UKRAINIAN - EASTER PASKA

[Olga Drozd]

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°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.

Links for more Paska recipes:

• Paska
• Saffron Paska
• Overnight Paska
• Babunia's Paska
• A Beautiful Paska
• A Very Good Paska
• A Good Basic Paska
• Baba's Easter Paska

Some designs showing how to decorate an Easter Paska

[Katya]

I joined this forum for the sole purpose of saying this ... the Easter Paska recipe is brilliant, Brilliant, BRILLIANT!!!
I have never had such good paska as this.
Olga's recipe is genius becuase she doesn't add the salt too soon.
That would inhibit the yeast.
Wow, the skill of the recipe ... the ease, in the stand mixer ... the fun of rolling the shapes according to the traditional pattenrs ... watching it rise ... Wow this is amazing
The reason I joined was just to share my awe and pleasure in this Paska.
This was a trial run for next weekend, but now i am tempted to freeze one and bring it to my Mother's house, rather than making a new one next week.
I loved the designs that Olga suggested for the paska. The two loaves turned out beautifully, even though my dough-rope rolling was a bit uneven and lame.
Only tweak ... I'd add more salt as I found it a bit underseasoned. Salted butter on a slice of the finished bread helps. I also know that Olga tries to keep the salt low.
Thanks Olga! This paska was genius.

[Olga Drozd]

Hello Katya and welcome to Ukrainian Classic Kitchen.

I'm pleased that you like this recipe and thank you for the kind words. 

Happy Baking,
Olga