Paska Bread Recipe
Paska Bread Recipe
Please find below the Paska Bread recipe and if you want to see more don't forget to subscribe!
Follow me:
Twitter:
Facebook:
Imgur:
Instagram:
Pinterest:
Yeast Preparation Ingredients:
• 150 ml Milk
• 105g All-Purpose Flour
• 25g Fresh Yeast
Dough Ingredients:
• 550g All-Purpose Flour
• 150ml Milk
• 90g Sugar
• 10g Honey
• 2 Medium Eggs
• 100g Melted Butter
• Lemon Zest
• Orange Zest
• Vanilla Extract
Cream Cheese Filling
• 400g Cream Cheese
• 100g Raisins
• 3 tbsp Sugar
• 2 Eggs
• Lemon Zest
• Vanilla Extract
• 3 tbsp Semolina
Directions:
Step1
Dissolve the yeast in the warm milk. Stir until the yeast is fully dissolved. Gradually incorporate the flour and continue stirring. Sprinkle with more flour on top and cover with a kitchen towel. Let it rest for 30 minutes.
Step 2
Start preparing the dough. In a bowl add the flour and in the middle add the yeast mixture. Now it’s time to incorporate the liquid ingredients: the warm milk, 2 medium beaten eggs and 1 tablespoon of honey. Start kneading the dough until all ingredients are incorporated.
Add the sugar, and the flavors: lemon zest, orange zest and vanilla extract. Knead the dough until the sugar is fully incorporated. The last step is the butter. Gradually add the melted butter and knead the dough until elastic. Cover and place it in a warm place until doubled in size.
Step 3
It’s time to prepare the cream cheese filling! In a bowl mix the cream cheese, 2 beaten eggs, the lemon zest, the sugar, the raisins, and the vanilla extract. Stir until all incorporated.
Grease with oil the surface in order to prepare the dough. Divide it and start forming the Paska base.
Step 4
Grease the prepared baking pan with some oil. Place the dough and press it a little bit with your fingers. Divide the remaining dough and start forming balls. Try to make them equal. Place them on top of the base. Add the semolina in the cream cheese filling and stir until incorporated. In the center fill in the cream cheese mixture. Grease with some milk. You can also use some beaten eggs for a brown color. Sprinkle with brown sugar.
Bake it at 170 °C for 40 minutes!
Enjoy!
Paska Easter Bread Recipe Kulich
Paska Easter Bread Recipe (Kulich)
Soft and fluffy traditional Ukrainian Easter bread with dried fruit and a sugar glaze!
How to make Cinnamon Rolls recipe - Dessert ideas
Paska Bread (Easter Bread from the PA Coal Region)
This is a wonderful traditional Paska Easter egg bread made here in the Coal Region. Fairly simple and delicious!
Tressa's Stay at Home Life---
Our Easter Collab Play List--
1 package (1/4 ounce) active dry yeast
6 tbls sugar, divided
2 cups warm water (110° to 115°), divided
1/2 cup nonfat dry milk powder
7-8 cups all-purpose flour, divided
3 eggs, beaten
1/4 cup butter, melted
2 tsp tablespoon salt
EGG GLAZE:
1 egg
2 tablespoons water
In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 3 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half and set one portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into six balls. Shape each ball into a 30-in. rope; make two braids of three ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into two long thin ropes; form into rosettes or crosses. Place one decoration on the center of each loaf. Cover and let rise until doubles, about 1 hour.
In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1 Loaf.
*********************************************************************
On Facebook--
On Instagram--
On Google+--
My Blog-- *******************************************************************
MAILING ADDRESS:
Helga's Pennsylvania Cooking
P.O. Box 12 5 E Roosevelt Ave
Elysburg, PA 17824
*************************************************************
Disclaimer: BE ADVISED: Any public comment left on Helga's Pennsylvania Cooking may get a video response from me rather than a written response. IF YOU ARE NOT COMFORTABLE WITH THIS DO NOT COMMENT! I am not responsible for any damage or illness anyone does to equipment or themselves from the information contained in the video. If you follow the video and you do not use proper ingredients or cooking methods and hygiene and get sick, it is your fault and not that of Helga's Pennsylvania Cooking! This information is given with the understanding that if you use this information you do so with no liability to Helga's Pennsylvania Cooking or this channel. These videos are for entertainment purposes only! Due to factors beyond the control of Helga's Pennsylvania Cooking, it cannot guarantee against unauthorized modifications of this information, or improper use of this information. Helga's Pennsylvania Cooking assumes no liability for property damage or injury/illness incurred as a result of any of the information contained in this video. Helga's Pennsylvania Cooking recommends safe practices when working with appliances, utensils, and safe cooking practices, or any other tools or equipment seen or implied in this video. Due to factors beyond the control of Helga's Pennsylvania Cooking, no information contained in this video shall create any express or implied warranty or guarantee of any particular result. Any injury/illness, damage or loss that may result from improper use of these tools, equipment, or the information contained in this video is the sole responsibility of the user and not Helga's Pennsylvania Cooking.
Classic Ukrainian Paska
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. This recipe features 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.
The source for the original recipe in Ukrainian by Marianna Dushar:
Adjusted to local ingredients featuring Butler's Gold flour by Barton Springs Mill by Lyukum Cooking Lab:
Watch Me Make Paska; The Best Recipe for Ukrainian Easter Bread
Learn how to make Ukrainian Paska, also known as Easter Bread, with this calming step-by-step tutorial. Learn the simplest, most full-proof way of shaping and baking a beautiful loaf of traditional Paska in your kitchen. #paska #ukraine #baking #bread #easter #tutorial
For the full recipe, visit
Explore more recipes & tutorials on my site:
Music for this video is given generously for use by award-winning cellist:
Stay connected with me!
