Best Ukrainian Easter Paska Recipes

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UKRAINIAN EASTER CHEESE (PASKA)



Ukrainian Easter Cheese (Paska) image

This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every time. Decorate with the fruits of your choice.

Provided by Tania Mychajlyshyn- D'Avignon

Categories     Holidays and Events Recipes     Easter     Desserts     Cakes

Time P1D

Yield 16

Number Of Ingredients 9

16 ounces farmer cheese
12 ounces cream cheese (such as Philadelphia®), softened
½ cup unsalted butter, softened
4 hard-boiled egg yolks
1 cup superfine white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon zest, or more to taste
1 teaspoon grated orange zest, or more to taste

Steps:

  • Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
  • Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
  • Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
  • Chill until Paska is firm, overnight to 24 hours.
  • Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 13.8 g, Cholesterol 116.6 mg, Fat 22.5 g, Protein 9.2 g, SaturatedFat 14.7 g, Sodium 269.4 mg, Sugar 12.7 g

UKRAINIAN EASTER BREAD (PASKA)



Ukrainian Easter Bread (Paska) image

Make and share this Ukrainian Easter Bread (Paska) recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

2/3 cup milk
1/3 cup sugar
1 tablespoon active dry yeast, 1 pkg
3 -3 1/2 cups all-purpose flour
2 eggs
5 egg yolks
1 teaspoon vanilla extract
1 grated lemon, zest of
2 teaspoons salt
3/4 cup unsalted butter, softened
1/2 cup raisins
1/4 cup golden raisin

Steps:

  • In a small saucepan over low heat, heat the milk and 1 tablespoon of the sugar until very warm (120 to 130 F). Pour into a large mixing bowl, and sprinkle over the yeast. Allow to stand until foamy, about 15 minutes.
  • Sift 1 cup of the flour over the yeast mixture and with a wooden spoon, stir until a batter forms. Cover the bowl with a clean dish towel and leave in a warm place (80 F to 85 F) until mixture looks puffy and spongy, about 1/2 hour.
  • In another bowl or a 4 cup measure whisk the eggs and egg yolks together with the vanilla extract, grated lemon zest, and salt.
  • Sift another 2 cups of flour over the risen yeast flour mixture, and make a well in the center. Pour in the egg mixture, and stir with a wooden spoon until the mixture becomes a soft, sticky dough; the dough should be as soft as possible, so do not add more flour unless it is very wet.
  • Using your hand, spread the butter over the dough and work into the dough, folding it over itself and kneading into the dough until the butter is completely incorporated. Cover with the dish towel and leave to rise again in a warm place until doubled in volume, about 3 hours.
  • Butter a 2 pound coffee can. Line the bottom with nonstick baking parchment, and butter again.
  • Punch down the dough and turn onto a lightly floured surface. Sprinkle the raisins, golden raisins over the dough, and knead until evenly distributed throughout the dough.
  • Form the dough into a ball shape, and ease into the coffee can. Cover and leave to rise again until the dough reaches the top of the can, about 1 1/2 hours.
  • Preheat the oven to 400°F Brush the top of the dough with a little milk and if you like sprinkle with about a tablespoon of sugar. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake about 1/2 hour longer; if the paska browns too quickly, cover with foil. Remove to a wire rack to cool in the can for about 5 minutes, then carefully unmold, top side up, to cool completely. Makes 1 loaf.

EASTER BREAD. PASKA, A UKRAINIAN TRADITION.



Easter Bread. Paska, A Ukrainian Tradition. image

Paska bread is synonymous with Easter in my house. We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.

Provided by @MakeItYours

Number Of Ingredients 10

1 teaspoon sugar
1 cup lukewarm water
2 1/2 t. granular yeast
3 cups whole milk (scalded and cooled)
15 cups all purpose flour (divided)
6 eggs (beaten)
1 cup sugar
2/3 cup butter (melted)
1 Tablespoon Salt
1 egg (for brushing over bread)

Steps:

  • Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom.
  • Combine the yeast mixture with the cooled scalded milk and 5 cups flour.
  • Cover and allow to rise in a warm place until light and bubbly. Depending on how warm your warm place will be this could take an hour or so.
  • Once you have reached the light and bubbly stage it is time to add the melted butter, 6 beaten eggs, 1 cup sugar, 1 Tablespoon salt and Stir to combine.
  • Add enough flour to make the dough come together. It should not be too sticky or too stiff. This could be up to 10 cups of additional flour
  • Place the dough in a large pot or bowl, cover and allow to rise in a warm place until double in size.
  • After the rise, punch the dough down and work it into a smooth ball adding additional flour if needed.
  • Divide the dough into rounds, or braid it or shape it for small loaf pans. Make sure the dough is tight and well worked before you place it on a pan.
  • Cover and allow the dough to rise ONE MORE TIME! Yes, this is the FINAL rise.
  • Whisk together the egg with about a tablespoon of water to make an egg wash.
  • Brush the egg wash over the dough for a shiny finish when the bread comes out of the oven. Score the dough if you are looking for a bit of decoration.
  • Bake at 400 F for 15 minutes.
  • Lower the temperature in the oven to 350 (but don't remove the bread). Cover the bread with foil to prevent over browning.
  • Bake an additional 25 minutes at 350.
  • Cool completely and store wrapped in plastic wrap or a zip top bag to keep it fresh.

