👨‍🍳 조리법

1. 1

   Activate the yeast: In a small bowl, combine warm water, 2 teaspoons of sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

2. 2

   Scald the milk: Gently heat the milk in a saucepan until warm, but not boiling. Set aside to cool slightly.

3. 3

   Prepare the dough: In a large bowl or the bowl of a stand mixer, combine the remaining sugar, scalded milk, butter, eggs, and salt. Mix until well combined.

4. 4

   Add the activated yeast mixture and 4 cups of flour to the wet ingredients. Mix until smooth. Gradually add the remaining flour until a soft, slightly sticky dough forms. Knead for 6-10 minutes until smooth and elastic.

5. 5

   First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

6. 6

   Shape the dough: Punch down the dough and divide it. Reserve about 1/3 for decorations. Shape the remaining dough into a round loaf and place it in a greased baking pan (traditional tins or a round cake pan work well). Fill the pan about halfway.

7. 7

   Decorate: Use the reserved dough to create decorative elements like braids, crosses, or rosettes on top of the loaf. Secure with toothpicks if needed.

8. 8

   Second Rise: Cover the shaped and decorated loaf and let it rise for another 30-60 minutes.

9. 9

   Bake: Preheat oven to 350°F (175°C). Brush the top of the paska with an egg wash (1 egg beaten with 1 tbsp water) for a golden sheen. Bake for 35-50 minutes, or until golden brown and cooked through. If it browns too quickly, tent with foil.

10. 10

    Cool: Let the paska cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Brush with melted butter while warm.