Simple and custard, formal and chocolate, fruity and spicy, monastic and royal - there are countless recipes for Easter Passover, because it is an irreplaceable component of the festive table, a symbol of the resurrection of Jesus Christ and the cleansing of man from sin.
Simple and custard, formal and chocolate, fruity and spicy, monastic and royal - there are countless recipes for Easter Passover , because it is an irreplaceable component of the festive table, a symbol of the resurrection of Jesus Christ and the cleansing of man from sin.
Paska is a tall buttery ritual bread that is baked only once a year before Easter. By custom, baking is done on Maundy Thursday or Good Friday: small paschas are prepared for each member of the family and one or two large paschas for everyone . Easter Passover , like the festive table in general, should be decorated as lavishly as possible: with dough patterns, sweet glaze and various sprinkles.
It is accepted to eat festive pastries only after consecration in the church, this is perhaps the most famous Easter ritual. Also, relatives, acquaintances, and even strangers are treated to sweet paska .
Flour - 400 g.
Milk - 300 ml.
Butter - 60 g.
Eggs - 2 pcs.
Soda - 1/2 tsp.
Sugar - 2 cups.
Almonds - 1/2 cup.
Candied fruit - 1/2 cup.
Zest of 1/2 lemon.
Lemon juice - 4 tbsp.
Rub the butter with yolks and sugar, pouring in lemon juice drop by drop. Add flour, milk, vanilla, chopped almonds, candied fruit. Mix thoroughly, at the very end add soda and whipped proteins. As soon as soda and proteins are in the dough, it is no longer possible to knead it for a long time and intensively. Bake the paska for 40-50 minutes at a temperature of 180-200 degrees.
Flour - 700 g.
Fresh yeast - 25 g.
Milk - 250 ml.
Sour cream - 250 ml.
Sugar - 1 cup.
Eggs - 6 pcs.
Butter - 175 g.
Cinnamon - 1 tsp.
Dissolve the yeast in warm milk, add sour cream and softened butter. Beat eggs with sugar and pour into milk sourdough. Mix the dough by adding flour and cinnamon little by little. Put it overnight in the refrigerator in the vegetable compartment.
In the morning, take out the dough and let it stand in a warm place. After that, spread them into molds, filling them to 1/3. Bake the pastries in an oven heated to 160 degrees for 40-45 minutes. Decorate to your own taste.
The belt is classic
Flour - 750 g.
Milk - 1.5 tbsp.
Butter - 225 g.
Dry yeast - 35 g.
Sugar - 1 cup.
Raisins - 1 cup.
Eggs - 6 pcs.
Salt - 1 tsp.
Vanilla sugar - 1 bag.
Cardamom - 1/2 tbsp.
Dissolve dry yeast in warm milk (36 degrees), add a pinch of sugar and mix thoroughly. Add eggs to the mass and beat it with a whisk by hand. Then gradually introduce flour and add salt. Melt the butter and pour it into the dough. Mix thoroughly again. Add cardamom, vanilla, raisins, put the dough on a board and mix well with your hands. Place the dough in a deep bowl, cover with a damp cloth and place in a warm, draft-free place. When the dough has doubled in size, knead it by hand and let it rise a second time. Repeat the procedure and let it rise a third time.
Coat the forms with butter and sprinkle with flour. Fill them with dough to 1/3 and wait until the strips rise to the edges. Bake the pastries at 160 degrees for 45 minutes.
Flour - 1 kg.
Cream or sour cream - 1 cup.
Fresh yeast - 100 g.
Raisins - 1 cup.
Rum or cognac - 1/2 cup.
Squirrels - 5 pcs.
Yolks - 10 pcs.
Butter - 250 g.
Sugar - 600 g.
Nutmeg, cardamom, vanilla, saffron - 1/3 tbsp each.
Salt - 2 tsp.
First, we prepare the steam. Pour 300 g of flour into heated sour cream or cream, stirring with a whisk, add 100 g of yeast and half a spoonful of sugar. Mix, cover with a towel in several layers and put in a warm place for half an hour.
During this time, beat the yolks with sugar, add soft butter and beat until smooth.
As soon as the foam increases in volume by 2-3 times, pour in the butter gogol-mogol and pour in well-sifted flour. Add spices and salt and mix well so that the dough becomes homogeneous and does not stick to the surface.
