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Paska
Ukrainian Easter Bread
Paska is a traditional Ukrainian Easter bread, known for its rich, sweet dough and often elaborate decorations. It's a symbol of Easter celebrations and is typically baked in a cylindrical or round shape.
🧂 Ingredienser
- 2 teaspoons Active dry yeast
- 1/4 cup Warm water
- 1 cup Granulated sugar(plus 2 teaspoons for yeast)
- 2 cups Whole milk
- 1 cup Unsalted butter
- 4 Large eggs
- 1 teaspoon Fine sea salt
- 6-8 cups All-purpose flour(plus more for kneading)
- Melted butter(for finishing)
👨🍳 Fremgangsmåte
- 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
Scald the milk: Gently heat the milk in a saucepan until warm, but not boiling. Set aside to cool slightly.
- 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
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
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
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
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
Second Rise: Cover the shaped and decorated loaf and let it rise for another 30-60 minutes.
- 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
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.
💡 Profesjonelle tips
- ✓Ensure your yeast is active by testing it in warm water with a pinch of sugar.
- ✓The dough should be soft and slightly sticky; avoid adding too much extra flour during kneading.
- ✓Traditional paska pans are often used, but round cake pans or even clean tin cans can be substituted.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add citrus zest (orange or lemon) to the dough for extra flavor.
- Incorporate dried fruits like raisins or candied peel into the dough.
- Use different decorative elements with the reserved dough.