Paska and Babka Forever (2022)

Quick! What's tall, yellow, inside, andhas 60 to 120 eggs (mostly yolks)? No,not one of Big Bird's relatives, but an old-fashioned Ukrainian babka — a traditionalEaster bread. Perhaps such an irreverent opening may offend some — it is onlymeant in jest — because to Ukrainians, all breads, especially the Easter paskaand babka, are considered not onlyspecial, but holy and reverent.

Gunn's Bakery, Selkirk Avenue, Winnipeg, Manitoba, Canada

I still remember my mother baking pasky(plural of paska) when I was quite small. Whether it was Good Friday or HolySaturday I can no longer remember (I am getting older!), but І do I know thatit was a day of fasting until we visitedchurch — so all I could do is smell the sweet, warm, fresh paska, then smellthe kovbasa being prepared. Together the scents reminded the famishedme of Easter morning breakfast. Come to think of it, it was probably HolySaturday, because kovbasa would not have even been out (with no meat or dairyproducts eaten on that day) on Good Friday.

(Video) Ukrainian Easter Bread Babka or Paska

Now I can confess to a crime committedevery time Mama left the paska out to cool - as if no one noticed, the littleholes all over the outside of the goldenround breads, including the best one to be taken in the Easter basket for blessing in church, were my fault. How could akid resist those delicious golden raisins in the paska, the ones soft on the insideand crispy on the side exposed to theheat of the baking pan? Now that I'm way over 21,I still give in to theurge to do this. But now I bake babky (plural of babka) both with andwithout raisins, because my sons like raisins on their own, but not in anything else. Whilea, babka and a paska are two different Easter breads, often the words are usedinterchangeably. The paska is a rich round bread, with elaborate symbolic doughornaments baked into its top. The name is definitely Christian in origin, basedon the Hebrew word for Passover (pronounced peisakh). In the old days,pasky were not the round baking-pan-size breads that now conveniently fit intoour delicate Easter baskets. They were carried — or taken by wagon — to churchwrapped in large khustyny (shawls), and could be the size of wagonwheels. In her book "Mynule Plyve у Pryideshnie" [The Past isFlowing into the Future”, Dokia Humenna writes that if the paska grew so bigthat it could not be removed from the "pich" (clay oven), the ovenwas taken apart; this indicates both the size of a paska, and its ritual importance. The baked-in doughsymbols on the top of the paska include the cross, flowers, shyshky (pinecones), birds, rams horns and other curlicues, wheat stalks, and othermotifs - depending upon regional and personal preferences. lt takes greatskill to mold the ornaments out of the rich dough, (usually a stifferdough is used for the top), and to have them remain recognizable — let alonepresentable in church — after they are baked. My efforts so far have beenbarely passable. In the bible of Ukrainian cook books, Savella Stechishin's Traditional Ukrainian Cookery, there isone hint on the ornaments — they are to be placed on top when it isabout half risen.

I prefer the taste of a babka. This isa richer, almost cake-bread, much taller, than a paska, and with a round top,with no ornamentation. Some cooks glaze the babka with a light sugar icing, butI prefer the.shiny афі)ег top: resulting from a beaten egg-milk wash. The name baba, or babka, means grandmother,or old women, and stems from the matrilineal prehistoric Trypillianculture. The respect for the holiness of bread and its accompaniment of Ukrainiansduring every aspect of life also stems from this first agricultural society onour territory. There is an incongruity, however, І between the name and theshape of this Easter bread. While the name is feminine, the shape is phallic,therefore masculine (according to Dr. Robert Klymasz of the Canadian Center forFolk Culture Studies of the Canadian Museum of Civilization). Phallic worshipwas and still is common in many cultures, and is based on the reverence forfertility in life. In our culture, most fertility symbolism stresses the feminine,and the baba symbolized the first ancestor/grain, the birth-giver. The bakingof the paska/babka was not a simple matter of baking bread (but even the latterwas not simple, and always reverent). Ms. Humenna writes that it was baked withcenturies-old prescribed rituals. ''Baking paska was the most important eventof the year for the hospodynia (woman of the house)." Even the ashes remaining from the ovenafter baking the paska were removed and scattered over the garden when the firstseedlings were planted. The finest wheat flour was used for the Easter bread,along with butter, sugar, and many, very many eggs.

