PASKA BREAD
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Provided by Tiffany Leyda
Categories Bread Yeast Bread Recipes Egg
Time 6h40m
Yield 18
Number Of Ingredients 14
Steps:
- Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
- In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
- Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
- Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
- Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.
Nutrition Facts : Calories 599.6 calories, Carbohydrate 98.3 g, Cholesterol 106.1 mg, Fat 15.4 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.6 g, Sodium 160.8 mg, Sugar 13.5 g
EASTER PASKA
Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 loaves
Number Of Ingredients 16
Steps:
- In a large bowl, stir together yeast, 1 teaspoon all-purpose flour, 1 teaspoon sugar, and warm water; let stand until foamy, about 5 minutes. Add 1 1/3 cups all-purpose flour, high-gluten flour, and milk; stir to combine. Cover with plastic wrap and let stand in a warm place until bubbles form, about 30 minutes.
- Meanwhile, in the 5-quart bowl of a professional-size 10-speed mixer fitted with the paddle attachment, beat together eggs, 6 egg yolks, and remaining 1/2 cup sugar on high speed. Slowly add canola oil and mix until pale and fluffy, 3 to 5 minutes. Add vanilla, lemon zest, and rum; mix to combine.
- Attach the dough hook attachment to mixer. Add salt, 4 2/3 cups all-purpose flour, and yeast mixture. Mix on low speed until dough comes together. Slowly add butter; continue mixing until dough is no longer sticky, 10 to 15 minutes, adding remaining 2/3 cup all-purpose flour, a tablespoon at a time, to prevent sticking. Alternatively, you can knead dough by hand until smooth, 20 to 30 minutes. Transfer to a large lightly-oiled bowl; shape into a ball and lightly coat top with oil. Cover with a clean kitchen towel, followed by a layer of plastic wrap, and then a second clean kitchen towel; let stand in a warm place until doubled in size, about 2 hours.
- Line the bottom of two 6-quart ovenproof saucepans with waxed paper rounds. Line sides with waxed paper, leaving an overhang of 3 inches; spray paper with nonstick cooking spray and set aside.
- Weight out two 1 1/2-pound pieces of dough; pinch and shape each piece into a flat disk and transfer to prepared saucepans. Using a toothpick, pierce the dough to remove air bubbles. Cover with a clean kitchen towel; let stand in a warm place while preparing decorations.
- Form remaining dough into suns, cross shapes, and fertility symbols for decoration. Brush tops of each loaf with egg white and top with decorative dough; secure using toothpicks. Cover with a clean kitchen towel and let loaves stand in a warm place until dough comes to top of pan, about 2 hours.
- Preheat oven to 325 degrees. In a small bowl, whisk together remaining 2 egg yolks with 2 teaspoons water. Brush tops of loaves with egg yolk mixture and transfer to oven; bake until tops are golden brown, about 1 hour. If paska begins to brown too quickly, cover with parchment paper-lined aluminum foil.
- Remove paska from oven. Immediately remove from pans and gently remove toothpicks from bread. Transfer to clean kitchen towel and cover with a second clean kitchen towel to cool. Paska can be frozen for up to 6 months.
PASHKA
Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!
Provided by JACKIE_FETT
Categories World Cuisine Recipes European Eastern European Russian
Time 8h30m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
- Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 g
RUSSIAN EASTER CHEESE PASKA
This is my mother, Stacey Leon's, traditional Russian Easter dessert served with Easter bread (Kulich). I always had a difficult time making this before I started using this recipe. If you don't have a cheese mold, use a clay flower pot.
Provided by susan_leon
Categories Cheesecake
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter.
- add sour cream and eggs.
- Stir constantly over a low heat until it looks like loosley scrambled eggs.
- Remove and cool.
- In a large size mixing bowl, mix egg mixture with sugar, vanilla and farmer's cheese. Beat well on a low speed.
