Paska
Description
For the Easter bread, I use 72% fat butter, homemade milk (you can substitute with store-bought milk, but the fat content should be at least 3.2%), large eggs, and instant dry yeast (you can use fresh yeast instead—then you'll need a 25-gram piece). Also use candied fruits or dried fruits; I added raisins and dried cherries. You can add ground nuts if you like. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. I weigh everything on a scale; you might need a bit more flour, depending on the egg size and flour moisture.
- 2
Step 2
Sift the flour into the mixer bowl, add the yeast and salt. Mix.
- 3
Step 3
In a bowl, combine honey and eggs; if the honey is too thick, heat it slightly in the microwave.
- 4
Step 4
Pour warm milk in portions and mix.
- 5
Step 5
It should result in a warm, homogeneous mixture.
- 6
Step 6
Pour the milk-honey mixture into the flour and start kneading the dough.
- 7
Step 7
Add soft butter during the kneading process.
- 8
Step 8
Knead the dough until smooth. It should remain slightly sticky and elastic. Cover with a towel and let it rise in a warm place for 1 hour.
- 9
Step 9
Mix the raisins and dried cherries with a teaspoon of flour.
- 10
Step 10
After an hour, the dough will rise very well, increasing in size by at least three times.
- 11
Step 11
Press down the dough with your hands, and knead in the raisins and cherries.
- 12
Step 12
Done!
- 13
Step 13
Place the dough into paper cups; I used large cups, so I divided it into 3, but you could easily divide it into 4.
- 14
Step 14
Cover the molds with a towel and let rise in a warm place for 45 minutes.
- 15
Step 15
Preheat the oven to 180 degrees, place the baking forms with the dough in the oven and bake for 40 minutes. Keep an eye on them, as the time may vary slightly depending on your oven.
- 16
Step 16
Once the paskhas have cooled, decorate them as desired: chocolate glaze, icing, or gelatin-based glaze (my version).
- 17
Step 17
Happy Easter!