In her wonderful, touching sold-out book"Oy, Vershe, Miy Vershe" about the Lemko Region of Ukraine, Iwanna Sawyckywrites about Easter preparations. The story "Yak Zabiliyut' Sady" [Whenthe Orchards Turn White] tells about baking pasky after the pysanky arefinished. "This was a separate ritual, with separate reverent preparation-and a measure of generosity, abilityand wealth of every woman in the village was the amount of eggs in the dough ofthe Easter bread. This was an original contest which excited not only close neighbors,but the whole village. On Holy Thursday, egg shells were strung on bushes andtree branches along the village road. Thus, the 'orchards bloomed,' "theroadside bushes blooming not with cherry blossoms or white flowers,but with shells of chicken eggs, whichwere to testify about the wealth and generosity of the various family homesteads."With over 60, and up to 150 eggs perbatch (mostly yolks), the village must have really bloomed. Along with the other ingredients, the babka includes grated lemon zest,vanilla, sometimes ginger and/or saffron. The shafran (saffron) grew wild - itwas the yellow pollen-covered stigma of the Crocus sativus. Today, I think the fewthreads of saffron in a plastic pouch in the gourmet section of the food store areeven more expensive per gram than the dried European boletus mushroom.

(Video) Paska Easter Bread Recipe (Kulich) | Russian Easter Bread

The yeast batter is begun by the milk spongemethod, and results in a very soft dough. My mother never used a recipe, andher paska always come out just fine, although every time, she worried about it.I do remember that you know when the dough has been kneaded enough, because itno longer clings to the hand. Easiersaid than done, because to get to that stage, you knead until your shoulder andelbow joints separate! One year did the sacrilegious, and tried to knead thebabka in my Cuisinart food processor. I'm not superstitious, but way in theback mind I know that I was punished for this — the batter was so soft that itdislodged the blade, which got stuck on the rod. That was it - I had to takethe food processor, with the dough and blade still intact — to the repair shop.Using the electric mixer to get the batter smooth at the beginning is asmechanical as I am willing to get. You don't mess with ritual babka baking!

There was not just one type of babka/paska.Long ago, there were three, each baked symbolically for a specific purpose: theyellow babka for the sun, the white babka for the departed (the dead), and theblack babka for the family, for people. Another version

has the yellow babka for the sky and sun,the white for the air so that it may not bring evil and death, and the black babka,out of rye flower, flavored with various spices and roots, for the fertile earth.Each was baked on a different day, with special preparation of the makitra ornochva (kneading bowl) for the babka, and the dizha (kneading trough) for thepaska. When the dough was rising, allother adults had to leave the house, and the children were sternly instructedto remain silent, and not to disturb the babka. If the paska did not rise well,baked unevenly, "fell in the middle, or had a hole inside, this foretoldfamily disaster, either a death or illness or great misfortune during thecoming year. It was not permitted to taste the Easter bread until it wasblessed Easter morning. There is even a proverb about anticipating something asimpatiently as waiting to taste the blessed paska. The wood for the baking wasgathered during Lent, and the kindling was from the blessed pussy willowbranches received on Palm Sunday. Aswith pysanka writing, special prayers were said before a woman began bakingEaster bread.

(Video) Polish BABKA; How to make Polish food by Polish Your Kitchen

Stefan Kylymnyk paraphrases a very oldgrandmother's prayer as the "yellow" paska was placed on the oven: "Holy paska, may you be as great and beautifulas the sun, because it is for the sun that we bake you. May all (family membersmentioned individually) who are alive be healthy. May our children grow as quickly and finely asyou are. Shine for us, paska, as theholy sun shines; may our bread in the field be as rich and great as you are..." The "white" paska heard: "Maythe righteous souls be as pure and holy as pure, holy, and great is thispaska... May vou [the souls] be as happyand comfortable as the paska in the oven.We are baking this paska for you, our ancestors, we are honoring you,and in turn, mav vou help us... May your time in ray (paradise) be as beautifulas these pasky in the oven..." In placing the "black" paska inthe oven, the hospodynia expressed honor and respect for mother earth, and wishedpeople and all farm animals health and well-being. She prayed for a bountifulharvest, for no storms or lightning, no hail.

