Paska: an authentic recipe
Let's prepare papushnik. Surprised, because they were set on a feast? Don't worry, that's what this pastry was called in ancient times. And I know how important it is to have a proven recipe for paska. The dough is usually made generously for it, so it becomes very unfortunate if something does not work out. But you're watching my video, so that won't happen to you. We will make Ukrainian paska, which is 150 years old. Can you imagine? I took her recipe from Zinovia Klynovetska's book "Dishes and Drinks in Ukraine" and modernized it a little. Be sure, you will get an incredibly fragrant, fluffy and light cake with a glaze that does not flow, but holds, as you need.
Ingredients for preparing Ukrainian paska
500 g of flour
20 g of "Dukhmyana Khata" yeast
150 ml of 2.5% milk (+50 ml for soaking nuts)
140 g of sugar (240 as desired)
100 g butter 82.5% (+ for greasing the mold)
8 egg yolks
2 oranges (peel)
50 g of walnuts
pinch of salt
For the glaze:
2 proteins
200 g of powdered sugar
10 g of gelatin (powder)
120 ml of water for soaking gelatin
Watch the step-by-step cooking recipe in the video or on the website: klopotenko.com/dyvovyzhna-mya...
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⏱ Time Code:
0:00 - Announcement
0:24 - The evolution of the belt
1:50 - Recipe for authentic paska
8:35 - We bake Easter Easter
8:48 - Glaze recipe for paska
10:08 - Presentation of the finished dish
10:40 - Tasting paska
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👩‍🍳 I recommend looking at my other recipes:
✔ Dishes for Easter: • Страви на Великдень | ...
✔ Ukrainian dishes: • Українські страви | Ст...
✔ Life hacks: • Поради Клопотенко | Єв...
✔ Meals in 30 minutes: • Страви за 30 хвилин | ...
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