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Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Paska
A tall, rich, egg-and-butter yeast bread baked in a cylinder and decorated with dough braids and crosses — taken to church in a basket on Easter morning to be blessed.
Source
Recette de Ukrainian feast tables · 🏺 Traditionnel · Twelve dishes on Christmas Eve, a tall bread at Easter, and a calendar that decides what is on the table more firmly than any recipe book.
Ukrainian · Easter bread — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Ukrainian Easter bread, its spread across Central and Eastern Europe, the enriched dough and the decorated top. Quantities, the sponge stage and the half-full instruction are this book's own.
Watch it being made · 3 videos
⏱ 300 min🍽 12 portions🔥 340 kcal🇺🇦 Ukraine
VégétarienSans fruits à coque
Étapes
Make a sponge: mix the warm milk, yeast, 2 tbsp of the sugar and 200 g of the flour. Cover and leave 1 hour until bubbling.
💡 The sponge stage is not optional in a dough this rich. Six yolks and 150 g of butter will smother yeast that has not got going first.
Beat the yolks and whole egg with the rest of the sugar until pale, then stir into the sponge with the vanilla, zest and salt.
Work in the rest of the flour, then knead the butter in a little at a time — 15 minutes in total, until it is glossy and pulls away from the bowl.
Fold in the raisins, cover and prove 2 hours until doubled.
Keep back 100 g of dough. Put the rest in a lined tall tin — no more than half full — and prove 1 hour more.
💡 Half full, no more. Paska rises far higher than an ordinary loaf and a full tin will pour over the sides in the oven.
Shape the reserved dough into braids and a cross, lay them on top, brush with egg and bake at 170°C for 50 minutes. Cover with foil if it browns early.
💡 Astuces
- Paska goes into the Easter basket with eggs, salt, horseradish and sausage, to be blessed at the church door on Easter morning.
- Cool it on its side, turning it every few minutes, or the weight of the crumb will collapse the middle.
- Six yolks and no whites is deliberate — it is what makes the crumb yellow, close and rich rather than airy.
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