Instagram: @nostalgicallymegan
Facebook: @nostalgicallymegan
Music for this video is given generously for use by award-winning cellist, @bensollee.
If you like this video and want to support the efforts in Ukraine by donating with me to World Central Kitchen, you can do so here:
To learn how to make an apple pie, take a few moments to watch my other tutorial here:
In Ukraine bread is the symbol of life.
It represents peace and friendship. Forgiveness and enduring memory. Since ancient times bread has been highly honored as a gift from above.
For generations, Paska has been the bread made in kitchens throughout the regions of Ukraine on Good Friday. The timing of Easter, the Christian holiday, more or less coincides with the pre-Christian ancient festival of spring called Velykden. For this reason, the celebration of Easter incorporates many ancient rituals, including the making of Paska.
A Ukrainian ethnographer, Stepan Kylymnyk, in his book Calendar Year in Ukrainian Folklore (vol. 2, 1959), described an old custom of baking three loaves. The purpose of the first was for the sun and the sky. They believed that the sun would give health and long life to their family members. The second loaf for the deceased and a third for the living people.
Loaves are often decorated, their symbolism belonging to spring themes. Nature, resurrection, and rebirth. Crosses are the most prevalent adornment for Paska, its significance in Christianity is obvious. In pre-Christian times, when people based their beliefs on nature and its phenomena, the cross symbolized the four seasons or four cardinal directions.
The bread itself is rich in butter and eggs. Round and tall, and baked in a variety of round baking pans, often in coffee cans they have saved throughout the year. While this recipe is simple, a variety of aromatics can be used…my favorite being orange zest. Also consider adding ginger, saffron, vanilla, or rum. Its texture resembles, for me, a mix between cake and bread.
While the dough rises, it is important for Ukrainians that they quiet their homes.
Right now, the United Nations estimates that over 9 million Ukrainians have been forced from their homeland because of war.
When I watch the footage emerging from these border crossings, my gaze stays longer on the images of grandmothers. Many in wheelchairs, pushed mile after mile, bundled under blankets often covered in a blanket of snow. These women should instead be covered in a dusting of flour, surrounded by family, carrying on the tradition of Paska baking this Easter season.
I believe so strongly in the power of food and its ability to connect cultures and unite us as people. The way taste and smell can make us both wistful for the past and hopeful for the future. This Spring, I’ll be foregoing my own traditions for the baking of Paska. I will quietly knead, shape, rise, and bake what so many generations of Ukrainian women have passed down through the generations. Will you join me in keeping this tradition alive on their behalf this year?
This video tutorial and printable recipe are free, but my hope is that you’ll be moved to action to click the button above and donate to World Central Kitchen, a non-profit committed to providing warm meals in 12 Ukrainian cities and across the border into Poland, Hungary, Romania, and Slovakia.
Easter Brioche Bread Recipe PASKA
More detailed video here
This recipe makes 10 mini Easter Brioche. Maybe considering doubling the ingredient.
Ingredients:
1/2 milk (warm)
1/2 tbsp yeast
1/2 cup sugar
3 eggs + 2 egg yolks
170 grams (1 1/2 sticks of butter)
1 tbsp vanilla
1 tsp salt
3 cup flour (bread flour is best but all purpose is fine too)
1 lemon zest
1 cup raisin (optional)
2 backs of black tea (optional)
Icing:
2 egg whites
1 cup sugar
2 tsp gelatin
Bake at 375F. Time will depend on the size and material of the mold. Mine took 28 minutes.
Instructions:
⚠️ Before we start I need to tell you that you will need to use a stand mixer for this recipe.
To the mixing bowl add warm milk. (Make sure the milk is not hot because heat will kill the yeast and the dough won’t rise.) Add yeast, sugar, eggs and stir until combined. Then add soft butter, salt, vanilla and lemon zest. Kneed the dough util it will look glossy and smooth. The kneeding time should take about 15 minutes on the highest speed.
Cover the bowl and let the dough proof for about 2 hours until it doubles in size. Please be patient.
If you want to add raisins to paska then prepare them now to give them enough time to soak well.
Wash the raisins first. Then add 2 bags of strong black tea and cover them with hot water completely.
After 2 hours, drain all the liquid and use paper towel to dry them well.
Add the raisins to the dough.
* If you are not adding raisins to the dough you will still need to kneed the dough the second time.
Kneed the dough for about 5 minutes until in becomes shiny and smooth.
Cover and let it rise for 2 hours.
Melt some butter and brush the butter on the molds for easy removal. Also use butter to help you shape the dough if its too sticky.
Split the dough. Stretch the dough and fold the sides toward the center. Flip it over and roll in against your working area to create a perfect ball. Place each ball into the mold and cover for 2 hours to allow it to rise.
Bake at 375F. The time will depend on the size and material of the mold.
Let the brioche rest for 20 minutes before removing it from the mold. If you need to, use the back of the knife to loosen the edges.
Icing:
To the bowl add egg white, sugar and gelatin. Use double boiler method to warm up the icing. Constantly mix to prevent the eggs from cooking. It should be warm to touch or 110F.
Mix the icing for few minutes until light and fluffy.
Decorate the Easter brioche.
Brioche molds