- Drape a cheese cloth over a large cheese mold or clay flower pot with hole on the bottom.
- Put weights on top to squeeze out excess water.
- Refrigerate 24 hours.
- Unmold.
Nutrition Facts : Calories 581.4, Fat 32.2, SaturatedFat 19.3, Cholesterol 209.4, Sodium 221.7, Carbohydrate 35.7, Sugar 33.8, Protein 36.7
PASKA
Please note: You will need to start this recipe the day before.
Provided by Food Network
Categories appetizer
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Press cheese through a fine sieve. In a large bowl, with mixer at medium speed, beat butter with sugar until fluffy. Then beat in egg yolks, cheese, sour cream, raisins and vanilla. Now carefully blend in 1/2-cup heavy cream, whipped. Line a sieve or colander with cheesecloth. Spoon in cheese mixture, then fold ends of cheesecloth over top. Set in a large bowl to catch any drippings. Refrigerate over night.
- Just before serving, unfold ends of cheesecloth, invert cheese mixture on serving dish, and remove the cheesecloth. Decorate with a little whipped cream, then some glaced cherries.
UKRAINIAN EASTER PASKA
Paska is a round shaped Easter Bread, much richer than the ordinary bread. The top is elaborately decorated with fancy dough ornaments, having a cross as the central motif. The ornamental finishes on paska is given much attention because this bread is taken to church on Easter morning in a special basket along with small portions of other Easter foods. The priest blesses the filled baskets, while the choir sings the traditional Ukrainian Easter hymn "Christ is risen."
Provided by Olha7397
Categories Breads
Time 1h30m
Yield 2 paska's
Number Of Ingredients 20
Steps:
- In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
- Mix until smooth.
- Set bowl aside until mixture is bubbly, 10 to 15 minutes.
- FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture.
- With a wooden spoon, mix until well combined.
- Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
- Add the SPONGE mixture.
- Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
- Whisk on medium speed until combined.
- Remove whisk attachment from machine, and fit with the dough hook attachment.
- With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
- Transfer dough to a clean work surface.
- Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
- Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
- Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
- {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
- by hand} Place rack in lower two-thirds of oven, and heat to 350°.
- Butter two 9-inch saucepans.
- Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
- Fold this in half lengthwise to make a double thickness.
- Place inside the saucepan, patting it to adhere to the butter.
- The collar should extend 3 to 4 inches above the rim of the saucepan.
- Seal the 2-inch flap with more butter.
- {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
- Divide remaining two-thirds dough evenly between saucepans.
- Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
- After 30 minutes, on a clean work surface, shape reserved dough into desired motifssolar, crosses, rosettes, birds, braids, scrolls, etc.
- Keep any dough that is not being used covered with plastic to prevent it from drying out.
- TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
- Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
- Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
- FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
- Brush egg mixture on surface of loaves.
- Bake 350 F.
- for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
- Cool paska in pans for 30 minutes.
- When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
- Makes two 9-inch round loaves.
Nutrition Facts : Calories 4618.4, Fat 150.7, SaturatedFat 54.2, Cholesterol 1629.9, Sodium 684.3, Carbohydrate 670.4, Fiber 24.1, Sugar 76.8, Protein 122.9
GLUTEN-FREE PASKA
Slightly sweet and citrusy, this egg heavy bread is a Mennonite Easter favourite. It is typically baked as a loaf topped with icing and sprinkles, but some people make them as buns; others will braid or make ornamental shapes on top. This gluten free recipe will make an actual dough (not thick batter), so feel free to do as you wish! If you do make buns, you will need to adjust the bake time to be shorter. About the amylase: I use BSG Handcraft 7100B which I purchased from eBay. Amylase enzyme converts starch to sugar and contributes to a higher rise, softer crumb, and longer lasting bread. The ascorbic acid (vitamin C; *not* citric acid) helps to feed the yeast and also contributes to a softer crumb.
Provided by threehappypenguins
Categories Free Of...