PASKA, UKRAINIAN EASTER BREAD RECIPE



Paska, Ukrainian Easter Bread Recipe image

Provided by á-1230

Number Of Ingredients 10

3 (0.25-ounce) packages Fleishman's Red Stripe pack dry yeast
12 cups of flour sifted
2 cups scalded milk,
1 cup melted butter
1 cup vegetable oil
1 dozen eggs, separated
1 teaspoon salt
1 orange, zested and juiced
2 cups sugar
2 tablespoons sugar

Steps:

  • Bring eggs to room temperature. Separate eggs and place yolks in a large mixing bowl, reserving egg whites in another bowl. Mix 2 cup of scalded milk with 2 tablespoons of sugar. Mix well. Let cool until milk is warm. Sprinkle the yeast over the milk and let stand for approximately 10 minutes. This mixture should start bubbling. Beat egg yolks in large mixing bowl with electric hand held mixer. Add 2 cups of sugar gradually and continue beating until light and frothy. Beat egg whites until very stiff. Mix together yolk mixture and yeast mixture. Then add the butter, oil, orange zest and juice and salt. Beat until smooth. Using hand mixer on low setting, alternate with the egg whites and flour, until it is starting to thicken, then start kneading with your hands for approximately 15 minutes in total. When dough starts to pull away from the side of the bowl, rub palms of hands with oil and rub over dough so it doesn't dry out. Cover with damp kitchen towel and let rise until the dough doubles in size. In the meantime, grease 6 tins with crisco and sprinkle inside with bread crumbs. Fill each tin about 1/2 full. Place on cookie sheets and let rise again until they spill just over the top. Cover again with damp cloth. Brush with beaten egg and milk just before baking. Bake at 350°F for 10 minutes and then reduce heat to 300°F. For small paskas, it can take as little as 30 to 45 minutes. Larger ones may take one hour. To tell if paska is done, turn out of pan and tap the bottom. If it sounds hollow, it is done. If it sounds flat put it back into the oven. Serve warm.

UKRAINIAN EASTER PASKA



Ukrainian Easter Paska image

Paska is a round shaped Easter Bread, much richer than the ordinary bread. The top is elaborately decorated with fancy dough ornaments, having a cross as the central motif. The ornamental finishes on paska is given much attention because this bread is taken to church on Easter morning in a special basket along with small portions of other Easter foods. The priest blesses the filled baskets, while the choir sings the traditional Ukrainian Easter hymn "Christ is risen."

Provided by Olha7397

Categories     Breads

Time 1h30m

Yield 2 paska's

Number Of Ingredients 20

2 (4 1/2 teaspoon) envelopes active dry yeast
1 tablespoon sugar
1 tablespoon flour
1/4 cup warm water
12 cups sifted all-purpose flour (you might need less)
2 cups milk, warm (100° to 110°)
3 large eggs, room temperature
8 large egg yolks, room temperature
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 lemon, zest of
1 orange, zest of
3 tablespoons rum or 3 tablespoons brandy
8 tablespoons unsalted butter, melted,plus more for pans
1/2 cup vegetable oil or 1/2 cup sunflower oil
3 large eggs, separated
egg white, for brushing under motifs
egg yolk, plus
1 tablespoon water, for brushing tops of paska

Steps:

  • In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
  • Mix until smooth.
  • Set bowl aside until mixture is bubbly, 10 to 15 minutes.
  • FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture.
  • With a wooden spoon, mix until well combined.
  • Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
  • In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
  • Add the SPONGE mixture.
  • Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
  • Whisk on medium speed until combined.
  • Remove whisk attachment from machine, and fit with the dough hook attachment.
  • With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
  • Transfer dough to a clean work surface.
  • Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
  • Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
  • Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
  • {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
  • by hand} Place rack in lower two-thirds of oven, and heat to 350°.
  • Butter two 9-inch saucepans.
  • Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
  • Fold this in half lengthwise to make a double thickness.
  • Place inside the saucepan, patting it to adhere to the butter.
  • The collar should extend 3 to 4 inches above the rim of the saucepan.
  • Seal the 2-inch flap with more butter.
  • {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
  • Divide remaining two-thirds dough evenly between saucepans.
  • Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
  • After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc.
  • Keep any dough that is not being used covered with plastic to prevent it from drying out.
  • TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
  • Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
  • Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
  • FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
  • Brush egg mixture on surface of loaves.
  • Bake 350 F.
  • for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
  • Cool paska in pans for 30 minutes.
  • When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
  • Makes two 9-inch round loaves.

Nutrition Facts : Calories 4618.4, Fat 150.7, SaturatedFat 54.2, Cholesterol 1629.9, Sodium 684.3, Carbohydrate 670.4, Fiber 24.1, Sugar 76.8, Protein 122.9

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