Classic Pascha recipe
Classic recipe for Easter with yuzum on milk
Ingredients
| milk 500 ml |
| dry yeast 11 g |
| flour 1 kg |
| eggs 6 pcs |
| butter 200 g |
| sugar 250 g |
| raisins 300 g |
| vanilla sugar 1 tsp. |
| pinch of salt |
| FOR THE GLAZE: |
| egg white 2 pcs |
| sugar 100 g |
Instructions
Step 1
Warm the milk. Dissolve the yeast in the warm milk. Add 500 g of flour, stir well. Put in a warm place and cover with a towel. Wait about 20 minutes to allow the leavening to double in size.
Step 2
Separate the whites from the yolks. Beat the yolks with the sugar and vanilla sugar. Whisk the whites with a pinch of salt into a foam.
Step 3
Add the yolks to the paste and stir. Next add the softened butter, mix, then the whites, mix.
Step 4
Add the remaining flour and knead the dough. The dough should not be tough and stick to your hands. Put the dough back in a warm place. Allow it to rise well (wait 50-60 minutes).
Step 5
Soak the raisins in warm water for 10-15 minutes, drain. Add the raisins to the dough, mix and place in a warm place again to let it rise well.
Step 6
Grease the mold with oil, place the dough 1/3 of the height of the mold. Cover with foil or a towel. Allow the dough to rise again in the mold.
Step 7
Put the mold with the dough in an oven heated to 100 degrees Celsius, bake for 10 minutes.
Step 8
Then raise the temperature to 180 degrees, bake until ready (25-35 minutes).
Step 9
Glaze preparation. Beat the whites with a pinch of salt into a foam. Add sugar, whisk until stable foam. Brush the ready hot cakes with the glaze. If desired, decorate with confectionery sprinkles or candied fruit.
