BABA'S UKRAINIAN EASTER BREAD WITH SAFFRON (PASKA) - Bread Machine Version
bread machine - makes one or two small
2017 - Canada’s 150th submitted by Auntie Pat
The golden colour of Paska is symbolic of spring, the return of the sun, rebirth and the rising of Christ. It is customary to decorate the top with a scrolled cross. Those more creative would add dough birds and more elaborate dough ornaments. On Easter morning, the Paska, and decorated Easter eggs (pysanky) would be taken to church to be blessed.
1 cup scalded milk - cooled (or substitute: 1 cup lukewarm water and 3 tbsp. skim milk powder)
¼ tsp. dry saffron (crumbled)
¼ cup butter, melted
1/3 cup sugar
1 tsp. salt
2 eggs + 1 egg yolk, beaten (room temperature)
1 tsp. orange zest
1 tsp. lemon zest
3 2/3 cups all-purpose flour
2 tsp. dry yeast (bread machine yeast)
bread machine – select “dough only” setting
1/2 cup golden raisins (optional)
1 egg yolk + 1 tbsp. water (glaze)
Scald milk and add Saffron: Heat milk over medium heat until it begins to steam and small bubbles appear around edges. Remove from stove. Stir and remove any skin that may appear. Stir in ¼ tsp. crumbled saffron threads. Cool to lukewarm.
Remove zest from orange and lemon. Set aside.
Plump raisins (if adding): Pour boiling water over raisins. Let stand 5 minutes, drain. Set aside to dry.
Place ingredients in bread machine in order shown. Select “dough only” setting.
When dough is ready, remove to a floured board. Punch down slightly. Reserve enough dough to make a cross on top or any other decoration you wish to make. If adding raisins, knead them in now.
Grease pan(s): two 1.6 litre pots or one 10” x 3” springform pan. Note: glass pots brown more on the bottom than stainless steel pots. Corningware can also be used.
Shape the dough and place only enough in to half fill the pan. Roll out the reserve dough into two strips, cut a slit at each end. Place the strips on top to form a cross. Take the ends and curve them outward. Toothpicks can be inserted to keep the decoration in place. Remember to remove the toothpicks after baking. Cover and set aside to rise in a warm place until doubled, about 40 minutes.
Glaze: Beat egg and water together, brush on top.
Oven rack position: Springform pans – one down from center. Tall pans – 5 inches up from bottom of oven.
Preheat Oven to 350 degrees: Bake about 35 - 40 minutes or until done. After 30 minutes, if browning too much, drape a piece of aluminum foil over top. There is a tendency to under bake the Paska. It may be brown enough, but it could still be raw inside. Internal temperature should be between 190 - 195 degrees (instant read thermometer). Remove immediately from pan. Cool on wire rack.
About
Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.
Contact
the.rusnaks.recipes@gmail.com
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