Easter Passover

The biggest religious holiday – Easter – is coming soon. And the main dish that should decorate the table should be exactly that Easter Passover. And in order for it to turn out extremely tasty, use the suggested recipe.

Easter paska – ingredients

A recipe for Easter Paska

Before starting cooking Easter Passover, dried cranberries or cherries pour half of the rum and leave for 12 hours, but better still for 24.

Now let’s prepare the filling for Easter Passover. For the yeast, pour 150 ml of warm (36-38 ° C) water into a bowl and dissolve the yeast in it. Add 100 g of flour and mix. Cover and put in a warm place for 1 hour. Then add 100 ml of warm milk and another 100 g of flour to the steam, mix and put in a warm place for another 1 hour.

Watch our video recipe for paska on our channel:

Sieve the remaining flour on the table and make a hill. Make a well in the center and pour in the melted butter and cream. Add whole egg, yolks, sugar, vanilla sugar and salt. Mix it all thoroughly with your hands. You should get an elastic dough that does not stick to your hands.

It’s time to preheat the oven to 190 degrees. While the oven is heating, discard the cranberries/cherries in a sieve and allow to drain well to remove all liquid. Distribute dried fruit for Easter Passover on baking parchment, sprinkle with flour and roll them well in it.

Now let’s start assembling the dough. Mix the dough with the rest of the rum and the foam, mix thoroughly. Add dried fruit to the dough, mix well again and let it rise in a warm place for 2-3 hours.

Spread the dough for the Easter Paska in the forms so that it takes up no more than half of the volume in each form and let it rise for 20-30 minutes. Bake in a preheated oven until ready – Easter Passover should go up a lot. If you pierce the ready Easter with a wooden skewer, it will come out dry. Cool down Easter Passover and decorate to your taste.

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