Ukrainian Easter Paska

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 (4 1/2 teaspoon) envelopes active dry yeast
• 1 tablespoon sugar
• 1 tablespoon flour
• 1/4 cup warm water
• 12 cups sifted all-purpose flour (you might need less)
• 2 cups milk, warm (100â° to 110â°)
• 3 large eggs, room temperature
• 8 large egg yolks, room temperature
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 lemon, zest of
• 1 orange, zest of
• 3 tablespoons rum or 3 tablespoons brandy
• 8 tablespoons unsalted butter, melted,plus more for pans
• 1/2 cup vegetable oil or 1/2 cup sunflower oil
• 3 large eggs, separated
• egg , for brushing under motifs
• egg yolk, plus
• 1 tablespoon water, for brushing tops of paska

Recipe

• 1 in a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
• 2 mix until smooth.
• 3 set bowl aside until mixture is bubbly, 10 to 15 minutes.
• 4 for the sponge: add 4 cups of the flour and milk to yeast mixture.
• 5 with a wooden spoon, mix until well combined.
• 6 cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
• 7 in the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
• 8 add the sponge mixture.
• 9 add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
• 10 whisk on medium speed until combined.
• 11 remove whisk attachment from machine, and fit with the dough hook attachment.
• 12 with mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
• 13 transfer dough to a clean work surface.
• 14 knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
• 15 transfer dough to a large bowl, and cover with a cloth or plastic wrap.
• 16 place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
• 17 {ihad no dough hook so i used wooden spoon and then my hands,{mix well at least 15 min.
• 18 by hand} place rack in lower two-thirds of oven, and heat to 350°.
• 19 butter two 9-inch saucepans.
• 20 cut a piece of waxed paper{i use parchment paper} about 2 inches longer than the circumference of the saucepan.
• 21 fold this in half lengthwise to make a double thickness.
• 22 place inside the saucepan, patting it to adhere to the butter.
• 23 the collar should extend 3 to 4 inches above the rim of the saucepan.
• 24 seal the 2-inch flap with more butter.
• 25 {butterwaxed paper or parchment too}[i like to cut out circles and put on the bottom off pan, paska comes out easier] when dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
• 26 divide remaining two-thirds dough evenly between saucepans.
• 27 place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
• 28 after 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc.
• 29 keep any dough that is not being used covered with plastic to prevent it from drying out.
• 30 to attach motifs: brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
• 31 attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
• 32 keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
• 33 for the glaze: in a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
• 34 brush egg mixture on surface of loaves.
• 35 bake 350 f.
• 36 for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
• 37 cool paska in pans for 30 minutes.
• 38 when paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
• 39 makes two 9-inch round loaves.