Ukrainian Easter Paska
With its golden crust, soft and pillowy interior, and hints of citrus and vanilla, Ukrainian Easter Paska is a true delight for the senses. Each bite brings a taste of tradition and the warmth of family gatherings.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1 cup whole milk (warm)
- 3 large eggs (lightly beaten)
- 1/2 tbsp instant yeast
- 1 cup granulated sugar
- 8 tbsp unsalted butter (melted and cooled)
- 1 tsp salt
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 4-5 cup all purpose flour
- 1 cup currants, raisins or craisins
- 12 mini panettone paper molds
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1/2 tbsp heavy cream
Instructions
- 1
Whisk together milk, eggs, yeast, sugar, melted butter (not hot!), salt, sour cream and vanilla. Add 2 cups of flour and whisk together. The batter will be thick but won’t form a dough yet. Cover the dough and let rise in a warm place for about 2 hours.
- 2
Add 2-3 cups more of flour until the dough doesn’t stick to your hands. Stir in the currants, raisins or craisins (your choice). The dough will still feel a little sticky. This dough does not require kneading. Cover and let rise in a warm place about 2 more hours.
- 3
Set up 12 panettone molds on a baking sheet. Divide the dough into 12 equal pieces and fill each mold. Try not to knead it or push it down too much. Let the dough rise another 2 hours until the molds are almost full.
- 4
Pre-heat your oven to 350ºF and bake for about 30 minutes until the top is golden brown. Allow to cool to room temperature and then remove the wrapper if desired.
- 5
To make the icing: whisk together 2 cups of powdered sugar, 1 Tablespoon lemon juice and ½ Tablespoon cream. Add a little more cream if it’s too thick, or a little more powdered sugar if it’s too runny. Pour glaze over each Paska and top with sprinkles before the glaze sets.