Recipe
Units:
Scale Recipe:
Ingredients
- 16g dry yeast
- 315g sugar
- 125g milk(3.2% fat)
- 3 pcs egg(175 g total (≈3 eggs))
- 4 pcs egg yolk(70 g total (≈4 yolks))
- 250g sour cream(20% fat)
- 200g butter(82.5% fat)
- 550g flour
- 230g raisins and candied peel(can be split between raisins and candied peel)
Instructions
- Combine dry yeast with 15 g of sugar in a large bowl; pour in warm milk and stir until dissolved.
- Add about 100 g of flour to the yeast mixture, whisk to combine, and set in a warm place to form a sponge until active and bubbly.
- Meanwhile, whisk together whole eggs, egg yolks and the remaining sugar until pale and slightly thickened.
- To the whipped eggs add sour cream and cooled melted butter, mixing until incorporated.
- Add about 250 g of flour to the egg mixture and beat briefly to combine.
- When the sponge has risen (about 30 minutes), fold it into the egg-dairy mixture and mix thoroughly.
- Knead by hand or mixer, gradually adding the remaining flour as needed until the dough is soft, smooth and slightly sticky.
- Fold in raisins and candied peel evenly into the dough.
- Cover the dough and let it rise in a warm place until doubled in volume.
- Divide and place the risen dough into greased molds, filling each to about two thirds for even baking.
- Bake in a preheated oven at 180°C for 35–40 minutes until golden and set.
- Do not open the oven during baking; remove breads and cool before unmolding.
Tips
- Warm the milk to lukewarm (not hot) to activate the yeast without killing it.
- Use molds of equal size and fill to two thirds to ensure even rising and baking.
- Cool the baked paska in the mold slightly before unmolding to keep shape intact.