According to Yanyuk, paskas according to this recipe will turn out amazing even for those who have never cooked them before. He noted that this recipe for Easter will not fail.
Ingredients for the dough:
- 500 ml warm milk (2.5%);
- 50 g fresh pressed yeast;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. flour.
Products for the test:
- 1 kg of wheat flour (protein content from 10 g per 100 g);
- 250 g sugar;
- zest of one orange;
- 5 egg yolks;
- 200 g butter (82.5%, 72–73% possible);
- a pinch of salt;
- 30 ml sunflower oil;
- about 100 g of flour for dusting.
For the glaze:
- 1 egg white;
- 2 tsp. lemon juice;
- 200 g of powdered sugar.
For decoration (optional):
- about 50 g candied fruits;
- about 30 g almond petals.
Preparing the dough
- Pour warm milk into a deep bowl, add sugar and yeast.
- Stir and add flour. Stir until smooth.
- Cover with a towel and leave for 30 minutes to activate the yeast. Foam should appear on top.
Preparing the Fragrance Base
- Grate the zest of one orange.
- Add sugar and stir to infuse the orange flavor.
- Add the egg yolks and mix with a whisk.
- Then add the melted butter (it should not be hot) and stir again.
Kneading the dough
- Add the resulting mixture to the dough and mix well. Then add flour and salt. Mix with a spatula first, then start kneading with your hands. The dough will be sticky, so use flour to dust it. When the dough is partially kneaded, add sunflower oil and continue kneading. The total kneading time is about 10 minutes. The dough should be soft, elastic and airy.
- Form the dough into a ball. Lightly grease a bowl with oil and place the dough in it. Cover with a towel or cling film. Leave for 1.5 hours until the dough has approximately doubled in size.
- Place the dough on the table. Divide into pieces, form into balls and place in molds. The dough should take up about half of the pan.
- Cover the molds with a towel and leave for 60 minutes until they have roughly doubled in size.
- At the same time, preheat the oven to 180 °C (top-bottom mode, no convection).
- Place the pans on the lower rack of the oven and bake for 40 minutes at 180°C.
- If the top begins to brown too much, cover with foil.
- The finished paskas should be golden and ruddy.
- Decorate the Easter eggs with icing and decorations.
What kind of paska will it be?
Yanyuk assured that the taste of this paska is simply unique and unforgettable.
“The aroma is simply wonderful. You will 100% like it. It’s very tasty,” he noted. “The paska will be very fluffy. I have the feeling that it just melts in your mouth. When you put it on your tongue, it feels like it just dissolves in your mouth.”
