Baking

Paska in a slow cooker

Paska in a slow cooker turns out no worse than baked in the usual way. The advantage of cooking paskats in a multicooker is that with this method of baking paskats are guaranteed to be baked and not burnt. In addition, you can leave the dough right in the multicooker to let it rise.

Ingredients for pasta in a slow cooker

  • milk – 200 g.
  • sugar – 200 g.
  • oil – 100 g.
  • eggs – 2 pcs. and 2 yolks.
  • fresh yeast – 30 g.
  • salt.
  • steamed raisins – 40 g.
  • vanilla sugar – 15 g.
  • flour – 600 g.

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