RCI-BR.001.0155.001
Mary Capp Bowan's Paska
Russian Easter bread Contributed by World Recipes Y-Group This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- each sugar and shortening½ cup
- 2 tsp
- pkg. yeast (mom always used Red Star® - regular1 unitnot quick)
- flour6 cupsplus (mom always used Robin Hood®)
- 2 unit
- 2 tsp
- milk or 1 cup warm water with 3 tsp dry milk powder2 cupsand 1 cup milk
- golden raisins (sultanas)1 cup
Method
1
In a large mixing bowl, beat the eggs thoroughly until light and frothy, then gradually incorporate the flour and salt, mixing until a shaggy dough begins to form.
10 minutes
2
Add the vanilla extract to the dough and knead vigorously on a lightly floured surface until the dough becomes smooth, elastic, and slightly tacky to the touch.
12 minutes
3
Shape the kneaded dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel or plastic wrap.
2 minutes
4
Allow the dough to rise in a warm, draft-free location until it has doubled in size.
90 minutes
5
Punch down the risen dough, then shape it into a round loaf or place it into a greased round baking pan, smoothing the top gently.
5 minutes
6
Cover the shaped loaf and allow it to rise a second time until it has again noticeably increased in size and looks puffy.
45 minutes
7
Preheat the oven to 350°F (175°C), then brush the top of the loaf with a lightly beaten egg wash to encourage a deep golden crust.
10 minutes
8
Bake the paska in the preheated oven until the top is richly golden and a skewer inserted into the center comes out clean, then transfer to a wire rack to cool completely before slicing.
40 minutes