East Ukrainian Pasca (Easter Bread)
Cooking time: 4 h
Difficulty: Medium recipe
Recipe yield: 8 pcs
Ukrainian Food Recipes
East Ukrainian Pasca (Easter Bread) – an Ukrainian cuisine recipe, pascas are baked for Easter, there are a lot of recipes. A special requirement for pasca is to stay soft longer and not stale. This recipe is just that, the paska remains soft for a long time, does not crumble and does not stale for a long time.
East Ukrainian pasca ingredients
- For the first batch
- Milk 500 g
- Pressed yeast 75 g
- Sugar 1 tbsp
- Wheat flour 2 cups
- For the second batch
- Egg yolk 2 pcs
- Eggs 6-8 pcs
- Sugar 500 g
- Salt 1.5 tsp
- Wheat flour 7 cups
- For the third batch
- Butter 150 g
- Ground cinnamon 1 tsp
- Raisins 200-300 g
- Vanilla sugar 1.5 tsp
- For decoration
- Egg white 2 pcs
- Salt 1 pinch
- Powdered sugar 150 g
East Ukrainian pasca recipe
To cook an Ukrainian cuisine recipe Eastern Ukrainian pasca, dilute the yeast in warm milk. Add sugar, flour, mix and put in heat for 1-1.5 hours.
Dough must rise three times. Grind two yolks, eggs, sugar and salt. Add the crushed products to the matched dough and mix. Then gradually pouring the sifted flour, knead the dough. After kneading, put the dough in heat again for 1-1.5 hours for approach.
Melt butter, cool, mix with cinnamon, vanilla sugar, soaked raisins.
Stir the products into a suitable dough and put in heat again for 1 hour approach.
The approaching dough does not need to be kneaded anymore. The dough is not tight and sticks slightly to the hands so that the dough does not stick, your hands can be greased with vegetable oil.
Put the prepared dough 1/3 into the molds for pascas and put in heat.
When the dough in the molds doubles, put the pascas in a preheated oven to 180°C (355°F) and bake for 30 minutes.
To decorate the top, add salt and beat the egg whites to strong peaks. Gradually pouring powdered sugar, beat into a lush, stable foam.
Ready pascas to remove from the mold, cool, and then dip into the sugar-egg mixture with the top. Sprinkle the top of the cake with multi-colored millet or another powder.