Other prayers were said as the paska/babkawas removed from the oven and left to cool. This bread cannot be placed on arack or other hard surface for cooling, but must be gently laid on a bed ofpillows or soft towels, and periodically turned, so that thetender bread cools evenly without settling.I have been following the babka recipe in Savella Stechishin's cook book formany years, with fine results (except for the Cuisinart disaster). Then, aroundfour years ago, my babky would not rise the way they should. They tasted just as wonderful asalways, but were very short. This bothered me, because I followed the recipe exactly.The same thing happened the following year. Then, Easter night as I was fallingasleep, the light bulb in my head lit up - the yeast! Unwittingly, I had used whateveryeast was available, and this was around the time that the new fast-risingyeast came on the market. The babka had no energy to rise for the third timethe way she always did! The next year 1 made sure I used regular, not fast-rising,yeast, and everything was back to normal. Maybe the solution to my problemwould have come sooner if I had known and said some of the ritual prayers.

Certainly we no longer approach Easterbread baking with the same ritual reverence our ancestors did. But withmemories of Mama baking according to memory, adding enough flour until thedough is "just right" (whatever that means), and kneading until the dough"shines right," I do approach this baking with my own specialreverence. And even with my haphazardhousekeeping, no matter what the oven looks like during the rest of the year,it must be shiny clean for the babka. In Winnipeg, with the large number ofUkrainians, paska and babka are available in the supermarkets before Easter,and are advertised as such. The bakeries allsell paska and babka. Gunn's Bakery, a second-generation North-End Jewish bakerycatering to the Ukrainian, Polish and Jewish clientele, has won top awards withits paska and Ukrainian wedding bread entries at the baking conventions. Italso sells a great kolach for Christmas.

(Video) Traditional Ukrainian Easter Bread | Paska | Kulich Bread | with Royal Icing | Кулич Пасхальный

Ritual bread baking is still alive, atleast in western Canada. Canada's National Ukrainian Festival in Dauphin, Manitoba,holds annual ritual baking contests, with amazing entries. Oseredok - theUkrainian Cultural and Educational Center in Winnipeg held an exhibit in its art gallery(not the museum), titled "Pratsia Zhinky... A Woman's Work: AnIntroduction to the Art of Ukrainian Ritual Breads," December 6, 1987, toJanuary 31, 1988. Approximately 200 different ritual breads wereexhibited, with submissions from all over Manitoba and other provinces. Thecatalogue to the exhibit, written by Olya Marko, the art gallerycurator, received an award for its artwork.

With the coming Velykden, may our babkyand pasky rise tall, may they taste the way they should, and may our childrenand their children for generations to come approach Easter morning withreverence for the traditions handed down over so many centuries.

Khrystos Voskres!

(Video) Paska - How to Make the Delicious Ukrainian Paska For Easter


(originally published in The Ukrainian Weekly, 1989, issue 18).

FAQs

Is paska the same as babka? ›

Babka is similar to “Paska“, but is usually sweeter. and richer, almost cake-like. While babka and paska are two different Easter breads, you will often hear the names used interchangeably.

What does Paska bread symbolize? ›

Christian symbolism is associated with features of paska type breads. The inside of paska can be a swirl of yellow and white that is said to represent the resurrection of Jesus while the white represents the Holy Spirit.

What is Paska bread made of? ›

Ingredients for Paska Bread

This Paska bread recipe is a traditional brioche dough recipe, enriched with egg yolks and sugar, then studded with golden raisins and baked up. The raisins are optional and you could definitely omit them if you'd like. Whole Milk: The milk gives this bread a softer crust and a rich texture.

What is the history of Paska bread? ›

Paska is a traditional Easter bread originating in countries with predominant Eastern Orthodox religion or cultural connections to the ancient Byzantine Empire and are a traditional element in the Easter holidays of Ukraine, Russia, Belarus, and Slovakia among others; countries well represented in the Coal Region.

Is babka Russian? ›

A babka is a sweet braided bread or cake which originated in the Jewish communities of Poland, Russia and Ukraine. It is popular in Israel (often referred to as simply a yeast cake: עוגת שמרים) and in the Jewish diaspora.

Who invented paska bread? ›

Paska is thought to have originated in Poland or the Ukraine. Paska is a type of yeast bread typically served at Easter time. It is usually made from flour, sugar, butter and eggs. A cross is normally made from strips of dough braided together, then placed on top of the loaf.

