Ukrainian Easter Paska (Easy and Lower in Calories)

[Olga Drozd]

Ukrainian Easter Paska (Easy and Lower in Calories)

A pretty loaf with a braided top. Lower in calories than most other recipes for Paska.   Instead of 1 Paska below; I made 2 (7 inch by about 3 1/2 inch deep lined with greased parchment paper with a few inches above pan. A small portion of dough is placed on the bottom of pan and pressed down - then I twisted two ropes together and circled against side of pan. Twisted two more thinner ropes and placed along inside of first braid. Topped the middle with a ball of dough.  My Paska is orange because I used 1/4 cup Red Palm Oil and the Paska stays fresher and softer longer.  See Note below about Red Palm Oil - sold in health food stores. I used my KitchenAid mixer for this recipe.  Mix first with the flat beater then change to the dough hook when dough gets too heavy to mix with the flat beater. 1/2 cup warm water (125 mL) 1 teaspoon granulated sugar 1/4 teaspoon ground ginger 1 Tablespoon active dry yeast (1/4 oz. package / 8 g)  OR  (1 slightly rounded Tablespoon fresh yeast used) 1 1/2 cups milk (375 mL) 1/3 cup granulated sugar (75 mL) 1/4 cup unsalted organic butter (60 mL) 1/4 cup vegetable oil (Red Palm Oil used) See Note below 2 teaspoons salt 2 cups Bread flour (500 mL) OR All Purpose flour 2 large eggs, fork-beaten 4 1/2 cups all purpose flour, approximately  - divided (1.1L) GLAZE: 1 large egg 2 teaspoons water

Stir water and 1 teaspoon sugar and ginger, in small bowl until sugar is dissolved.  Sprinkle yeast over top.  Let stand for 10 minutes.  Stir until yeast is dissolved.

Heat and stir the milk, sugar, butter, oil and salt in small heavy saucepan on medium until butter is almost melted.  Pour into extra-large bowl.  Stir until butter is melted.  Let stand for 5 minutes.  Add 2 cups bread flour, beaten eggs and yeast mixture.  Stir until smooth batter forms.

Work in enough all purpose flour, 1/2 cup at a time, until soft sticky dough forms.  Turn out onto well floured surface.  Knead for 5 to 10 minutes, adding flour 1 Tablespoon at a time if necessary to prevent sticking, until smooth and elastic. Throw the dough on the work surface to the count of 20.

Gather the dough and place in a greased extra large bowl, turning once to grease top.  Cover with greased waxed paper and tea towel.  Let stand in oven with pilot light on and door closed for about 1 hour until doubled in bulk.  Punch dough down.  Turn out onto lightly floured surface.  Knead for 1 minutes.  Press about 3/4 of the dough firmly into bottom of greased round 3 quart (3L) casserole.  Divide remaining dough into 4 equal portions.

Roll 2 portions into 36 inch ropes (90 cm).  Twist together.  Place on top of loaf, circling against side of casserole and tucking ends under. 

Remove 1/3 of the dough from BOTH remaining portions.  Set aside.

Roll each 2/3 portion into 36 inch rope, a bit thinner than the first ones.  Twist together.  Place along inside of first braid, tucking ends under.

Roll both remaining 1/3 portions into 18 inch (45 cm) ropes.  Twist middle of ropes together 3 or 4 times.  Place in centre of loaf, curling 4 loose ends inward.

Cover with greased waxed paper and tea towel.  Let stand in oven with light on and door closed for about 20 minutes until slightly risen.  If Paska rises too much, some of the decoration will be lost.  It will continue to rise while baking.

Beat 1 egg with 2 teaspoons water with fork in small bowl until frothy.  Brush top of Paska with egg wash.

Bake in a preheated 350º F. (175ºC) oven for 15 minutes.  REDUCE heat to 325º F. (160ºC).  Bake for about 40 minutes, covering loosely with foil if necessary to prevent over-browning, until golden brown and hollow sounding when tapped.   Makes 1 large Paska.

•  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°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.

NOTE:  RED PALM OIL:  Unrefined cold pressed Alpha Red Palm Oil is rich in natural heart friendly ingredients, especially "Super Vitamin E" (tocotrienols), an antioxidant proven to be helpful for maintaining good health.  Also beta-carotened, the most active and important form of carotenoids, is found in red palm oil. It gives red palm oil its deep orange-red color.  Carontenoids are a form of pro-vitamin A, which in red palm oil there is 15 times more than in carrots and 30 times more than in tomatoes.

The fatty acid composition of red palm oil is a healthy mixture of saturated, monounsaturated, polyunsaturated fatty acids.  Red palm oil possesses excellent cooking properties.  It is more heat stable than other vegetable oils and adds superior taste, texture, and quality to all kinds of foods including baked goods.  It can be blended into mayonnaise or salad dressing.  Contains no trans fatty acids or cholesterol.