smooth and satiny and small blisters appear under the skin. Place in a bowl, cover, and let it rise in a warm place until double in bulk.  Punch down and let it rise again. This amount will give two large loaves of Paska.

Divide the dough into 3 parts ( I divided into 4 parts).  Reserve 1 part for ornamenting the loaves. Shape the other 2 parts into 2 round loaves. Place each in a greased, round pan.  Now cut the reserved part in half to ornament the 2 loaves.  The central ornament on Paska is usually the cross.  Roll 2 long rolls and trim the ends. Place the rolls over the top of the loaf, crossing one another evenly.  Tuck the ends of the rolls under the loaf.  Shape the trimmed dough into twisted swirls or rosettes, and arrange them symmetrically between the arms of the cross.  Use sharp scissors to make fine petals on the rosettes. Once the cross is placed on the loaf, the remaining ornamentation is left to one’s imagination and artistic ability.  This is one of the simpler ways of ornamenting Paska.  (I let my Paska's rise for about 1/2 an hour before I placed the ornamentation on them-- then I let the Paska rise for another 1/2 hour or so.)

Set the loaves in a warm place until they are almost double in bulk.
  Take care not to let the loaves rise longer than necessary because the ornaments will lose their shape.

Brush very carefully with a beaten egg diluted with 2 tablespoons of water.  Bake in a moderately hot oven 400º F. for about 15 minutes, then lower the temperature to 350º F. and continue baking for 40 minutes longer, or until done.  Avoid browning the top too deeply.  If necessary, cover with aluminum foil.  Remove the loaves from the pans and allow them to cool.
« Last Edit: April 19, 2012, 10:35:17 AM by Olga Drozd »