How do you pronounce paska? ›

Pronunciation
  1. IPA: /ˈpɑskɑ/, [ˈpɑs̠kɑ]
  2. Rhymes: -ɑskɑ
  3. Syllabification: pas‧ka.

What does the word paska mean? ›

paska, Finnish word meaning "shit"

What is baked in Ukraine for Easter? ›

The gastronomic symbol of Easter in Ukraine is Paska — sweet ritual buttery Easter cake. There are many recipes for baking Paska, they vary from region to the preferences in each family. The most common is a fluffy Paska backed of white wheat flour with the addition of raisins, nuts, spices and candied fruit.

How do you eat Paska bread? ›

You can eat it as is with coffee or tea for breakfast, or use it for the best tasting French toast. A mix between Italian Panettone and French Brioche, this Paska is a traditional Russian Easter Bread. I hope you give it a try and fall in love with this delicious Easter tradition just like our family has!

What do you eat with Ukrainian paska? ›

Paska is eaten on Easter morning, generously spread with Easter butter and cottage cheese.

What is a traditional Polish Easter dinner? ›

Easter is a feast of smoked meats and ham, where biała kiełbasa ('BYA-wah KEEW-basa') takes centre stage. This white sausage is made of unsmoked minced pork, with the addition of beef and veal, covered in a thin layer of pork casings and seasoned with salt, pepper, garlic and marjoram.

Why is paska eaten at Easter? ›

Ukrainian Easter bread or paska (which means Easter) is a slightly sweet egg bread that can be decorated with religious symbols. It's traditionally taken to church on Easter morning in a special basket with other foods to be blessed.

What bread based snack is associated with Easter? ›

Easter bread
German Osterbrot with raisins and almonds
TypeBread
Other informationPrepared for Easter
Cookbook: Easter bread Media: Easter bread

Why is babka called babka? ›

One theory says that with the "modern era's" smaller sizes the name shifted to the diminutive, "babka," meaning "little grandmother." Some others say the tall shape they were made in resembles a grandmother's pleated skirts.

Is brioche and babka the same? ›

babka is a rich pastry or rather brioche bread. Overbaking bread will cause it to dry out. Alternatively, if left open at room temperature or the fridge bread does dry out.

Is babka a cake or bread? ›

Babka is a dense cake, although it looks a little like a bread. It's a sweet yeast dough filled with fudgy chocolate or cinnamon in layers and baked. It also sometimes has a streusel on top. You may recognize it as that beautiful piece of cake/bread on your Instagram with hundreds of swirls of chocolate.

Can you freeze paska? ›

If you want them to keep for even longer, transfer the container to the fridge. Freezing: You can freeze paska for up to 3 months in an airtight container. For best results, make sure to keep them unfrosted before popping them in the freezer. To thaw the bread, place it on the counter for a couple of hours.

What is a traditional Ukrainian Easter meal? ›

Easter dishes are church-consecrated meals eaten during the family's Easter breakfast. Ukrainians consecrate mostly dishes that were not eaten during Lent: ham, sausage, cheese, butter, eggs, etc. Eggs are of special importance: there are krashanky (one-colored Easter eggs) and pysanky (hand-painted Easter eggs).

Is paska Russian or Ukrainian? ›

Read my disclosure policy. Paska (also known as Kulich) is a classic Easter Bread. It's a wonderful Easter tradition shared by Russian and Ukrainian people.

What is the Ukrainian word for Easter? ›

The word for 'Easter' in Ukrainian is Velykden', which translates to 'Great Day', and it is one of the biggest holidays in the country. Easter in Ukraine originates from the same holiday celebrated in other Christian communities, but it mostly adheres to the Orthodox faith and calendar.

Is Easter celebrated in Ukraine? ›

Easter Day is a public holiday across Ukraine and celebrates Jesus' resurrection from death, as told in the Christian bible. Ukraine's Easter holiday follows the Orthodox Easter date, which is often different from the Easter date determined by other Christian churches.

Why do Ukrainians put bread on caskets? ›

This is done to put the spirits of the deceased at rest again so that they can continue to enjoy their afterlife in peace. Following the trip to the graveside, most people will share in another feast to honour their loved ones.

How Do You Say Good Friday in Ukrainian? ›

Velykodn 'ia Piatnytsia”, Good Friday, is a solemn time that commemorates the day our Lord was crucified. This day is observed as a strict fast, so no meat or dairy products are consumed. No manual labor is allowed. All conversation is done quietly.

