Easter

Ancient Ukrainian paska

1. Sift flour and add yeast. Heat the milk (do not boil) and melt the butter in the milk, add 220-240 g of sugar. Cool the resulting mixture to 30°C and pour into the flour. On a floured board or in a bowl, knead the dough until it stops sticking to your hands or the edges of the dish (about 20 minutes). Cover the container with the dough with a lid, film or a towel and put it in a warm place. Raisins should be washed, dried and rolled in flour so that they are evenly distributed in the dough. Separate yolks from proteins. Set aside one yolk for coating. When the volume of the dough doubles (it will take 75-90 minutes), add egg yolks, beaten until white with 1 tbsp. a spoonful of sugar. Beat the whites into a strong foam. At the end of whipping, add salt to the proteins. Gradually introduce beaten proteins into the dough. Important: do not add flour to the dough, even if it seems that the dough is very thin and sticky.

2. Add raisins and grated zest to the dough, mix thoroughly. Set to fit again. Heat the oven to 180°C. Grease the baking form well with oil, line the bottom and walls with baking paper or oiled paper.

3. When the dough rises for the second time (about the same time as the first time), knead it slightly (release the accumulated carbon dioxide), fill the baking form up to a third of its volume with a ball of dough and put it in a warm place for at least for 15-20 minutes. Cover the form with the dough with a napkin.

4. When the dough in the mold has risen well, that is, it will increase significantly in volume and occupy 3/4 of the volume of the mold, grease the surface of the dough with the reserved yolk and bake for 40-50 minutes.

5. Sift powdered sugar through a fine sieve and dilute with lemon juice. Whip the egg whites into a thick foam and, without stopping whipping, gradually introduce the lemon-sugar mixture. Cover the pastry with the resulting glaze and decorate to taste. The glaze dries for about a day, but it can also be dried in the oven at a temperature of 80-100°C.

* The readiness of the dough after the second rise is determined as follows: the dough, which has risen well, increases in volume by 2,5 times; when you press on it with your finger, it slowly, and not quickly, aligns; the surface of the dough is convex, it has a pleasant alcohol smell.

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