Paska Easter Bread, or Kulich

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.

Ingredients

White flour
600 g
High-protein (14g), Manitoba type recommended.
Milk
285 g
3.5% fat
Bakers yeast
30 g
Sugar
483 g
263g for the dough, 220g for the glaze.
Raisins
180 g
Rum
250 ml
Egg yolks
180 g
From 9-10 eggs.
Vanilla Extract
1 tbsp
Natural vanilla pod preferred.
Nutmeg
0.25 tsp
Ground
Ground cardamon
0.25 tsp
Lemon
1 piece
Organic preferred, zest used.
Oranges
1 piece
Organic preferred, zest used.
Honey
60 g
Butter
180 g
Soft, room temperature.
Salt
6 g
Candied orange peel
100 g
Can mix with lemon candied peel.
Gelatine powder
7 g
For the glaze.
Orange juice
100 g

Step by step

Step 1

Soak the raisins in rum overnight, covered.

Paska Easter Bread, or Kulich - Step 1
Step 2

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.

Paska Easter Bread, or Kulich - Step 2
Step 3

Check the yeasted mixture for bubbles, indicating readiness.

Paska Easter Bread, or Kulich - Step 3
Step 4

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.

Paska Easter Bread, or Kulich - Step 4
Step 5

Cover and chill the dough in the refrigerator for 1 hour.

Paska Easter Bread, or Kulich - Step 5
Step 6

Blend 100g sugar with vanilla, cardamom, nutmeg, and citrus zests.

 

Paska Easter Bread, or Kulich - Step 6
Step 7

Integrate the sugar-spice mix and 60g honey into the dough - knead for another 5 minutes.

Paska Easter Bread, or Kulich - Step 7
Step 8

Gradually incorporate 180g butter and 6g salt; knead until the dough is smooth.

Paska Easter Bread, or Kulich - Step 8
Step 9

Dissolve 18g fresh yeast in a small amount of milk (2 tbs) and add to the dough, kneading for 1-2 minutes.

Paska Easter Bread, or Kulich - Step 9
Step 10

Drain the raisins and optionally mix with cranberries and 100g of candied citrus peels, cut into pieces.

Paska Easter Bread, or Kulich - Step 10
Step 11

Add this fruit mixture to the dough, kneading for another 1-2 minutes.

Paska Easter Bread, or Kulich - Step 11
Step 12

Transfer the dough to a greased, wider bowl and cover with plastic film.

Paska Easter Bread, or Kulich - Step 12
Step 13

Allow to ferment for 2 hours, performing folds every 30 minutes.

Paska Easter Bread, or Kulich - Step 13
Step 14

Prepare baking molds by greasing them. Adaptable to various forms as needed.

Paska Easter Bread, or Kulich - Step 14
Step 15

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).

Paska Easter Bread, or Kulich - Step 15
Step 16

Shape the dough portions into balls and place them into the previously prepared baking molds.

Paska Easter Bread, or Kulich - Step 16
Step 17

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.

Paska Easter Bread, or Kulich - Step 17
Step 18

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.

Paska Easter Bread, or Kulich - Step 18
Step 19

Prepare the glaze by mixing 7g gelatin with 42g water, letting it soften, then heating 100g orange juice with 220g sugar until boiling.

Paska Easter Bread, or Kulich - Step 19
Step 20

Combine the gelatin with the hot orange syrup.

Paska Easter Bread, or Kulich - Step 20
Step 21

Mix until the glaze starts to foam

Paska Easter Bread, or Kulich - Step 21
Step 22

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.

Paska Easter Bread, or Kulich - Step 22
Step 23

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.

Paska Easter Bread, or Kulich - Step 23
Step 24

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!

Paska Easter Bread, or Kulich - Step 24
Quantity: 3 pieces (medium size)
Prep time: 300 min
Difficulty: intermediate
Ready in: 300 min
Publish date:

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Comments

SaeedSigarchian366
Saeed Sigarchian (SaeedSigarchian366) 13 Jun 2024, 19:31

Hi chef🌺

I have a question

I want to use active yeast for this recipe

But you use fresh yeast .

Plz answer

How many active yeast (table spoon) can we use for this dough

lena
Elena (lena) Saeed Sigarchian (SaeedSigarchian366) 14 Jun 2024, 00:08

You could use 2 tbs of active (dry) yeast (or 15g).

SaeedSigarchian366
Saeed Sigarchian (SaeedSigarchian366) 15 Jun 2024, 00:48

Thx 🌺👍