Ukrainian Paska Bread

Postupak

Korak po korak

1. 1

   In a small bowl, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy.

   Oko 10 min

   Napomena kuhara: Ensure your milk is warm (around 105-115°F or 40-46°C) but not hot, to activate the yeast without killing it.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.

   Oko 2 min

3. 3

   Add the eggs, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.

   Oko 2 min

4. 4

   Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

   Oko 3 min

5. 5

   Knead the dough on a lightly floured surface or in the stand mixer for 8-10 minutes, or until it is smooth and elastic. The dough will be soft and slightly sticky.

   Oko 10 min

   Napomena kuhara: Resist the urge to add too much extra flour during kneading, as this can make the bread dry.

6. 6

   Gently fold in the raisins until evenly distributed.

   Oko 2 min

   Napomena kuhara: If your raisins are very dry, you can soak them in warm water for 10 minutes and then drain thoroughly before adding to the dough.

7. 7

   Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.

   Oko 1 min

8. 8

   Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

   Oko 2 h

   Napomena kuhara: A slightly warm oven (turned off) or a sunny spot can help with rising.

9. 9

   Gently punch down the risen dough to release the air.

   Oko 1 min

10. 10

    Divide the dough into two equal portions. Shape each portion into a round loaf and place into two greased 6-inch round baking pans or standard deep springform pans.

    Oko 5 min

    Napomena kuhara: For a traditional look, you can reserve a small piece of dough from each loaf to create a decorative cross or braid on top before the second rise.

11. 11

    Cover the pans loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 1 to 1.5 hours, or until almost doubled in size.

    Oko 1 h 30 min

12. 12

    Preheat your oven to 180°C (350°F).

    Oko 15 min

13. 13

    In a small bowl, whisk together the egg yolk and milk for the egg wash.

    Oko 1 min

14. 14

    Gently brush the tops of the risen loaves with the egg wash.

    Oko 1 min

    Napomena kuhara: Be careful not to deflate the dough when brushing.

15. 15

    Bake for 35-45 minutes, or until the paska is golden brown and sounds hollow when tapped on the bottom. If the tops brown too quickly, you can loosely tent them with foil.

    Oko 45 min

    Napomena kuhara: An instant-read thermometer inserted into the center should read about 90°C (195°F) when fully baked.

16. 16

    Remove the paska from the oven and let it cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.

    Oko 15 min

17. 17

    While the paska cools, prepare the icing by whisking together the powdered sugar and lemon juice until smooth.

    Oko 2 min

    Napomena kuhara: Add more powdered sugar for a thicker icing, or a few drops more lemon juice for a thinner consistency.

18. 18

    Once the paska is completely cool, drizzle the icing over the tops.

    Oko 2 min

    Napomena kuhara: Allow the icing to set before slicing.