Ukrainian Easter Paska
- 2 env. active dry yeast
- 1 tbsp. sugar
- 1 tbsp. flour
- 1/4 cup warm water
- 12 cups sifted all-purpose flour *
- 2 cups milk, warm (100F to 110F)
- 3 lg. eggs, room temperature
- 8 lg. yolks, room temperature
- 2/3 cup sugar
- 1/4 tsp. salt
- 1 tsp. pure vanilla extract
- 1 lemon, zest of
- 1 orange, zest of
- 3 tbsp. rum
- brandy
- 8 tbsp. (1 stick each) unsalted butter, melted
- 1/2 cup vegetable
- sunflower oil
- 3 lg. eggs separated **
- In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100F to 110F).
- Mix until smooth.
- Set bowl aside until mixture is bubbly, 10 to 15 minutes.
- Add 4 cups flour and milk to yeast mixture.
- With a wooden spoon, mix until well combined.
- Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
- Add the yeast mixture.
- Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
- Whisk on medium speed until combined.
- Remove whisk attachment from machine, and fit with the dough hook attachment.
- With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
- Transfer dough to a clean work surface.
- Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
- Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
- Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
- Place rack in lower two-thirds of oven, and heat to 350.
- Butter two 9-inch saucepans.
- Cut a piece of waxed paper (I prefer parchment paper) about 2 inches longer than the circumference of the saucepan, coat with butter.
- Fold this in half lengthwise to make a double thickness.
- Place inside the saucepan, patting it to adhere to the butter.
- The collar should extend 3 to 4 inches above the rim of the saucepan.
- Seal the 2-inch flap with more butter.
- *** When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
- Divide remaining two-thirds dough evenly between saucepans.
- Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
- After 30 minutes, on a clean work surface, shape reserved dough into desired motifssolar, crosses, rosettes, birds, braids, scrolls, etc.
- Keep any dough that is not being used covered with plastic to prevent it from drying out.
- Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
- Attach decorative dough ornaments, using a toothpick if necessary to secure motifs to loaves.
- Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
- (Do secure motifs with toothpicks and leave them on to bake then gently take them out after baking.)
- In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
- Brush egg mixture on surface of loaves.
- Bake for 10 minutes, lower the oven temperature to 325F, and bake for an additional 50 minutes.
- Cool paska in pans for 30 minutes.
- When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
active dry yeast, sugar, flour, warm water, flour, milk, eggs, yolks, sugar, salt, vanilla, lemon, orange, rum, brandy, unsalted butter, vegetable, sunflower oil, eggs
Taken from www.foodgeeks.com/recipes/18280 (may not work)