Delicious Paska – How to bake classic Easter Bread
02 April, 2015
Delicious Paska – How to bake classic Easter Bread
Paska, also called Kulich, is a classic Easter bread which is usually baked as a part of the Orthodox celebration of the holiday. Although Paska is historically baked in Ukraine and Russia, in Georgia it has also become a tradition to celebrate Easter with Paska on the festive table.

We offer you an old and tested recipe for a delicious Paska. You can use any candied fruit or dried fruit along with raisins. You can also add icing if you
want to.

Ingredients:

500ml of milk
500g of sugar
2tbsp of sour cream
8 eggs
500g of butter
250g of raisins
1 tsp of salt
1.5-2kg of flour
3tbsp of dry yeast
1tbsp of ground nutmeg
1tbsp of ground cardamon
1/4tbsp of ground ginger
1/2 cup of oil

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Easter cake Paska

Preparation:

Prepare the ferment first: mix a bit of flour with yeast, pour in some warm milk (with 2 teaspoons of sugar dissolved in it beforehand) and add flour little by little until you get a paste with thickness resembling sour cream. Cover it with a rag and let it rise. Whip up butter, salt and sugar; add eggs, sour cream and spices.

When the dough ferment rises, mix the buttery mass with it and add more flour. Calculate the amount of flour to add so that the result would yield a tender yet coherent mass. Put the dough in a warm place and let it rise again. After it does, dip your hands in oil, knead it twice over and let it rise yet again.

After it rises for the third time, add raisins to the dough and pour it into forms wrapped in tracing paper. Make sure that you fill only 2/3 of the forms. Put the filled forms in a warm place (again) and let the dough rise (again). After the dough rises in the forms, put them into an oven and bake at an average temperature.
In order for raisins and dry/candied fruit to be evenly distributed within a paska, wash, dry and lightly sprinkle them with flour before adding them to the dough.

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Photo courtesy of Facebook page კურდღლის სორო • Rabbit Hole
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