Simple Paska
The Ukrainian word PASKA refers to the ornately decorated Easter bread customarily prepared for Easter. Paska is the focal point of the Easter Celebrations both at the Family table and the Blessed Easter Basket. Paska is always baked in a round form with elaborate dough decorations. The Easter bread is usually decorated with a four sided cross, a symbol of Christianity. Dough birds, flowers, twisted rope wreaths and fertility symbols are also made to decorate the Paska. These ornaments symbolize spring renewal that date back to Pagan times.
Step 1: Prepare the Yeast Sponge
Ingredients for yeast sponge:
35 grams fresh yeast cake
1 heaping tablespoon of granulated sugar
1/2 teaspoon salt
2 cups scaled milk, cooled warm to the touch
2 cups sifted warmed flour
Method for Step 1:
In a bowl, crumple the fresh yeast cake and combine with sugar and salt. Slowly add milk. Whisk till smooth. Set aside for 5 minutes till yeast starts to foam.
In a 5 quart bowl of a professional size -10 speed mixer, fitted with a paddle attachment, slowly add yeast foam to 2 cups of warmed sifted flour. Blend well till smooth. Pour yeast batter into a larger bowl as you will need the mixing bowl for the next step. Cover and place the yeast batter in a warm draft free spot. Wait appr. 1 hour till yeast mixture is bubbly, doubled in bulk and spongy. This is called the YEAST SPONGE.
Step 2: Making Paska Dough
Ingredients for paska dough:
6 x-large eggs room temperature
1 cup granulated sugar
1 teaspoon salt
160 grams softened butter (appr. 6 oz)
7-8 cups sifted warmed flour
Step 2A: Blending the Yeast Sponge with Eggs
In a 5 quart bowl of a professional mixer, fitted with a paddle attachment, beat together eggs and sugar on a medium speed. Increase to a higher speed and beat till light in colour and doubled. Reduce speed and add softened butter and salt. Beat for 2 minutes.
On a low speed, add the yeast sponge to the egg mixture. Blend well.
STEP 2B: Incorporating the Flour
Attach the dough hook to the mixer. Slowly add the flour in 2 cup increments until the dough comes together. Depending on the flour you are using, just add 6 cups of the flour and then judge whether you need the extra cup of flour. At this point, you can knead by hand for 8-10 minutes.
Step 3: Kneading the Dough
Lightly sprinkle clean work surface with flour. Scrape out the dough from the mixing bowl. If dough is too sticky add more flour as you knead. Shape the dough into a ball and fold it towards you. Using the heals of you hands and body weight push the dough into itself and away. Repeat this process several times and from time to time give the dough a quarter turn. Continue kneading for 8-10 minutes until the dough is smooth, satiny and doesn't stick.
Place the kneaded dough into a lightly oiled large bowl. Lightly grease the top of the dough to prevent drying. Cover the dough with a clean sheet of parchment and an embroidered family cloth. Place the dough in a warm draft free place. Let the dough rise and double/triple in bulk. This will take approximately 1.5 hours.
Step 4: Lining Pans & Shaping Paska
Step 4A: Preparing the Pans
Prepare two 4 quart oven proof pans and 3three 5 inch honey cans
Make an accurate template with a pencil and cut out the appropriate sizes for lining your baking pans both bottoms and sides. Line the bottom and the sides of two 4-quart ovenproof pots and three 5 inch pans with buttered parchment paper.
Step 4B: Punching the Dough
When the dough has doubled or even tripled in bulk you are ready to punch the down. To punch down the dough, push your fist deep in the centre of the dough and pull the edges to the centre.
Step 4C: Shaping the Paska Bread
NOTE: If you plan to ornament the paska, reserve 2 handfuls of Paska dough.
For a round Paska, hold a ball of dough and pull sides under until the ball is evenly rounded and smooth on top. Fill the pans 1/3 full of dough. Do not fill more as the dough rises while baking. Cover with a clean towel and leave in a warm draft free place until it has risen 2/3 full.
If you are choosing to decorate the Paska, follow instructions in STEP 5A. Make sure you have reserved 2 handfuls of dough for the decorations.
If you are choosing a simple Paska without decorations, proceed with step 5B, glazing.
TIP: This is a good time to preheat your oven to 375 F.
Step 5: Ornamenting and Baking the Paska
Step 5A: Simple Paska Ornament (Noodle)
Split your reserved dough into 2 equal amounts (appr. 5 oz. each). Roll each piece into an evenly rolled long noodle. Roll out double the circumference of the baking pan as you will tightly twist the noodles. Make sure your surface is lightly floured. Place the rolled noodles side by side. Start overlapping both noodles. You should have an entwined decoration. Cut the untidy ends. Place the entwined noodles on the perimeter of the Paska. With sharp scissors, cut off the remaining dough and tuck in the ends gently. This makes an effective wreath. You can continue repeat this process and make a smaller wreath to cover the Paska top.
Note: check back for a tutorial on birds, crosses, and braids coming soon!
5B: Create Egg Wash and Glaze The Paska
1 egg and 1/4 teaspoon salt
In a small bowl, beat the egg with a fork and add the salt. Keep beating till egg mixture turns to liquid.
Delicately egg wash the paska top and any decorations, and let the Paska rise another 15 minutes.
5C: Baking the Paska
Your oven should be preheated to 375. Place the Paska(s) in the middle lower shelf, 2-3 inches apart. Spacing will ensure even baking. Bake for 10 minutes and lower the temperature to 325 F and bake for 30 minutes or longer. Bake until golden brown. Remove from the oven and place on a cooling rack. Let the Paska sit for 10 minutes before gently removing from the baking pans. As the Paska cools on the rack, rotate their position gently to prevent settling.
TIP: Baking times vary as most ovens bake differently (gas, convection and regular).
TIP: If the top of the Paska browns too quickly, cover the tops loosely with foil.
TIP: If you decide to bake a larger Paska, this will effect the baking process.
