Mix this with milk and the paska will not go stale for a very long time. Unusual recipe

According to the blogger, paska is easy to prepare, but it turns out incredibly tasty thanks to the secret ingredient – potato broth. It is the starch in the broth that helps baked goods stay soft and moist.

Ingredients:

• 200 ml milk;
• 150 ml potato broth without salt;
• 35 g live yeast;
• 250 g sugar;
• 3 eggs;
• 3 yolks;
• 180 g butter;
• 60 g sour cream;
• a pinch of salt;
• vanilla extract;
• 950 g flour;
• 100 g raisins;
• orange zest.

Step-by-step preparation:

1. Mix warm milk with potato broth. Add yeast, 1 tbsp. l. sugar and 2 tbsp. l. heaps of flour. Stir and leave in a warm place until activated.
2. Combine the eggs with the yolks, remaining sugar and salt. Beat with a mixer until it becomes a fluffy light mass.
3. Mix the activated dough with the egg mixture. Add warm melted butter and heavy sour cream. Enter vanilla.
4. Gradually add sifted flour. First mix with a spoon, then with your hands lubricated with vegetable oil.
5. Knead until the dough is smooth and comes away easily from the sides of the bowl and your hands.
6. Cover the dough with a towel and leave it warm until it doubles in size.
7. Punch down the dough carefully. Add raisins and zest. Leave again for the dough to rise again.
8. Grease the molds. Fill them with dough, but no more than a third of the total volume. Remove excess raisins from the surface to prevent them from burning.
9. Cover the molds with a towel. The dough should rise almost to the edges.
10. Press the dough lightly with your finger – if the dent slowly returns, it's time to bake.
11. Brush the tops of the Easter eggs with yolk and milk.
12. Bake at 170°C on medium level until done.

Important nuances

1. Potato broth makes the paska pulp fibrous, moist and does not allow it to dry quickly.
2. Use strong flour with 12g protein or higher. The higher the protein, the better the structure.
3. The oil should be warm, but not burn the yeast.
4. If the tops of the beans start to burn, cover them with foil.
5. The dough must be kneaded with love and not injure the molds with unnecessary movements after proofing.
6. Leave the finished paskas to cool on a wire rack to avoid condensation forming on the bottom.