Ukrainian culinary specialist Evgeniy Klopotenko shared tips for preparing paska on his website.
“In order for the paska to remain soft longer, you should think about this at the stage of kneading the dough and baking. The balance of ingredients is of primary importance: a butter dough with butter, eggs and sugar usually does not dry out longer than a leaner one,” noted Klopotenko.
It is advisable to sift the flour so that the structure of the dough becomes even more even and the pulp is airy.
It is important to bake the paska well: unbaked baked goods spoil faster due to excess moisture inside. And the glaze, applied to the already cooled paska, can partially protect the top from drying out.
Tips for preparing paska:
- sift the flour before kneading;
- add enough butter and other rich ingredients to the dough;
- bake the paska until fully cooked, but do not overdry;
- Allow the baked goods to cool completely before packing;
- Cover only cooled paska with glaze.
