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By Katya Lyukum
Paska
21 steps
Cook:45min
This recipe for Ukrainian Easter bread is a result of adjusting traditional recipes to local ingredients available in Central Texas. The recipe was tested with King Arthur bread flour and Butler's Gold type 00 flour. Follow the recipe below for KA bread flour. Butler's Gold by Spicewood Springs Mill takes more liquid and requires slight modifications: replace 35 g of milk with 70 g of milk; increase the amount of dry yeast form 12 g to 15 g.
Updated at: Thu, 17 Aug 2023 07:34:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
281
High
Nutrition per serving
Calories2404.9 kcal (120%)
Total Fat67.9 g (97%)
Carbs405.4 g (156%)
Sugars188.3 g (209%)
Protein44.8 g (90%)
Sodium729.6 mg (36%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
for starter, step 1
for starter, step 2
for saffron infusion
for dry fruit
for dough
90gegg yolks
12gdry yeast
Saf
1 Tbsporange blossom water
½ tspsalt
fine
35gmilk
whole
15gdry milk
300gwheat flour
bread
200gpowdered sugar
113gbutter
cubed, cold
for glaze
Instructions
for starter
Step 1
Measure ingredients for step 1. Combine flour and hot (205F) milk and cool to room temperature.
Step 2
Measure ingredients for step 2. Combine them in a separate bowl using a whisk until homogenous. Combine with the mixture from step 1. Cover with plastic wrap and let ferment for 2 hours at room temperature or 12-24 hours refrigerated. The starter should triple.
for saffron infusion
Step 3
Combine finely chopped saffron, lemon zest, and vanilla extract in a jar with a lid and let insure for at least 1 hour at room temperature.
for dry fruit
Step 4
This step is optional and required only for very dry raisins and candied peels. Cube candied orange peel, combine it with raisins in a jar, add Cointreau (or dark rum) and cold water, mix, cover with a lid and leave at room temperature for 12-24 hours.
for dough
Step 5
In a separate bowl, combine milk, dry milk, egg yolks, orange blossom water, salt, and yeast. Mix well with a whisk until the mixture is homogenous.
Step 6
Place the starter into a stand mixer bowl, and add flour and the mixture from the previous step. Using a hook attachment, combine the ingredients at a low speed for about 5 minutes until homogenous.
Step 7
Gradually add powdered sugar and continue kneading for another 5 minutes at a low speed until gluten forms.
Step 8
Gradually add the cold cubed butter. Increase the speed lightly and knead for another 5 minutes until the dough is smooth and elastic.
Step 9
Add strained fruit and saffron infusion and combine at a low speed.
Step 10
Cover the dough and let rest for 10 minutes at room temperature.
for shaping
Step 11
Apply a thin layer of oil to your hands and to your working surface.
Step 12
Shape the dough into a wide, flat rectangle, then fold one half over the other half. Repeat the same step with the resulting rectangle. Fold it back to the center and cover it with the other half of the dough.
Step 13
Divide the dough into two equal portions, form them into balls, cover them with plastic wrap, and leave for another 20 minutes. Meanwhile, prepare two 15oz paper molds by inserting two bamboo skewers at each mold's bottom.
Step 14
Then grease your hands and work the surface again with oil. Fold the first portion of dough toward the center and cover with the other half. Turn the dough with the narrow side facing you, flatten it slightly, then fold it to the center and cover it with the other half. As a result, you should get an almost ideally round dough ball.
Step 15
Place the dough ball inside the paper mold. Repeat with the second portion of the dough.
Step 16
Cover the dough with plastic wrap and leave it at room temperature for 2.5-3 hours, or place it in a proofing box at 24-26C/75-79F. The dough should rise twice and reach the paper mold's edge.
for baking
Step 17
Preheat oven to 325 F.
Step 18
The dough should rise to the top of the paper mold. Remove the plastic wrap and bake for 45 minutes.
Step 19
Check doneness by inserting a clean, dry bamboo skewer into the paska. Paska is baked when the skewer comes out clean. Let the paskas rest for 10 minutes at room temperature. Let them completely cool, hanging on bamboo skewers upside down.
for glaze
Step 20
In a small bowl, combine all ingredients for the glaze with a whisk until smooth.
Step 21
In 12 hours, remove paper molds and cover the top of the paska with glaze. Store in a closed container or wrapped with plastic wrap.