How do you decorate Ukrainian Easter bread? ›

Ukrainian Easter Paska (Bread) Decorating - YouTube

Where is Kulich from? ›

A kulich is a traditional sweet Eastern European food that is served to celebrate Easter. Kulich is a traditional Orthodox Easter treat which is native to Russia, and consumed by Orthodox Christians across Eastern Europe in the days between Easter and Pentecost.

What is the most popular Ukrainian dish? ›

Borscht. As described, borscht is the most famous dish in Ukrainian cuisine. Like varenyky, it's a national dish of Ukraine. Known for its distinctive deep red color, it refers to a type of Ukrainian beet soup made with beef, cabbage, and a variety of root vegetables.

What is the national dish of Ukraine? ›

The national dish of Ukraine is borscht, the well-known beet soup, of which many varieties exist.

How do you say Happy Easter in Polish? ›

Wesołego Alleluja = Happy Easter!

What is the most common food in Poland? ›

Pierogi. Pierogi are filled dumplings containing either meat, vegetables, cheese, fruit or chocolate. Pierogi is undoubtedly Poland's most famous and simple comfort food.

What do Polish eat on Good Friday? ›

On Good Friday night, hard-cooked eggs are colored and decorated with traditional designs. On Easter Saturday, święconka baskets filled with salt, hard-cooked eggs, butter, sausage, ham, bread, babka, and other foods are taken to a church to be blessed by the priest.

What can Catholics eat on Good Friday? ›

Also, on Ash Wednesday, Good Friday and all Fridays during Lent, adult Catholics over the age of 14 abstain from eating meat. During these days, it is not acceptable to eat lamb, chicken, beef, pork, ham, deer and most other meats. However, eggs, milk, fish, grains, and fruits and vegetables are all allowed.

What meat is traditionally eaten on Easter Day? ›

Lamb is the one food that is common in the Easter celebrations of many cultures. The roasted lamb dinner that many eat on Easter Sunday actually predates Easter—it is derived from the first Passover Seder of the Jewish people.

What meat is traditionally eaten on Easter Sunday in France? ›

In France at Easter time, classic main course offerings include herby roasted lamb, served perhaps with gratin Dauphinois, or navarin d'agneau (lamb stew). However, head to the rural regions and some traditional recipes are worth trying out as an alternative to the meat and potatoes on offer.

Paska or Kulich is a traditional Easter bread that is very popular in Eastern European countries.. We color eggs, we prepare Buzhenina (Roasted Pork Tenderloin) and we make Paska Easter Bread.. When I moved to the US and started my own family, I wanted to stick to the traditions and started making my own Easter bread.. In my family, we love Paska on the sweeter side with raisins, sugar glaze and sprinkles.. Today, I'm going to show you a step-by-step recipe of this traditional Eastern European Easter bread, so you can make it at home and surprise your family with a new and very delicious Easter treat.. Traditionally, Paska is baked in round and tall molds.. We lined it with parchment paper and boom, Paska mold is ready to be filled with a dough.. Transfer the bowl to a food processor with an attached dough hook, knead the dough until small bubbles start to appear, about 5 minutes.. In a medium bowl combine yeast, sugar, 3 tablespoons of flour and warm milk.. Transfer the bowl to a food processor with an attached dough hook and knead the dough until small bubbles start to appear, about 5 minutes.

Traditional Easter Bread, Paska, displayed with exquisite Ukrainian Easter eggs.. Paska is Ukrainian Easter bread, beautifully decorated.. A wide assortment of Paska, Ukrainian Easter Bread, baked by Four Corners Cafe & Catering , Fairfield, North Dakota.. Decorate the loaves with the same dough.. Grease the Easter cakes with a yolk well and place them in an oven.. Traditional Ukrainian Babka, or Easter Bread!. 1 cup of butter 2 cups of milk 3/4 cup of white sugar 1 cup of cold water ( I add ice) 1/2 cup of warm water 1 tsp sugar 2 tbsp of traditional yeast 6 large egg yolks 1/2 tsp turmeric (or saffron) 2 tsp of salt 8-9 cups of flour 2 cups of raisins 7 small coffee tins One beaten egg to brush the tops with. Transfer the dough to the bowl of an electric mixer and add the sugar, melted butter, egg yolks, salt, vanilla, golden raisins and 4 cups of flour.. You’ll find the BEST home cooking and Ukrainian food right in the North Dakota Badlands!

