Paskas are usually made in different sizes, sometimes one for each member of the family and a big one for the whole family. Small Paskas are also made to give away as a gift. Paska is being baked in advance on Wednesday, Thursday or Saturday before Easter. These days it can be bought in any grocery store.
The decoration of Paska and its recipes are different and depend on the region. For example, in Galicia and Zakarpattia Paska is round and has a special decoration on the top.
It was believed that it’s a sin to eat Paska before consecration. To consecrate Paska people come to the church on Sunday morning. The night before they prepare a basket with Paskas, eggs and some other food that is served to the family for breakfast after returning from the church.
milk – 250 ml
butter – 200 g
raisin – 200 g (if you wish)
veggy oil – 1 tbsp
egg yolk – from 8 eggs
egg white – from 1 egg
sugar – 250 g
vanila – 1 tsp (or 1 packet of vanila sugar)
flour – 600 g
salt – 0,5 tsp
dry yeast – 11 g
egg white – from 2 eggs
sugar powder – 150 g
lemon juice – a couple drops
To make sponge sift a half of flour two times (it’s important!! The flour will get air and the dough will come out better) and mix it with yeast. Add warm milk. Knead the dough, cover it with a towel and let rise it in a warm place for an hour until doubled.
Add sugar and vanilla to egg yolks and egg white and whisk until the mixture turns white.
Take butter out of the fridge in advance, so it gets warm and becomes soft. Rinse raisin, dry with a paper towel and dust with flour. Add egg mixture and raisin to the sponge and start kneading gradualy adding the rest of the flour until the dough no longer sticks to your hand.
Cover the dough again and let it rise in a warm place. When the dough doubled punch it down and let it rise again. Brush the baking tin with some butter and dust it with flour. Add some dough to the baking tin to fill only 1/3 of it, cover it and let it rise again.
Preheat oven to 180 С (350 F). Bake paskas for 40-45 minutes or until the top is golden brown.
To make the glaze whisk egg whites with sugar powder and add some drops of lemon juice. Cover the top of paskas and decorate the way you wish before the glaze harden.
Your Paska is ready and you are ready for Easter.
And bon appétit!
Translation by Oksana Iocco