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 29
Steps:
- Combine 3/4 cup of milk and 1/4 cup of bread flour blend in a saucepan, and heat on medium, whisking periodically until thickened; approximately 5 minutes. Set aside to cool slightly.
- Heat 3/4 cup of whole milk until it is approximately 110 F (I use my microwave). Dissolve 3 1/2 tsp granulated sugar in the milk, and sprinkle the yeast on top. Allow the yeast to proof. While waiting for the yeast the proof, prepare the dough mixture.
- In the bowl of a stand mixer, combine 3 cups of bread flour blend, 1/3 cup of granulated sugar, potato flakes,** psyllium husk powder, and 1 1/2 tsp salt. Whisk by hand to fully combine.
- Add the eggs, tangzhong (roux), and butter to the stand mixer bowl. In the yeast mixture, add the ascorbic acid and amylase enzyme (if using), and juice/zest of the citrus. Give it a quick stir. Then pour into stand mixer bowl.
- With the paddle attachment, slowly begin mixing until everything is fairly incorporated. Then increase speed to medium high, and mix for about 5 minutes. The dough will be extremely sticky, not like a "normal" dough. But it will be much thicker than typical gluten free "batter" dough.
- With a rubber spatula, scrape down the sides of the bowl until the dough is a ball in the centre of the bowl. Cover with plastic wrap and let sit in a warmish place until doubled (might take 1-2 hours, depending on temperature).
- After dough is doubled, place in the refrigerator for 4 hours *minimum,* preferably overnight. This helps the dough to be more firm and workable. Alternatively, you can place the dough in the freezer for approximately 20-30 minutes. After dough has rested in the fridge, oil or butter a 8.5 x 4.5 bread pan (if it is not non-stick). Then sprinkle some bread flour blend on the countertop, and empty dough from the bowl on top of the flour blend on the counter. Sprinkle more bread flour blend on top of the dough, and begin to work the flour into the dough. You will be kneading the dough to make it smooth and less sticky (not to activate the gluten; because there is no gluten).
- After the dough is smooth and not as sticky (there will still be some stickiness), carefully flatten the dough out to be the length of the pan, fold the dough over in a rolling motion (sealing the edges each time), until you get a dough log. Seal the final edges at the bottom. Flip the dough log over so the seam is at the bottom, and place in the bread pan. Cover and let rise. A helpful tip for rising -- I turn on the oven to the lowest possible temperature (170 F on my oven), and then let it heat up somewhat around 100 F (not to 170 F) and turn the oven off. Then I place the loaf in the oven to rise. Let the loaf rise so that it is crested about 1-2" above the top of the pan.
- When the loaf has finished rising, take it out of the oven (if you let it rise in the oven), and heat the oven to 375°F Then throw several ice cubes into the bottom of the oven and place the loaf on the middle rack (do this quickly; do not keep the oven door open for long). Immediately lower the temperature to 325°F You may need to cover with foil after about 20 minutes to keep the crust from getting too dark. Bake for a total of 45-50 minutes. After the loaf is finished baking, remove it from the oven, and let it sit in the pan to cool for approximately 10 minutes. Then remove from the pan and let cool completely on a wire rack. Alternatively, if you make buns, let the buns rise to double the size, and bake for approximately 25-30 minutes.
- For the frosting, cream the cream cheese and butter together, then add the powdered sugar, then the milk or heavy cream. When the loaf is fully cooled, top with the frosting, and cover in sprinkles.
- **Note: If you wish to omit the potato flakes but use potato water instead, reduce milk (for yeast mixture) to 1/2 cup, and use 1/4 cup potato water instead. To make potato water, peel and chop (into large chunks) a medium potato, and boil in water until tender. Drain water from the potato, reserving 1/4 cup of the potato water.
