A traditional Ukrainian sweet bread, baked in a tin and glazed on top. Note that the recipe calls for a simple potato starter to be made the evening before. Adapted from Mamushka by Olia Hercules.
Course Bakery
Cuisine Ukrainian
Keyword Vegetarian
Essential Ingredient Eggs, Potatoes
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Rising 3 hourshours
Total Time 4 hourshours15 minutesminutes
Servings 8people
Calories 357kcal
Equipment
3 tin cans 796ml tomato cans or equivalent
Ingredients
Potato Starter*
3mediumpotatoespeeled, chopped
3 Tablespoonsall purpose flour
Dough
1cup2% milkwarmed
2teaspoonsactive dry yeast
4largeegg yolks
2/3cupwhite sugar
1orangezested, juice reserved
1teaspoonfine sea salt
5 1/2 -6cupsall-purpose flour
1/4cupunsalted buttersoftened
Glaze
2Tablespoonsfresh orange juice
1cupPowdered sugar
1/2teaspoonpure vanilla extract
sprinkles
Instructions
Starter
Make this starter the evening before you wish to bake. Place the potatoes in a medium pot and cover with an inch of cool water. Bring to a boil and cook until soft. Reserve 3/4 cup of the cooking water.
Drain the potatoes and mash until smooth. Add the potato water and flour and mix into a smooth paste. Transfer to a bowl and cool. Cover, and leave this starter in a warm place for 12 hours.
Mix the Dough
In a small bowl, whisk together the warm milk and the yeast. Set in a warm place to proof, about 7 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar until pale yellow. Zest in the orange.
Scrape in 1 1/2 cups the potato starter and mix well. Tip in the proofed yeast, add the salt and mix gently.
Switch to the dough attachment and add 5 1/2 cups of the flour, 1 cup at a time. Mix until you have a rough, shaggy dough. Drop in the butter and mix well.
Remove the dough hook, cover the bowl with a tea towel and set in a warm place to rise for 1 hour.
After rising, return the bowl to the mixer and add the dough hook. Knead the dough on low for 10 minutes until smooth and elastic. Gradually add in the remaining flour. Again, set the dough to rise for an hour in a warm place.
Shape the Dough
Generously oil the clean tomato tins. Divide the dough into 3 pieces. Roll them into balls and tuck into the tins. Tins should be filled halfway with dough. If you have extra dough, fill a smaller tin or mini loaf pan. Cover the tins with a towel and set to rise in a warm place for one hour.
Preheat the oven to 350°F and set the oven rack on the bottom shelf. Place the tins on a baking tray and pop in the oven. Bake for 40-50 minutes until dark golden on top.
Cool the bread for 5 minutes in the tins (any longer and they will get soggy), then run a knife around the edges and pop them out to cool on a wire rack.
Glaze the Paska
In a small bowl, whisk together the orange juice, powdered sugar and vanilla until smooth. It should be runny and drip from the whisk. Brush or spoon over the tops of the cooled paska, letting the glaze drip down the sides. Garnish with a few sprinkles.
Notes
Overnight rising: Refrigerate the dough after you knead it in Step 6. So the second rising will take place in the fridge; it will be slow but it will add great flavour!The next morning, shape the dough and allow to rise at least 90 minutes. Proceed with the recipe.