Ukrainian Easter bread, or paska, is a tall, cylindrical egg bread that’s speckled with raisins and baked in festive paper molds (much like Italian panettone or Russian kulich).. Make the Bread Base : In the bowl of a stand mixer, combine the warmed milk, active dry yeast and two cups of all-purpose flour.. Finish Building the Dough : Mix the sweet egg yolks into the dough, followed by the butter, vanilla extract, and foamy egg whites.. Allow the Dough to Rise : Cover the dough with a towel and set it aside to rise for 30 minutes.. Bake the Paska Bread : Fill each paper bread mold halfway with dough.. Soaking the raisins for a quick 15 minutes before adding them to the dough will bring such a wonderful texture and moisture to the bread.. Unbleached flour is the best choice for baking paska bread.. This paska bread is the perfect balance of light & fluffy brioche bread and plump, juicy raisins.. Baking the Paska Bread In the bowl of a stand mixer, combine the lukewarm milk with the yeast and two cups of flour.. While the dough is rising, separate the egg yolks from the egg whites and place them in separate bowls.. With oiled hands, fill up each paska bread mold about halfway with the dough.. Bake the bread at 350°F for about 30 minutes, depending on the size of your paska.. Making the Paska Bread Topping In a medium bowl, whisk the powdered sugar and milk together until smooth.

Traditional Paska Bread makes a sweet and delightful addition to your Easter table.. Studded with golden raisins and a braided top, this delicious bread is the perfect addition to your Easter celebrations.. This Paska bread recipe is a traditional brioche dough recipe, enriched with egg yolks and sugar, then studded with golden raisins and baked up.. Egg wash: Made from mixing an egg with water to glaze the top before baking.. Add liquid ingredients: Add sugar, butter, eggs, and vanilla to the bowl.. Make a shaggy dough: Add the flour and the salt into the bowl.. Let dough rise: Place the dough in a greased bowl and cover with plastic wrap.. Shape the base: Form the large piece of dough into a ball and place in a 9-inch round cake pan or a springform pan .. Top the dough: Divide the braid in half and use it to form a cross over the top of the large ball of dough in the pan.. Other Toppings: Aside from frosting or a glaze you can top this sweet bread with sprinkles!. Freezing: Wrap the cooled paska bread in a tight coat of plastic wrap followed by a layer of foil.. This Easter, delight your family with a loaf of this sweet Paska Bread.. Add the sugar, butter, eggs, and vanilla extract, and stir to combine.. Form the large piece of dough into a ball and place in a 9-inch round cake pan or springform pan.. Freezing: Wrap the cooled paska bread in a tight coat of plastic wrap followed by a layer of foil.

We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.. We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.. Jump to: sugar - white sugar water - luke warm yeast - instant dry whole milk - scalded and cooled flour - all-purpose, divided Read about why the type of flour can make a difference in my baking definitions post.. Whisk together the egg with about a tablespoon of water to make an egg wash. Brush the egg wash over the dough for a shiny finish when the bread comes out of the oven.. Sarah Mock We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.. 1 teaspoon sugar 1 cup lukewarm water 2 ½ t. granular yeast 3 cups whole milk scalded and cooled 15 cups all purpose flour divided 6 eggs beaten 1 cup sugar ⅔ cup butter melted 1 Tablespoon Salt 1 egg for brushing over bread

