Traditional ukrainian paska for Easter
of 550 g
Easter for Ukrainians is the biggest family and the most anticipated holiday. It is always associated with traditional pastries, grandmother’s paska and pies, cosiness, a noisy family feast, and warm memories from childhood. With the help of homemade baking, we tell our story, pass on traditions, and preserve the memory of the past and present.
Homemade baking is the joy, sadness, tears, memories, laughter, and pain experienced by our nation.
Homemade baking is like a living soul, like a soul that we cannot see, but feel.
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
The day before baking the paskas, you need to infuse dried fruits in a mixture of juice and rum.
Also, take out all the ingredients from the evening, they should be at room temperature. If you are very warm, we get the ingredients in 2-3 hours.
Method of cooking for the steam
Heat the milk to 30 degrees (barely warm).
Dissolve 70 g of yeast in milk. Add 300 g of flour.
Mix everything well, cover with a film and leave for 30-40 minutes.
Steam should fit.
Method of cooking for the dough
Take a large bowl, and use a mixer to beat room temperature butter with sugar or powder.
Gradually add eggs with peel. If you add vanilla, you can add it now.
Next, add steam.
Gradually introduce the flour, but do not rush – it may take less (it is better not to jam the dough, to mix it).
As much as it is difficult to beat with a mixer, transfer it to the table and knead it with your hands.
It takes up to 20-30 minutes to knead. At the same time, do not put a lot of flour, but it is better to lubricate your hands with oil. The dough should be soft and elastic, not stick to hands and surface.
Put a bowl, cover with a towel, and put it in a warm place for 1 hour.
Take out the dough again, and mix in dried fruits (towel-dried and sprinkled with flour).
Cover again and let it rise for 1 hour.
Form into strips and place in moulds. The amount depends on the size of the moulds. If you want to get 500 g of dough, you need to put 550 g of dough. The liquid evaporates during baking.
Allow rising in the forms for 30 minutes. The oven should already be heated to 180, and bake for 30-40 minutes. If necessary, cover with parchment if the top is very brown. Remove, cool it, and you can apply glaze and decorations.