Paska (Ukrainian Easter Bread).
You can have Paska (Ukrainian Easter Bread) using 14 ingredients and 12 steps. Here is how you cook it.
Ingredients of Paska (Ukrainian Easter Bread)
- You need of Ingredients.
- Prepare 1/2 cup of Warm Water.
- Prepare 1 tsp of Granulated Sugar.
- It’s 2 packets of active dry yeast (4.5 tsp).
- You need 3/4 cup of butter softened.
- You need 2 cups of sugar.
- It’s 8 of large eggs beaten.
- Prepare of Juice of 1 lemon.
- Prepare of Juice of 2 oranges.
- You need 1 tsp of salt.
- It’s 1 1/2 cups of scalded milk, cooled.
- Prepare 12 cups of flour.
- You need 2 of large egg yolks.
- It’s 1 tbsp of water.
Paska (Ukrainian Easter Bread) instructions
- Stir sugar into warm water. Sprinkle yeast on top of sugar water, gently incorporate. Allow to sit for 10-15 minutes, until bubbly..
- In a stand mixer, cream together butter and sugar until fluffy. Add eggs, continue to cream until well incorporated and fluffy once more..
- Add juices, zest, and salt to the mixture, mix until combined. Add scalded milk, continue to mix until well incorporated and smooth. Add 4 cups of flour, combine well. Add yeast mixture, mix until well incorporated..
- If you have a dough hook attachment for your mixer, affix it now. Slowly add remaining flour until a good, coherent bread dough comes together. It should be only very slightly sticky to the touch – not super sticky, and not really DRY..
- Turn dough out onto a floured surface, and knead for a few minutes. Dough should be smooth, elastic, and no longer sticky when it’s been kneaded enough..
- Put dough into a lightly greased bowl or pot, cover top with plastic wrap, and allow to rise in a warm area until doubled in size, about 1 ½-2 hours. Once doubled, beat down the middle of the dough and allow to rise another hour..
- Now here’s the fun part. Reserve about ⅓ of the dough for decorations, and divide remaining dough out among the pans you’ll be using (grease them first!). For reference, we used a 9″ round pyrex pot, a large loaf pan, and 3 mini loaf pans to bake ONE batch of this. It makes a *LOT* of bread… this is a good thing!.
- For the main body of your breads, you’ll want the dough to fill about ⅓ of each baking pan – they’ll rise like crazy. Halfway full if you’re adventurous, but don’t say I didn’t warn you. Cover loosely pans and reserved ⅓ dough loosely with plastic wrap and allow to rise another 30 mins..
- Once your 30 minutes are up, use the reserved dough to make designs on the top of each loaf. Braids, twists, curls, crosses and rosettes are popular/traditional, but have fun with it. (Google can be a great source of design inspiration.) Toothpicks can be used to help secure designs in place until after baking. Cover loosely with plastic, allow to rise one last time, 30 minutes..
- While your dough is rising, whisk together the remaining egg yolks and water to create an egg wash. This glaze will give your finished Paska a shiny, dark brown finish. Beautiful!.
- Preheat oven to 350°F. Once final rise is finished, brush entire top of each loaf with egg wash. Bake loaves for 10 minutes. Without opening the oven door, lower the heat to 325°F and continue to bake for another 40 minutes..
- Cool Paska for 10-15 minutes (if you can handle the wait), then gently remove from pans and tranfer to a wire rack or wooden cutting board to continue cooling..