Directions
Paska (two 6" round)
- Grease two 6 " springform pans and set aside.
- Use a stand mixer and paddle attachment for best results.
- In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
- In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
- In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
- Add warm milk and yeast mixture. Mix for 1 minute.
- Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
- Scoop dough into a mound on a lightly floured countertop.
- Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓- ½ cup flour required).
- Cover with plastic wrap and let dough rest for 20 minutes.
- Divide dough into two 500 g pieces and two 130 g pieces. If you don't have a kitchen scale, remove ⅕ of the dough and divide by two. This will be used for the design on top of both Paskas. Divide the remaining ⅘ of the dough into two (this will be the two bases of Paska).
- Round the two 500 g portions of dough and place on piece in each prepared springform pan. Press dough slightly until dough comes to a ¼" from the edge on the pans.
- Using the remaining two portions of 130 g dough, create a design on the top of each 500 g portion of dough. Brush the top of the dough and pieces with water to help attach.
- Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
- Brush tops of Paskas with optional melted butter before baking.
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Bake in preheated oven for 50 minutes. Cover tops of Paska with foil at the 35 minute mark.
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Remove from oven and remove foil. Let cool for 10 minutes.
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Remove springform pan sides and base. Continue to cool Paska completely before serving.
Yields two 6" Paska
Paska (0ne 8" round)
- Grease one 8" - 9 " springform pan and set aside.
- Use a stand mixer and paddle attachment for best results.
- In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
- In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
- In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
- Add warm milk and yeast mixture. Mix for 1 minute.
- Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
- Scoop dough into a mound, on a lightly floured countertop.
- Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓- ½ cup flour required).
- Cover with plastic wrap and let dough rest for 20 minutes.
- Divide dough into one 1000 g piece and one 260 g piece. If you don't have a kitchen scale, remove ⅕ of the dough. This will be used for the design on top of Paska. The remaining ⅘ of the dough will be the base.
- Round the 1000 g portion of dough and place in base of prepared springform pan. Press dough slightly until dough comes to a ¼" from the edge on the pan.
- Using the remaining portion of dough to create a design on the top of 1000g portion of dough. Brush the top of the dough and pieces with water to help attach.
- Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
- Brush top of Paska with optional melted butter before baking.
- Bake in preheated oven for 60 minutes. Cover the top of the bread with foil at the 35 minute mark.
- Remove from oven and remove foil. Let cool for 10 minutes. Remove springform pan sides and base. Continue to cool Paska completely before serving.
Yields 1 Paska
Tips & Variations
- Additional All Purpose Flour Blend required to knead buns ⅓ cup to ½ cup.
- To create a proofer- place a cooling rack on top of a 9 x 13 pan filled with boiling water. Place baking tray or bread pan on top of rack. Cover with a kitchen towel.
- For best texture consume within 48 hours or freeze leftovers.
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