Usually in Ukraine, paska is baked on Maundy Thursday (rarely on Holy Saturday), and 3 days before Easter, this festive bread can easily become stale. Fortunately, there are proven recipes with which paskas turn out to be tender, soft, and can also not become stale by the end of the Easter holidays.
Today, our attention was drawn to the recipe for paska from albik food – a popular food blogger who publishes proven and quick recipes. They succeed to everyone.
So, to prepare the perfect pashka, you need:
- cream 10% fat – 200 g;
- eggs – 3 pcs.;
- fresh yeast – 25 g;
- sugar – 230 g;
- melted butter – 120 g;
- raisins – 100 g;
- sifted flour 650-700 grams.
It is important that all the ingredients are at room temperature, and the cream should be heated. Add sugar, butter, yeast to the cream, mix everything and pour flour. You need to knead for 5-7 minutes, then the dough will stop sticking to your hands on its own. It is not necessary to add flour.
Then we add raisins, knead the dough and leave it under the film for it to rise. It should increase by 1.5-2 times. Next, form the honeycombs, making sure that the dried fruits are not on top. Fill the molds 1/3 full, no more, because the dough will still rise, right up to the edges.
Cool the finished strips before removing them from the mold. Decorate for your own experience. Baking at the hostess took 30 minutes – first 25 minutes at 160 degrees, then another 5 minutes at 170.
See more in the video:
