russian paska recipe

I imagine 23-25 minutes might work, but that is just my best guess. Just made it. One of my readers reported making these as cupcake-sized breads and it took 20-23 minutes at the same temperature. The recipe and pictures are different so I just wanted to make sure! WILL ADD DRIED FRUIT NEXT TIME TO HALF OF IT. I used different sizes of containers and we ate three small ones already. Thank you!! Love it! I used my Kitchen Aid mixer for the prep, proofing the yeast with the sugar and warm milk/water in the mixer bowl for ten minutes. Made this recipe this weekend. You are setting yourself up for failure if you use all-purpose flour in this recipe. (Kind of new to baking, just want to make sure so I dont waste ingredients) What Is Detroit-Style Pizza and How Do You Make It at Home? I don’t recall the exact brand. I suspect it is because I did not knead it. Other ingredients are easy to measure, convert to oz and divide, but flour is important and I’d like to confirm directly from you, what do you think? I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I used King Arthur Bread Flour and it came out perfectly. Very good recipe! Thank you for sharing your great review, Galina! Natasha, if I do rise it in instant pot, I will still need the same amount of time or less? Husband is usually not a fan of paska bread, but he loved this one! I’ll be sending one to relatives about 4 days after making them. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. I am not new to backing. Thanks for your help! It can vary depending on your room temperature though. Per the recipe: “In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tb..” I hope that helps. Thank you for that wonderful feedback! I added flour until less sticky although felt like I was adding too much. Made this recipe this weekend. Recipe: Traditional Russian Easter Paska : Peggy - 4-5-1998 : 2: Paska (with almonds) Peggy - 4-5-1998 . Hi , Natasha! We are with only grocery stores open. I am going to make it next week and let you know! Natasha do you have video for Easter kulich. I will probably try to bake only a half of your recipe and I’m always measuring ingredients by weight. No icing or sprinkles It burned out the motor (425 watts) of my heavy duty kitchenaid. I halved this recipe as our family is small and as soon as it came out of the over, realized big mistake! Hi Natasha! Also, I used brown sugar and it gave it a caramel flavor and wasn’t too sweet( personally I think recipe calls for too much sugar). Haven’t tried them yet, but they smell and look amazing!❤ wish I could post a picture of them here. Is this possible? I’m so glad you loved the recipe! According to KING ARTHUR FLOURS Ingredient Weight Chart you linked here, the amount of flour (AP, Bread or mix of both) in your recipe (half of it, 4.5 cups) should be something about 19.125 oz (or probably just 19 oz) is that correct? How do you ensure that the temp is correct in that mix? Yang, in the old days, some of the babas I knew lined a (impeccably clean) old aluminum coffee can with parchment paper. SO my Paska came out little heavy, and not sweet enough. Natasha, Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Thank you!!! This was a Good Friday tradition, to spend the day in her kitchen making this…sprinkles and all! We'd drizzle a little honey on top of the filling then roll it up starting at one edge and sealing it with a little bit of water when we came to the other edge. I’ll also mention that the active time for this recipe is about 30-45 minutes and the rest is oven/rising time. Stir in 1 to 1 1/2 cups raisins. Thanks a lot. Hi Lana, I honestly have not tried making this dough in the instant pot but you would need a large instant pot. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. I would suggest reviewing our post on how we measure ingredients. I eat a slice every morning and every night (it tastes so good, I don’t even use butter!). I’m excited to try it tomorrow but have a few questions. Hi Rafaela, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Once the bread dough formed into a ball, I kneaded it with my bread hook for about five minutes, adding just a little extra flour to keep the dough from sticking to the bottom. In molds they rose up to the very top, within 1 hour and 15 minutes, but they turned out higher and so so so cloud like, so amazingly fluffy!! I don't want to say this is the best paska bread recipe. You state just trough yeast in with everything. I only needed a little over six cups of flour all together. The dough raised properly, the taste is even better with a little bit of nuttiness, which nicely emphasizes the delicacy and sweetness of this amazing bread. In most parts of Russia, this is kulich. Add comma separated list of ingredients to exclude from recipe. I used bread flour which has a higher protein content. Hello Natasha, your Paska looks delicious and most important to me (since I never baked Paska before) seems relatively easy to make. Maybe any other ideas how can I rise it properly? ), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Thank you!! You’re so welcome, Lena! I made it again! After the first rise, the fragrance of the dough was divine and the texture was what I anticipated. Can i keep the rack on lowest? Okay so I made them yesterday and I did leave them in while preheating the oven and turned out that I needed to bake them longer then actually written on the recipe. So sorry for so many questions. SO my Paska came … I basically followed your recipe. I am thinking that this will make it moist . 3) when I half the recipe, do I half all ingredients equally or some of them should stay on a bigger side to keep the texture of the dough? Hi Katya, the glaze will dry on the bread and form a nice crust. Hi Stephanie, if you follow the temperature guidelines (warm milk, melted butter), the overall mixture will be warm enough to proof in a warm spot, especially since it is proofing for 2 hours. Do you use whole eggs or just egg yolks? Top with sprinkles, which just make these seem so traditional and festive. This is the 3rd traditional recipe I’ve done of yours, and feel so confident in your writing and advice. This post on how we measure different ingredients should help . Pour the glaze over each cooled Easter bread. Actually, that’s not true, made them this weekend and all I have is all purpose flour( Golden Seal Un-bleached all purpose flour to be exact:)). My narrow and/or short shapes only needed 20min in the oven. Hi Natalie, one of my readers, Elli, wrote that they used a nine inch cake pan, and 12 cup bundt pan stating “I did grease them very well! My family and our church community loves it! 3 Large Panettone Paper Molds (4.8″H x 6.75″ W); we purchased them on Amazon (you can also buy the mini ones and make baby paskas; I Imagine those would be adorable, but you’d need to adjust the baking times for sure). 3. After I add the glaze, what is the best way to store it. So it’s the little tiny round balls of yeast? I ordered some from amazon but they won’t arrive until after Easter. I baked them at 17-18 mins and let them sit. Natasha’s favorite tips to unleash your inner chef! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. P.S. Preheat oven to 350 degrees F (175 degrees C). The pressure to make a beautiful and tasty Easter bread consumed me but ALAS!!! I decided to make individual ones for my church’s function and they were a hit! I’m grateful for your recipe because it gives structure to my Baba’s, and they are very similar! Pizza can look and taste very different depending on where you're from or what kind of pie you prefer. Pascha or Paska as you wrote it is the sweet cheesecake that goes with Kulich. You could also preheat your oven to the lowest setting and turn it off before it reaches that temperature then prop the door open with a wooden spoon and set the bowl on a towel or hot pad so it isn’t directly over the hot oven rack. Welcome to my kitchen! I find it’s easiest to stir in the flour with a stiff silicone spatula. You can share photos of your creation on our Facebook page or group. Thank you for letting me know that works! First we'd make standard bread using loaf pans. Natasha, thank you! That’s just awesome!! The only thing I changed is frosting, I used egg whites, sugar and a bit of lemon juice and made it a bit thicker but I think this part is to your taste. I'm Natasha Kravchuk. Thank you so much for the great recipes. If your oven is smaller, I would suggest setting the rack so that the actual paska is in the center of the oven and if that is the lower rack for you, then that sounds like a good idea. I am in the US. Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. My only modification was adding citron and blanched almonds to the raisins to give a nod to my Babushka’s paskhas and our family’s palate. I gave several paskas away to family. My first time trying to make kulich, came out very good,absolutely loved it! I am ok with that but my husband got used to the glaze made of eggs and sugar and says it’s not what it supposed to be. I was exited to try this recipe because it has sour cream i it. I had to add one extra Tbsp of lemon juice to the powder, but the glaze overall is very sour. I have one 9.5 inch spring form pan. I have a question can I just do some how one paska? Hi Katrina, you want to make sure the package says “active dry yeast” and it will proof in that first step as it rests. Let me know how you like it! Thank you! Thank you! I am making kulich right now and so far they look yummy and the smell around my house is glorious…. I am planning on using your recipe to bake Paska. Awww that’s the best! I’m preparing to make a few paskas for my family and friends and came across your recipe. He Erika! No one ever calls Kulich as Pascha unless they don’t actually celebrate Pascha (Easter). I’m looking forward to making this on my own in lieu of the traditional family paska baking day. Thank you for sharing that with us, Daria! Thank you, Natasha, for sharing this most excellent recipe! Also, overbaking can be a culprit. It was delicious Thank you!!!! Is that probably what made it sink? This year ran out and had to use some all purpose. It really gave my 30+ year old Kitchen Aid mixer a time of it. Did you possibly use a different kind of flour or different kind of yeast? If it is already glazed, cover loosely but fully with a plastic bag (or place in a cake container so you don’t have anything rubbing against the glaze) and store at room temperature overnight. I could have had more, but filled some with a little extra to see time/baking difference. I’m so happy you enjoyed that. Once the Breads are at room temperature and wrappers are off, get your frosting ready. Please do share your photos you can share it in our Facebook group or page. I think halving the amount would be plenty unless you are feeding dozens of people. Hi Natasha! Read more comments/reviewsAdd comment/review. Well said, Vera. My concern: why was the dough so sticky? I would like to make the dough the day before and cook the next day. i trust your recipes as they are really traditional, old school ones. It is available in Cash and Carry, Winco and Canada of course! Spasibo bolshoe for this wonderful recipe! I made this for Easter and everyone loved it. 1/2 tsp salt So I tried this recipe and some other recipes. I do bake on a regular basis and I followed your recipe with measuring cups and everything to the T… I will have to say it came out AMAZING!!! Paska is what many Ukrainians and other Eastern Europeans call their Easter Bread. Also, make sure not to warm your dough too hot while rising or it can deactivate the yeast and cause it not to rise and be dense/hard at the end. The bread turned out PERFECT! MADE THREE MASSIVE LOAVES. need to use more American all-purpose flour, (1/2 lb or 226 gr), melted (if using salted butter, omit salt), Large Panettone Paper Molds; we purchased them on Amazon. When the yeast "bloomed", I added the butter and salt and part of the flour, then the eggs, and the remainder of the flour. That’s so great! This was quite a large bread recipe, even cut in half. You can also use parchment paper if you don’t have molds, What you can use are old coffee cans for larger ones or smaller cans for smaller kulichi, if you have any! this looks so good ! I’m going to try this tomorrow to give as gifts here in the Republic of Georgia. Thank you so much! Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. It turned out wonderful. Kulichi kame out looking nice. Thank you for sharing that with us! Hi Tanya, it normally isn’t very sour at all – so it’s most likely due to adding more lemon juice. 28 Ways to Enjoy Cozy Homemade Hot Chocolate, 20 Easy No-Bake Desserts With Few Ingredients, Unforgettable Valentine's Day Treats For Kids, Nutrition I will make it again, and again. Make sure you bake on conventional and not convection. Currently you only show photos of the dough in the bowl. No, I am not using convection mode. We recommend against that. Hi all! This recipe comes from my aunt Tanya and cousin Lena; thank you so much! I gave it a try, and it was a dream of a perfectionist. Help! Natasha please help, as you know during these days I have hard time to find active dry yeast all I found is instant yeast. Today, I have decided to make it again, and realized that I did not have enough regular flour, and substituted the last cup or so for whole wheat flour. Paska (also known as Kulich) is a classic Easter Bread. It should be ok as long as you let it come to room temp again and rise per the recipe again. I’ve been using your paska recipe for 3 years now.. I’m Armenian/Russian… for some reason this Easter it turned out more like “Bulki”like light airy bread rather than dense paska… what did I do wrong? Just made them today, and they turned out amazing!!! I did use regular Bleached All purpose flower 9 cups just like you stated I didn’t need more I also left the dough overnight in my oven for warmth… the oven was OFF and I used aluminum tall cans with parchment paper for baking. 350* for a half hour, these loaves were cinnamon-swirl perfection. Yum! The dough would be too soft to knead at that point normally. Hi Valentina, you sure can, you would need a larger container and an increased bake time. I used less flour than called for, stopping at a soft dough, and putting the loaves in round pans (dutch oven, souffle dish)I would add more lemon zest. I would like to halve the recipe—would you halve the amount of yeast as well? I made these a few years ago using cans and they were ok, but I made them this week with mini molds. Similar to a Polish Babka, this Slovak bread recipe with raisins is light and … I have to share now the recipe with all the Russian neighbours from my MIL Thanks again and happy Orthodox Easter to you! At the end, it always felt like I was brewing a love potion with no guaranteed results (the dough doesn’t like drafts, screams, unpredictable movements, bad weather, earthquakes). Thank you!!! It turned out amazing. Here is what one of our readers wrote “I used the King Arthur’s bread flour (4 cups) and 1/2 cup of a/p flour (I was running short on bread flour). Cover and let dough rise another 2 hours in a warm oven (100˚F). Also, you might try slightly less flour next time and be sure not to let the dough rise in an oven that is hotter than 100˚F which will ruin the yeast and stop the rising process – the same thing with not using hot butter – it can harm the yeast’s rising process. Are you sure about this?? Both the Ukranian paska and the Russian kulich, terms which are often used interchangeably, are a traditional Eastern sweet bread made from buttery, egg-rich, yeasted dough, similar to that for a brioche I hope that you ad your husband will love every recipe that you’re going to try! Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but won’t stick to your fingers). The flavour is lovely, and the texture is amazing! This is my 6th or 7th year using this recipe. Is it better to let it be tacky? Here is some good information on sending breads in the mail. I made 2 big ones and a bunch of babies. EVER!!! I will highly appreciate your reply! Thank you so much. I made this a couple of days ago and it turned out wonderful. Thank you so much for this recipe, you literally saved my Easter, and keep saving it a third year in a row! I hope you love this recipe! Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. When I realized your dough did not require kneading, I couldn’t wait to try making it. They look really cute and simple! My husband from Piter was over the moon! The loaf simply will not rise properly using all purpose flour. I’m not sure where I went wrong but it kind of sank in the middle when baking. How do you recommend to adjust baking time? She wrote: “I used the King Arthur’s bread flour (4 cups) and 1/2 cup of a/p flour (I was running short on bread flour).”. 2) my oven doesn’t stay at 100F. Rich but super-fluffy, just the right amount of sweet and lovely yeast and butter flavors. Thank you for your time and for beautiful recipe! !” I hope that helps! Hi! thank you for your amazing recipe . Another problem. Its very tender slightly sweet. Nutrient information is not available for all ingredients. I was planning on lining 6 inches above the pan with parchment paper to create the mold. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. I will try to find a way to make my own molds tho. I’m so glad you enjoyed it Jan! Very good recipe. But the outcome.....excellent. Hi, I sure do! 2 cups sugar Thanks for a great recipe! One more question– how large are the molds? Many years ago, my mom had my dad translate what my Baba was doing, and rough measurements (she really just knew the recipe and didn’t measure), so her Paska could continue on when she was gone. Get out your BIG bowls it's ALOT of dough. Just mixed it and realized that I need 6 h to rise the dough. So it was a sort of joint venture:). Information is not currently available for this nutrient. I wish I can post pictures. Thank you! I hope that helps! My parents and sister tried it and were raving about it. Natasha, I have made lots of your recipes and I love them. I made a half of the recipe, That was enough to make two medium and two small breads. Thank you so much for sharing that with me, Beth! I’m sorry if someone already asked…but there are so many comments. Can I make this recipe with a sourdough starter? 1/2 cup sour cream 5. Easter only comes once a year so don’t panic when I tell you how long it takes to make this. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. They were all delicious! That said it was tasty but Don't Use a Mixer! Hi Inna, I haven’t tested that but I belive you would halve all ingrediants. Lively fresh yeast. I will update you on the result. Thank you so much for your tips! My first time trying to make this)) absolutely loved it! I feel an incredible pull of tradition every year when Easter comes around. Ask anyone from Michigan and this is the pizza they have been devouring for decades. Thank you. I am baking in a new oven this year, and would like to achieve best results with my paska. The oven has a feature of convect bake and (regular) bake. Hi Oksana, I haven’t tried this recipe with fresh yeast. Random Recipes. So, all I am saying I will make it again, but will maybe soak raisins to enhance the flavor. Hi Angela, I haven’t tried this recipe with fresh yeast – that is a bummer that it’s sold out everywhere right now. Thank you Natasha for another great recipe and for bringing a great Easter tradition into my home. Hi Elka, I haven’t had anyone report this tasting plain. I did put it in the fridge for over night to rise. Hi Lorretta, see this note in the recipe We used “3 Large Panettone Paper Molds (4.8″H x 6.75″ W)” I hope that helps. Christine. Thank you so much for being patient! It looks easy and we love easy! Add a little water if it's too thick or a little more powdered sugar if it's too runny. One of the recipes even suggested that I pray while kneading my dough. My family loved it. Hi Linda, could it be that your yeast is expired or maybe it got too hot while proofing (this can happen in an overly hot environment or if the liquids were hot and deactivated the yeast). I also haven’t tried rising in an instant pot on the yogurt setting – I think that is a good idea if you have a very large instant pot but 110˚F is definitely the warmest you would want to heat it to. Hoping it works out and won’t be too dry or anything. I would cut the recipe exactly in half if making half of the recipe. Happy Easter! Hi Stella, I’m not sure as I haven’t changed anything about the recipe. My Mom always used round oatmeal containers. But in Ukraine, it is almost always paska, because that’s the word for it in Ukrainian, and its name doesn’t depend on whether a person is religious or not. I will try that and come back here to share how mine turned out. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours. Hi Yuliya, it is very possible but I have not tested that to advise. Each day I made 3 large paskas and 2 small paskas. Are the little paper baking tins reusable? Once they are done, brush the tops with melted butter for a soft crust. 1 tsp vanilla Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Russian Easter Bread. Thank you for sharing your wonderful review, Innessa! Traditional Paska Easter Bread Recipe a.k.a. Beautiful! We love traditions – I’m all smiles! Thank You Lena and Aunt Tanya for this wonderful recipe; It’s a keeper for sure. I just made these today and all went well until I peeled off the paper mold. I have tried hundreds of Easter breads from numerous Russian food bloggers, and none of them was reliable.

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