Puffy, fragrant, golden – it symbolises not only the holiday, but also the warmth of the family circle
There are some aromas in the world that can evoke the warmest memories. One of them is the aroma of freshly baked paski, which hovers in every Ukrainian home on Easter.
Lush, fragrant, golden – it symbolises not only the holiday, but also the warmth of the family circle, home comfort, preservation of traditions. On the page annasimiachko shared a recipe for a real paski, which will turn out tender and surprisingly tasty. It is based on a classic milk-based dough with a lot of yolks, zest, sultanas and candied fruits, which give the dessert a unique flavour.
Recipe
Ingredients:
- Milk 500 ml
- Fresh yeast 30g
- White sugar 120g
- Vanilla sugar 2 sachets
- Chicken eggs 2pcs.
- Yolks 6 pcs.
- Salt 1 tsp
- Wheat flour 980g
- Orange zest 1 pc.
- Orange candied fruit or mixed candied fruit 200g
- Sultanas 200g
- Butter 120g
Preparation
- Pour warm (not hot!) milk into a large bowl – the ideal temperature is about 37-40°C. Dissolve the yeast in it, add 1 tbsp sugar and a few spoonfuls of flour – it should be the consistency of thick sour cream.
- Cover with a towel and leave in a warm place for 15-20 minutes. The leavening should “come to life” – increase in volume and form foam.
- Add the rest of the sugar, salt, two whole eggs, vanilla sugar and half the flour to the pasta.
- Start kneading – either with a spoon or with a mixer fitted with the dough attachment.
- Then add the yolks and orange zest. Stir in the remaining flour in batches and knead into a soft, elastic dough. It should be slightly sticky, but not runny.
- Add the soft butter, divide it into several portions and continue kneading for 10-15 minutes. The dough will become shiny and will easily come away from your hands and the walls of the loaf pan.
- Pre-soak the sultanas in boiling water for 10 mins, then dry them. The candied fruits can also be chopped smaller. Dust everything with a little flour so that the filling doesn’t sink to the bottom of the dough and gently stir it into the dough.
- Cover the dough with a towel or clingfilm and leave in a warm place for 1-1.5 hours – it should at least double in size.
- Then lightly grease your hands with butter, knead the dough and mould the kulichi.
- Place them in the moulds, filling only a third of the volume.
- Leave to stand for another 30-60 mins, until there is about 2-3 cm to the edge of the moulds.
- Before baking, brush the top of the Easter cakes with beaten egg yolk for a nice golden crust.
- Preheat the oven to 170°C. Bake the cakes for 40-50 minutes, depending on the size of the mould. If the top starts to burn, cover with foil.
- Check for doneness with a wooden skewer – it should be dry.
To give the kulichs a beautiful gloss, prepare a sweet syrup: mix sugar and boiling water in equal parts (e.g. 3 tbsp sugar and 3 tbsp water). Stir until completely dissolved. As soon as you take the cakes out of the oven, immediately brush the tops with the hot syrup.
Tips:
- Flavour variations: you can add ground cinnamon, nutmeg, rum or orange liqueur.
- Do not open the oven for the first 30 minutes of baking to avoid the paski falling off.
- Paschas are best stored in parchment or a cloth towel in a cool place. They will stay fresh for 4-5 days.
In traditional Christianity, Easter is not just a baked good, but a sacred bread symbolising resurrection and new life. Its baking is a separate ritual, accompanied by purity of thoughts, prayer and silence in the house. That is why a real kulich is always prepared with love – and this love is felt by everyone who tastes it.
