This traditional pastry is prepared in different ways, but it often happens that it becomes stale already on the second or third day after preparation. We will share a recipe for pashka that stays fresh for a long time. It is moderately sweet, lush, medium moisture, appetizing yellow color.
Ingredients
From this amount of ingredients, you will get 4 strips with a diameter of 13 cm and 2 – with a diameter of 9 cm.
For brew and brew:
Flour – 100 g, boiling water – 250 ml, sugar – 1 tbsp., milk – 250 ml, pressed yeast – 75 g.
For the dough:
Flour – 1 kg, sugar – 350 g, yolks – 5 pcs., eggs – 5 pcs., butter – 200 g, vanilla – 1 tbsp, salt – 0.5 tsp, turmeric – 0.25 tsp, zest 1 lemon, oil – 3 tablespoons, dried fruits – 250 g.
Preparation of paska on custard dough
First, we prepare the “brew” for the filling. Sift 100 g of flour into a bowl, pour boiling water and mix until smooth.
Make steam in a deep bowl. Mix one tablespoon of sugar with warm milk and add pressed yeast, rubbed in your hands. Stir the foam with a whisk until the yeast dissolves. Then add the custard base to the bowl and mix again to a relatively homogeneous structure. The presence of small lumps is not a problem. Cover the bowl with a film and leave for 20 minutes in a warm place.
We start preparing the dough by mixing sugar and eggs. In a deep bowl, combine sugar with 5 yolks and beat 5 whole eggs. Add a tablespoon of vanilla sugar and beat with a mixer until a white lush mass is formed. It can take up to 10 minutes.
Eggs and sugar are combined with steam, add 0.5 teaspoon of salt, grated lemon peel and turmeric for a beautiful yellow color of paska.
Add half of the flour to the dough, mix and add the rest of the flour. If you wish, you can knead the dough on a clean table.
When the dough becomes smooth and homogeneous, it easily falls behind the hands, add sunflower oil to it. Then, while continuing to mix, add the softened (but not melted) butter.
The finished dough will be tender, plastic. Roll it into a ball, transfer it to a large container and leave it to rise under the film for 1 hour. When the dough has increased by 2-3 times, knead it, cover it with a film and leave it for another hour.
Repeat the beating, leave the dough for 10 minutes and prepare the dried fruit and candied fruit for paska. Pour boiling water over them, dry, mix with 1 teaspoon of flour. So the raisins and candied fruit will not sink to the bottom.
Put the dough on the table, form a layer, pour dried fruit over it and wrap it like a cloth. Knead the dough until the dried fruits are gradually distributed throughout its mass.
Divide the dough into portions for the breadcrumbs. Form smooth balls, transfer them to parchment-lined baking sheets, without greasing them with anything. The amount of dough per mold is a little more than a third.
Cover the strips with a film, leave for an hour so that the dough rises to the very top.
Grease the top of the strips with a mixture of yolk and 1 tbsp. spoons of milk. Put the strips to bake in an oven heated to 170 degrees. They will be ready within 45-60 minutes. If the top of the strips starts to burn, cover them with parchment paper or foil.
We wish it delicious.
