This is a fantastic Ukrainian paska to serve for Easter dinner. Made completely from natural ingredients it brings coziness and holiday spirit.
Following this traditional recipe, you’ll get the fluffy homemade Easter cake enriched with sweet raisins. The preparation is time-consuming but the end result is rewarding.
Topped with whipped eggs and sprinkles, this paska will become the winner on your festive table.
- 5 yolks
- 10 eggs
- 3 tbsp semolina
- 2 kg (4,4 lb) flour
- 2 tsp vanilla sugar
- 150 g (5 oz) raisins
- 1/2 l (liter) of milk
- 250 g (1/2 lb) margarine
- 700 g (1,5 lb) sugar sand
- 50 g (8 tbsp) dairy butter
- 100 g (3,5 oz) fresh yeast
- sprinkles (for decoration)
- 3 eggs (for topping)
Pour 250 ml of milk into one pan and remaining 250 ml of milk into the second pan. Take one pan and bring the milk to boil. Then add semolina and mix the ingredients. Turn off the fire.
Take the second pan and also bring the milk to boil. Add yeast, a pinch of sugar, and 1 tbsp of flour. Stir the mixture until smooth. Turn off the fire.
Combine eggs, yolks, sugar, and vanilla sugar. Whip the mass until fluffy. Then add dairy butter and margarine. Beat the mass again.
Combine all the components: the egg-butter mass, semolina, and yeast with milk. Mix everything thoroughly. Then add flour to the mass gradually. Knead the dough. Add raisins and stir carefully. Cover the dough with a foil and leave it in a warm place.
After some time punch the dough and leave it to rise again. Then punch the dough for the second time.
Put the dough in baking cups, filling 2/3 of each cup. Grease the baking cups with dairy butter beforehand. Let the dough to rise again. Preheat an oven to 180°C (356°F) and put the cups in the oven. Bake Easter cakes for 40-50 minutes. Check whether they are done or not with the help of a toothpick.
Transfer the baked Easter cakes to a table and let them cool. Top the Easter cakes with whipped eggs and sprinkles.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for paska? If so, please let us know in the comments below or write us an e-mail.