Happy Palm Sunday! Easter is just around the corner, so just like any Mennonite woman in our town, I'm making Paska! My mum and I began making Paska together about ten years ago and now we can't imagine doing it without each other. Except this year... *gulp* I had to attempt this finicky recipe all.by.myself. due to the physical distancing we are all called to do. I can definitely say I sent up a few prayers, crossed my fingers, did a special dance, and then sent up more prayers that my paska would rise and end up with glorious rounded golden loaves. Well, that did not happen. My loaves rose beautifully, but could not hold their shape once they began baking. I guess that's what happens when I don't have my Paska partner with me!! I'm not easily defeated though, so today I attempted again!
We love using the Mennonite Girls Can Cook recipe for Paska. I can't imagine using any other recipe. The citrus fruits add such a delightful flavour. Take a look here:
Ingredients and Method:
2 tablespoons active dry yeast
1 cup warm water
1 teaspoon sugar
In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes.
1 medium lemon
1 medium orange
Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.
1 1/4 cup milk
1/2 cup of real butter
In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
Once it is melted add it to the blender. Start the blender .. and begin to puree.
2 large eggs
3/4 cup sugar
1 teaspoon salt
Start the blender on high and allow the citrus, peel and milk, butter mixture to run for about 2 or 3 minutes.
Add the eggs, sugar, and salt.
Continue to run the blender for another minute or two until very smooth.
Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
The amount of flour is a guide. .if your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour. (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic. (like mine in the picture).
After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel and allow to rise until doubled. This should take about an hour. .to an hour and a half.
At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves approximately 20 - 30 minutes depending on the size of your pans.
Gently remove from pans and place on cooling racks. Once they are completely cool, put them in the freezer unless you are eating them the same day.
Paska Icing
1 cup of soft real butter
4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites) I often use egg white powder and water.
2 teaspoons vanilla
enough icing sugar to make a soft icing. It will harden again in the fridge.
Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.
Round two went MUCH better! Here are a couple pictures:
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