Wrap the bowl with the dough in something dense, such as a blanket, and leave it for 3-4 hours in a warm place.
Pour rum or brandy over raisins, add them to the dough when it is ready. At the end, pour 5 egg whites into it, beaten white. Mix again, but carefully.
Preheat the oven to 200 degrees and prepare the molds. Pour the batter, filling the molds halfway and leave to rise to the edges. Bake the pastries from 25 minutes to 1 hour, depending on the size of the pastry .
Such Easter paska is usually covered with white glaze and decorated with various additives: nuts, marmalade, candied berries, which are laid out on the hardening glaze.
Paska tsar's custard
Flour - 1 kg.
Yeast - 50-70 g.
Milk - 3 glasses.
Eggs - 10 pcs.
Butter - 300 g.
Sugar - 2 cups.
Salt to taste.
Ground nutmeg - 1 pc.
Cardamom - 10 grains.
Chopped raisins, candied fruit, almonds to taste.
Brew the flour with hot milk, mix thoroughly and cool to room temperature. Dissolve the yeast in a small amount of milk, add to the dough, leave in a warm place. As soon as the dough doubles in size, beat the beaten egg whites with sugar into it and mix. Carefully introduce the beaten whites into the foam, mix and leave the dough in a warm place to rise again. After that, pour melted (in no case hot) butter into the dough, mix again and spread into molds, filling them halfway. Wait until the dough reaches the edges, brush the surface of the future strips with yolk and place in the oven heated to 180 degrees.
Glaze for paska
A variety of sprinkles and sprinkles not only make the paska taste more interesting, but also give the baked goods a festive look. The glaze is spread on the Easter pascha while still warm and sprinkled with coconut or chocolate chips, nuts, candied fruit, or even candies - whatever the imagination can do.
To prepare the white glaze for paska , beat 2 egg whites with 250 g of powdered sugar, a pinch of flour and 1 tbsp. lemon juice We should get a fairly thick glaze that does not spread.
Mix 250 ml of 20% cream with 300 g of sugar, put the mixture on a slow fire. Cook for about 30 minutes, stirring constantly, until the glaze thickens. Add 1 tsp. spoon of vanilla sugar and 50 g of butter at the end.
Grind 2 egg whites with 200 g of powdered sugar, then add 1 tbsp. lemon juice and 3 tbsp. spoons of your favorite fruit syrup.
Melt 25 g of butter in a saucepan, add 15 g of cocoa and cook for 1 minute, stirring constantly. Remove the pan from the heat, gradually add 1 cup of powdered sugar and 2 tbsp. milk Add a pinch of cinnamon and put the pan back on the fire for another 1 minute.
PREMIUM CHAPTERS ▼
For baking Easter paska , you can use both special forms and any other suitable utensils at hand - enameled pans, tall cans, etc. Before filling the dough, the molds should be greased with butter, put a circle of thick paper on the bottom, with a diameter slightly larger than the diameter of the bottom of the container, also grease with butter, and then sprinkle the whole mold with flour or breadcrumbs.
A good Easter Passover is at least 4-5 hours of work. If long work is burdensome, then it is better not to start preparing Easter pastries in a bad mood.
Undoubtedly, all products for belts should be fresh and of good quality.
The flour needs to be sifted twice so that it "picks up" air and the dough turns out to be airy. And sugar should be as small as possible.
All the ingredients for the dough should be at the same temperature: eggs, milk, sour cream or cream, butter - everything should be taken out of the refrigerator a few hours before preparing the paska .
In the place where the dough is placed, the temperature should be the same on all sides.
Properly prepared dough is easily cut with a knife, does not stick to the blade, and when kneading, it is not necessary to add flour to it.
Raisins, spices, candied fruit, etc. are added to the dough at the end, when all the other ingredients are well mixed.
In order for the paska to have a golden crust, before baking, brush the dough that has risen in the molds with egg yolk with the addition of tea infusion.
To prevent the top of the pastry from burning, after it browns, cover it with a sheet of paper soaked in water.
In order for the dough to rise evenly, stick a wooden stick in the middle of it and put the pastry in the oven with it. Take out the stick after 45 minutes of baking - if it is dry and without dough remains, then the paska is ready.