Paska Easter Bread, or Kulich
Growing up, the preparation of Paska, a simpler type of panettone, was a cherished tradition in my family, baked in a wood-fired oven. These delightful breads, reminiscent of Ukraine and Russia's Kulich or Pasca, were often miniaturized into "pascuta" using cans or enameled cups. Infused with raisins and embodying the aroma of home, they were a staple during Easter, taken to church for blessings.
This year, I've revitalized my love for this festive bread, choosing a top-tier recipe from a renowned confectionary school that promises a tender, long-lasting fluffiness, and a child-favorite glaze on top.
Soak the raisins in rum overnight, covered.
Prepare a yeast mixture with 135g milk, 12g yeast, 18g sugar, and 150g flour, let it sit at room temperature for 2 hours, then refrigerate overnight.
Check the yeasted mixture for bubbles, indicating readiness.
Combine 450g flour, 150g cold milk, 120g sugar, 180g egg yolks, and the yeasted mixture - knead for 5 minutes, by hand or using a mixer.
Cover and chill the dough in the refrigerator for 1 hour.
Blend 100g sugar with vanilla, cardamom, nutmeg, and citrus zests.
Integrate the sugar-spice mix and 60g honey into the dough - knead for another 5 minutes.
Gradually incorporate 180g butter and 6g salt; knead until the dough is smooth.
Dissolve 18g fresh yeast in a small amount of milk (2 tbs) and add to the dough, kneading for 1-2 minutes.
Drain the raisins and optionally mix with cranberries and 100g of candied citrus peels, cut into pieces.
Add this fruit mixture to the dough, kneading for another 1-2 minutes.
Transfer the dough to a greased, wider bowl and cover with plastic film.
Allow to ferment for 2 hours, performing folds every 30 minutes.
Prepare baking molds by greasing them. Adaptable to various forms as needed.
After two hours of fermentation and completing the final fold of the dough, transfer it to a floured table and divide it into three approximately equal parts (or adapt based on the number of molds you have).
Shape the dough portions into balls and place them into the previously prepared baking molds.
Allow the shaped dough in the molds to rise on the kitchen table for 3-4 hours, or until it visibly doubles in volume, ensuring optimal loftiness for baking.
Preheat the oven to 160 degrees Celsius.
Place the risen dough in the oven, then immediately reduce the temperature to 140 degrees Celsius. Bake for 40 minutes at this lower temperature.
After that, increase the oven temperature back to 160 degrees Celsius and continue baking for an additional 20 minutes.
Once baking is complete, turn off the oven and let the bread cool down completely in the molds to preserve their shape and enhance texture.
Prepare the glaze by mixing 7g gelatin with 42g water, letting it soften, then heating 100g orange juice with 220g sugar until boiling.
Combine the gelatin with the hot orange syrup.
Mix until the glaze starts to foam
Continue mixing the glaze until it thickens and becomes less runny, achieving a consistency that will allow it to spread neatly on the bread without dripping excessively.
Carefully remove the bread from the molds, if you wish, or leave them there until the glaze dries completely. Spread the glaze on top of the breads using a spoon or brush.
While the glaze is still wet, you may also sprinkle with colored sugar decorations, if desired.
Allow the glaze to dry completely overnight. Once set, the bread is ready to be sliced.
Enjoy your beautifully glazed Easter Bread, a perfect treat to share!