Nutrition Facts : Calories 292.8, Fat 9.6, SaturatedFat 5.5, Cholesterol 54.6, Sodium 397.8, Carbohydrate 47.3, Fiber 1.4, Sugar 14, Protein 4.4
UKRAINIAN EASTER BREAD (PASKA)
Make and share this Ukrainian Easter Bread (Paska) recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a small saucepan over low heat, heat the milk and 1 tablespoon of the sugar until very warm (120 to 130 F). Pour into a large mixing bowl, and sprinkle over the yeast. Allow to stand until foamy, about 15 minutes.
- Sift 1 cup of the flour over the yeast mixture and with a wooden spoon, stir until a batter forms. Cover the bowl with a clean dish towel and leave in a warm place (80 F to 85 F) until mixture looks puffy and spongy, about 1/2 hour.
- In another bowl or a 4 cup measure whisk the eggs and egg yolks together with the vanilla extract, grated lemon zest, and salt.
- Sift another 2 cups of flour over the risen yeast flour mixture, and make a well in the center. Pour in the egg mixture, and stir with a wooden spoon until the mixture becomes a soft, sticky dough; the dough should be as soft as possible, so do not add more flour unless it is very wet.
- Using your hand, spread the butter over the dough and work into the dough, folding it over itself and kneading into the dough until the butter is completely incorporated. Cover with the dish towel and leave to rise again in a warm place until doubled in volume, about 3 hours.
- Butter a 2 pound coffee can. Line the bottom with nonstick baking parchment, and butter again.
- Punch down the dough and turn onto a lightly floured surface. Sprinkle the raisins, golden raisins over the dough, and knead until evenly distributed throughout the dough.
- Form the dough into a ball shape, and ease into the coffee can. Cover and leave to rise again until the dough reaches the top of the can, about 1 1/2 hours.
- Preheat the oven to 400°F Brush the top of the dough with a little milk and if you like sprinkle with about a tablespoon of sugar. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake about 1/2 hour longer; if the paska browns too quickly, cover with foil. Remove to a wire rack to cool in the can for about 5 minutes, then carefully unmold, top side up, to cool completely. Makes 1 loaf.
PASKHA - AN OLD RUSSIAN EASTER TRADITION
Sort of like a cheesecake this festive dish is an old tradition from Russia. The farmer's cheese can be purchased at any store that carries traditional Kosher foods. There are special molds that can be used to give it the traditional tower shape but it can also be molded in a regular kitchen colander or clay flower pots. You will need cheesecloth for this recipe. It is so beautiful when served with Kulich which is the traditional Russian Easter bread. ** Please note that the original recipe calls for 4 cups of sugar rather than 2 cups. We just don't care for too much sugar.**
Provided by sassafrasnanc
Categories Russian
Time 1h
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Drain farmer's cheese of all moisture by placing cheesecloth in colander and weighting down with bricks or other heavy items. Drain overnight in refrigerator.
- Beat butter and 1 1/2 cups sugar until creamy.
- Whip 1/2 cup sugar with the 5 egg yolks until white.
- Add the insides of 2 vanilla beans to the egg yolk. (cut in half and scrape inside out.) Chop the outside of 1 vanilla bean as finely as possible and add to egg yolk mixture.
- Mix the butter-sugar mixture and the yolk mixture together. Add cheese and mix thoroughly.
- Whip the whipping cream until firm and fold into above.
- Line container of choice (wooden mold, clay flower pots or kitchen colander with damped cheesecloth.
- Fill mold with cheese mixture, wrapping excess cloth over top. Make sure to place plate to catch drips underneath mold.
- Refrigerate at least 6 days before you unmold the Paskha (I have never waited this long -- ) Paskha should be firm to touch in order to hold the shape well.
- Turn mold upside down onto decorative plate and gently pull the cheesecloth off.
- Decorate with candied fruits, nuts, raisins or any other edible item you choose. Traditional decorations includes Christian symbols such as crosses, etc. This dish is only served during the Easter season in Russia.
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