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By Katya Lyukum
Paska | Classic Easter Bread
13 steps
Prep:5hCook:1h
This Easter bread recipe is "classic" in the sense of being similar to recipes available in many sources with minimal differences in quantities. Some give more sugar, others less butter or milk. So it is possible to adjust it to your taste. Since the flour can "take in" more or less moisture, follow your experience with the flour you use. The recipe below is developed for Butler's Gold wheat flour, type 00, by Barton Spring Mill.
/for 3 Paskas to be baked in 15 oz paper molds/
TOTAL 1241 g - 180 g for decorations = 1061 g / 3 portions = 353.6 g
It is relatively less elaborate and heavy with eggs, dairy, and butter than some traditional Paska recipes.
Updated at: Thu, 17 Aug 2023 02:51:31 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
150
High
Nutrition per serving
Calories1380.4 kcal (69%)
Total Fat44.6 g (64%)
Carbs217 g (83%)
Sugars82.1 g (91%)
Protein27.4 g (55%)
Sodium262.6 mg (13%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
for starter
for dough
95gegg yolks
150gpowdered sugar
1 Tbsplemon zest
2 Tbspvanilla extract
1 Tbsporange blossom water
454gwheat flour
bread, sifted
¼ tspsalt
114gbutter
for dry fruit
Instructions
Step 1
Sift the flour. It should be room temperature.
Step 2
Combine raisins and diced orange peel with alcohol and water in a jar, cover with a lid, shake, and leave to rehydrate and infuse.
Step 3
In a bowl, combine the ingredients for the starter — yeast, warm milk, flour, and sugar — and put it in a warm place to ferment. It takes about 15-20 minutes.
Step 4
Using a whisk, combine the yolks with zest, orange blossom water, and vanilla extract until homogenous.
Step 5
Combine the starter, yolk mixture, the second portion of flour, and salt in a stand mixer bowl. Mix all ingredients at the lowest speed with a hook attachment. Increase the speed to the next dial and knead for 5 minutes to develop gluten.
Step 6
During the next 5 minutes, add powdered sugar gradually, by one tablespoon. Let every sugar portion incorporate into the dough before adding the next one.
Step 7
Thinly slice cold butter and add it to the dough. Continue kneading the dough for the next 5 minutes until shiny and smooth.
Step 8
Stop kneading and remove 180 g of dough. Knead it with 35 g flour until flour is fully incorporated. This dough will ferment simultaneously with the rest to be used for decorations. Keep it at room temperature in a closed container.
Step 9
Add the raisins and candied orange peel to the rest of the dough and knead to incorporate. Cover with a towel and leave to rise at 75-80F. You can use a proofing box or your oven "Proof" setting. The dough should double in about 1-1.5 hours.
Step 10
When the dough has doubled in volume during the bulk fermentation, shape it by folding it. Divide the dough into 3 even portions (~353 g), shape each into a ball, put them in the 15 oz paper molds (to 1\3 of the height), cover with plastic wrap, and let the dough rise again in a proofing box (75-80F). The dough should triple during the 2 hours.
Step 11
Shape the decorative elements with the reserved dough and keep them covered at room temperature until ready to use. Heat the oven to 350F.
Step 12
When the dough has risen, brush the top with egg yolk and arrange the decorative elements. Apply a thin layer of eggwash to the decorations. Bake at 350F for 10 minutes, then reduce the temperature to 325F and bake for another 25 minutes. Turn the oven off and leave the bread in the hot oven for another 10-15 minutes. Check the doneness with a dry bamboo skewer when inserted through the center.
Step 13
Turn off the oven, open the oven door halfway, and the Paskas cool in the oven for 15-20 minutes before taking them out. Gently take them out and keep them in a warm place until they reach room temperature. Store Paska wrapped with plastic wrap or in a closed container. Remove the paper mold before serving.
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