Paska or Babka is one of the most world known Ukrainian food. It is the ritual bread made by Ukrainian ancestries centuries ago on traditional every year Spring Holiday.
Paska symbolizes the Sun, the men’s power, the big future harvest.
To make Paska are taken only the best products, and the process is full with different special rules, such as the person who makes it must have good mood and the dough is growing in total silent. For this Paska were taken very good yolks from home eggs that’s why it has so strong yellow colour. There are a lot of Ukrainian recipes of Paska, Babka or Kulich
Kulych is the church name of Paska, from Greek κόλλιξ – kollix , widly used in Eastern Ukraine and in Belarus.
From Kyiv Rus times there is only one ritual bread from Lithuania to Crimea. In Sloboda Ukraine it is called Kulych. It is one and the same product. The analogue of Paska is in Greek and Bulgaria. In Russia areas it was made by Slavic people only in a little part that was in Kyiv Rus.
Paska (Easter Bread) Homemade
Ingredients:
- wheat flour - 1500 g
Wheat flour is a powder that is obtained by grinding wheat..
Wheat varieties are called “clean”, “white”, “brown” or “hard” if they have high gluten content, and they are called “soft” or “weak” flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten
- yeast - 100 g
- milk - 750 ml
- sugar - 500 g
Sugar is the generalized name for a class of chemically-related sweet-flavoured substances: carbohydrates, composed of carbon, hydrogen and oxygen.
- egg - 10
- butter - 250 g
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
Butter, unsalted
Nutritional value per 100 g (3.5 oz)
Energy 2,999 kJ (717 kcal)
Carbohydrates 0 g
Fat 81 g
– saturated 51 g
– monounsaturated 21 g
– polyunsaturated 3 g
Protein 1 g
Vitamin A equiv. 684 μg (86%)
Vitamin D 60 IU (10%)
Vitamin E 2.32 mg (15%)
Cholesterol 215 mg - vanilla (vanilla sugar ) - 10 g
- salt - 5 g
Salt is a mineral substance composed primarily of sodium chloride (NaCl)
Salt is present in most foods, but in naturally occurring foodstuffs such as meats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods to make their flavour more appealing and is also present at higher levels in preserved foods.
In many East Asian cultures, salt is not traditionally used as a condiment.In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon) contains about 2,300 mg of sodium.
Sodium serves a useful purpose in the human body: it helps nerves and muscles to function correctly, and it is one of the factors involved in the autoregulation of water content (fluid balance).[49] Most of the sodium in the Western diet comes from salt
Too much sodium is bad for health, and health organizations generally recommend that people reduce their dietary intake of salt. High salt intake is associated with a significantly greater risk of stroke and total cardiovascular disease in susceptible people. In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure and provides a health benefit, and a low salt diet results in an even greater improvement in blood pressure in those with hypertension than in those without. A reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is insufficient evidence to show that there is any additional benefit in lowering sodium intake to less than 2,300 mg per day.
- raisins - to taste
Instructions:
1.
Mix yeasts with 250 ml of warm (not hot) milk and 10g of sugar. Put it in warm place and wait when it is growing.
2.
Melt 200 g of butter
3.
Put yolks (9 from 10) to melted butter and add sugar
4.
Mix yolks, butter and sugar
5.
Mix it in homogeneous mass, add vanilla (vanilla sugar) and salt
6.
Add to grown yeasts mixed yolks, flour, milk and knead the dough. Add raisins to taste.
7.
Put dough into warm place to grow for 2 hours.
8.
Take round forms and fill it with 50 g of butter and parchment (baking) paper. Put in them dough, fill only to half (the dough will grow ) and put forms into warm place for half of hour.
9. Put different details (leaves, crosses, etc.) made from a piece of dough on top. Mix 1 yolk and eggwhite and pour it on top of Easter Bread.
10. Put forms with Easter Bread into preheated 180 C oven for ~ 1 hour
Step-by-step gallery
1. Mix yeasts with 250 ml of warm (not hot) milk and 10g of sugar. Put it in warm place and wait when it is growing.
2. Melt butter
3. Put yolks to melted butter and add sugar
4. Mix yolks, butter and sugar
5. Mix it in homogeneous mass, add vanilla (vanilla sugar) and salt
6. Add to grown yeasts flour, milk and knead the dough. Add raisins to taste.
7. Put gough into warm place to grow.
