We usually bake Paska either on Thursday or on Saturday before Easter Sunday. This is a type of sweet bread that requires from the baker utter concentration, precision, positive attitude. Dont you even try to make Paska without a prayer on your mind. But if you start the process with light heart - results would be very rewarding.
1. In a bowl #1 mix well
350 g of warm milk 2 tbsp sugar 4 tbsp flour 2 tsp dry traditional yeast
Cover and let sit in a warm place for 15-20 min
150 gr melted butter 1 tsp salt 3 whole eggs + 2 yolks 100 gr sugar 750 gr flour Contents of bowl #1
Knead well - about 15-20 minutes. I don't believe in any Paska dough making machines - nothing has the positive energy like your hands do.
2 cups of dark raisins and pour enough boiling water to get them completely covered
Once the dough is ready, cover and leave in a warm place for about 1 hour, then knead again, add drained raisins and leave for another 45 min then divide and place in prepared molds
Preparing paper lining
Prepare your Paska molds. Sure enough you could by real ones, but what is the point to spend $15-20 per mold and use them once a year? Traditional Paska has quite a unique shape compared to the rest of breads - tall and skinny. So, here is what we used: 2 cans from crushed tomatoes, 1 can from tomato juice, 6 inch round cake mold and oval cake mold. All of cans have to be lined with think oiled paper, all sides and bottom. Parchment paper is too thin, we used just regular printing paper, that was later covered with lots of sunflower oil.
Baking temperature - 180 C. I also spray the tops with warm water 2-3 times during baking.
Let your Paska cool completely before taking it out.
Glaze the top - we used thin royal icing and added some sprinkles
Royal Icing - 2 egg whites + 2 cups sifted icing sugar. Mix well add more icing sugar if needed.
Now wait - cant eat it till Sunday!
Compliments of Marina Gavrylyuk Real Estate Agent with Sutton Group Summit Realty