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Traditional Easter bread in the oven
This recipe for traditional Ukrainian Easter bread baked in the oven is your ticket to creating the ultimate festive treat. The history of Easter bread stretches back centuries, and today we continue to preserve this tradition, adding our own touch of individuality. A special technique for kneading the dough with the gradual addition of ingredients gives it a unique flavour. The traditional shape of paska is a tall cylinder with a golden crust that wins the hearts of many. Fragrant orange zest adds a unique festive aroma to the pastry.
Variations
With raisins and candied fruit for a more festive touch
With poppy seeds and nuts for a richer flavour
Mini Easter cakes in individual moulds
Secrets of tenderness and taste
Knead the dough for a long time for fluffiness
Gradually increase the temperature during baking
Be sure to cover with foil for even baking
Tips on ingredients
Use fresh yeast for better rising
All ingredients should be at room temperature
Sift the flour for airiness of the dough
Small culinary nuances
The dough should rise twice for the perfect texture
Do not open the oven for the first 40 minutes of baking
Check readiness with a wooden stick
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
500 g
Prostonashe Pasteurized Milk 2.5% 870g
200 ml
Lvivski Drizhzhi Pressed Yeast 42g
25 g
Yasensvit Super Max Chicken Eggs СВ 10pcs
3 pcs
Yasensvit Super Max Chicken Eggs СВ 10pcs
egg yolks — 2 pcs
Ukrayinska Zirka Sugar 1kg
100 g
Molokia Sweet Cream Butter 82% 180g
100 g
Pripravka Himalayan Pink Salt 200g
1 tsp
Kotanyi Dessert Orange Peel 20g
1 tbsp
Pripravka Vanilla 2g
1 tsp
Bakalland Jumbo Raisins 100g
100 g
Preparation steps
01
Prepare the starter — Dissolve the yeast in warm milk with 1 tablespoon of sugar, leave for 10 minutes until foam appears. ⏱ 15 min. Guide: The starter has doubled in size and is covered with foam.
02
Kneading the dough — Mix the flour with salt, add the starter, eggs, egg yolks, remaining sugar and vanilla. Knead for 15 minutes. ⏱ 20 min. Guide: The dough should be elastic and not stick to your hands.
03
Adding oil — Gradually stir in the softened oil and orange zest, continue kneading for 10 minutes. ⏱ 15 min. Guide: The dough is smooth and shiny.
04
Adding raisins — Stir the washed and dried raisins into the dough. ⏱ 5 min. Guideline: The raisins should be evenly distributed.
05
First rise — Place the dough in a greased bowl, cover with a cloth and leave in a warm place. ⏱ 90 min. Guideline: The dough should have doubled in size.
06
Shaping the Easter cake — Knead the dough, shape it into a round Easter cake and place it in a greased mould. ⏱ 10 min. Guideline: The Easter cake should fill 2/3 of the mould.
07
Second rise — Leave the Easter cake in a warm place for a second rise. ⏱ 45 min. Guide: The Easter cake has risen to the edges of the tin.
08
Baking — Bake in an oven preheated to 180°C, covered with foil for the first 30 minutes. ⏱ 60 min. Guide: A wooden skewer comes out dry, the crust is golden brown.
09
Tip: Cool the finished Easter cake on a wire rack and leave overnight before serving to stabilise the structure.
Where to order ingredients
Select the required ingredients in one of the stores
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