On March 31, Ukrainian culinary blogger Anna Skiba shared on Facebook a recipe for soft paska without kneading the dough.
The author offered a recipe in which she immediately indicated in what quantity the ingredients should be added.
Preparation
- Prepare the dough. Dissolve 20 g of fresh yeast or 8 g of dry yeast in 250 ml of warm milk.
- Add 1 tbsp. l. sugar, 4 tbsp. l. flour (with protein content from 13 g). Stir and leave in a warm place for 20 minutes.
- Prepare the egg mixture. Melt 100 g butter. Separate four yolks and add 120 g of sugar to them. Beat until fluffy foam.
- Add melted butter, 1 tbsp. l. honey, a pinch of salt and a bag of vanilla sugar.
- Combine the dough with the egg mixture.
- Prepare the dough. Gradually stir in 450 g of flour. The dough should be soft and sticky – no need to knead for long.
- Add chocolate drops or dried fruits.
- Leave the dough in a warm place for 20 minutes.
- Place the dough in paper molds, filling them about halfway.
- Cover with a towel and leave for another 30 minutes.
- Bake the paska in a preheated oven at 170°C for 40 minutes.
- Do not open the oven for the first 20 minutes. If the top is browning too much, cover it with foil.