Makes 3 or 4 PaskaPride is taken in the ornamentation that decorates the top of the Paska, such as crosses, twists, rosettes, pine cones.. The gluten is what makes the dough form thin elastic sheets which can trap the gas formed by the yeast.. Dough that has a lot of gluten will be light in texture as the elastic dough will trap the gas formed by the yeast; dough that has not been kneaded enough and therefore does not have enough gluten, will be heavy and will not raise properly; the gas from the yeast will escape rather than being trapped.. If you find your dough is not rising well and think you may not have kneaded it enough, you may remove it from its bowl and knead it more, then return it to its warm place to rise once again.. For the best shaping of loaves, many cooks suggest forming the dough into a rectangle, rolling it firmly, then pulling the two ends underneath, forming a rounded loaf.. Some ovens heat higher than the dial indicates; you may want to test your temperature with an oven thermometer, or you may have better results in your oven if you lower the temperature by 25 or even 50 degrees; you might have to lengthen the baking time to make sure the bread is cooked; be sure to test breads for doneness if you have to change times or temperatures from the recipe.. Breads that have been brushed with an egg wash before baking sometimes will brown too quickly; either cover with foil or heavy brown paper or parchment paper, or next time do not brush with the glaze until the last 5 minutes of cooking time.. Loaves that are decorated by forming a base then placing the decorations on top which then rise together will use approximately 1/3 for the base with the remaining 2/3 being used for making elaborate ornaments.. Reserve a portion of dough and make two long snakes (length should reach from one side of shaped loaf, over the top, and to the other side of the loaf, reaching slightly under the loaf).. Form a cross on top of the shaped loaf, pulling the ends of the strips underneath the loaf, then carefully set to rise in a warm place.. The dough reserved for the ornaments would have additional flour kneaded in, the ornaments are formed, then they are placed on top of the loaf.. Others suggest the risen loaf be gently slashed (not very deeply, and this must be done very carefully to avoid deflating the loaf), then placing the ornaments into the slashed area so that they can stick to the dough easier.. Still other cooks find that adding the ornaments when the loaves are about half risen allows enough time for the ornaments to “stick” but not to rise out of shape.

2 cups + 2 Tbsp warm milk (I used whole milk). 6 eggs, room temp. 1 Tbsp active dry yeast. 2 cups sugar. 2 sticks unsalted butter, (1/2 lb or 226 grams), melted (if using salted butter, omit the salt). 1/2 tsp salt. 1/2 cup sour cream. 1 tsp vanilla 9 cups all-purpose Canadian flour, divided ** ( measured correctly ). 1 to 1 1/2 cups raisins (white or brown). Canadian flour is made in Canada has a higher gluten content and produces a softer bread than American all-purpose flour.. I used the King Arthur’s bread flour (4 cups) and 1/2 cup of a/p flour (I was running short on bread flour).. In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.. Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but won’t stick to your fingers).. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full.. 2 cups + 2 Tbsp warm milk , I used whole milk 6 large eggs , room temp 1 Tbsp active dry yeast 2 cups sugar 2 sticks unsalted butter , (1/2 lb or 226 gr), melted (if using salted butter, omit salt) 1/2 tsp salt 1/2 cup sour cream 1 tsp vanilla extract 9 cups all-purpose Canadian flour , divided 1 to 1 1/2 cups raisins , white or brown. In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.. Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers).. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full.

This dough contains three whole eggs and eight egg yolks along with twelve cups of flour .. Luckily, the dough is soft and smooth and easy to work with by hand, and it’s very satisfying to knead a giant ball of dough.. These decorations are held in place on top of the paska with toothpicks during baking, which helps keep everything pretty so that you don’t have to rely solely on your incantation 😉 Oh – and about the baking tins: you can use pretty much anything to bake paska in, from cake pans to coffee cans to I-don’t-know-what-else.. Transfer the dough to a very large bowl and work in enough flour with your hands until you have a soft dough that doesn’t stick to the bowl (you may not need all the flour – but if you need more, that’s OK too).. Turn out the dough onto a work surface and knead the dough, adding in any remaining flour as necessary, until it is very smooth, soft, and elastic (about 15 minutes).. Prepare your baking tins (two 9″ round springform pans would be perfect) by buttering the bottom and sides, then fold a piece of parchment paper in half lengthwise to make a collar around the inside of the tin.. Place the dough smooth side up in the prepared baking tins.. Cover the formed dough and the reserved dough with a tea towel and let rise for about 30 minutes.. After 30 minutes, shape the reserved dough into decorations for the paska.. For each loaf, make a twisted rope around the edge by rolling out two long snakes of dough and twisting them together.. To make the 4-cornered cross, roll out a log of dough with fat ends.. Repeat with another strand of dough (up to 4 strands total) and arrange on top of the paska so it overlaps the first one and the ends point in all four directions, like a compass.. For the twisted strand, make two long thin stands of dough and twist them together, leaving several inches untwisted at each end.. Cover with a tea towel and let the decorated dough rise for about 30 minutes more, until it is a few inches from the top of the parchment paper collar.

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