Ukrainian Sweet Bread (Good for Paska)

by olga

Servings:

INGREDIENTS

2/3 cup water
1/4 cup instant mashed potato mix
2/3 cup sugar
1/4 cup instant nonfat dry milk
1/2 cup butter cut into pieces (soft)
2 packages active dry yeast (2 Tbsp)
1/3 cup warm water (about 110 F)
5 1/2 cups all purpose flour (about)
3 large eggs
1 teaspoon salt
1/2 teaspoon vanilla
1 lemon, grated rind of
Sugar (optional)

GLAZE:

1 egg, beaten

INSTRUCTIONS

In a 1 to 2 quart pan, bring the 2/3 cup water to a boil. Stir in potato mix and immediately remove from heat. Stir in the butter, 2/3 cup sugar, and dry milk. Stir until most of the butter has dissolved. Let cool to 110 F. (butter need not melt completely).

Meanwhile, in a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes to soften. Stir in cooled potato mixture. Add 2 cups of the flour and beat with a heavy spoon until blended. Stir in 3 eggs, salt, vanilla, and lemon rind until smoothly blended. Then beat in 1 1/2 cups more flour.

Mix in 1 to 1 1/2 cups more flour or enough to make a stiff dough. I only used 1 cup. Scrape dough out onto a floured board and knead until smooth and satiny, 10 to 20 minutes, adding as little flour as possible to prevent sticking. I used my KichenAid mixer for this.

Place dough in a greased bowl; turn over to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch dough down and knead briefly on a lightly floured board to release air. Let dough rest for 10 minutes; then shape in 1 of the following ways.

FOR THE PASKA. I used a 9 inch width by 5 inch deep pan. I greased the pan well and put parchment paper circle and greased it as well. Form the dough into a ball and put it in the pan. Let it rise till almost to the top. Brush with Glaze. I used large crystal sugar sprinkles to form a cross. Bake for about 40 minutes at 350 F. until nice and brown, cover with silver foil if it browns to much.. Remove from oven and let cool 15 minutes before you take it out of the form. You may use smaller forms if you wish to make more 2 or more paskas. For smaller ones bake for about 25 to 30-35 minutes depending on the size of pan.

FOR COILED LOAVES: Divide dough in half. Roll each portion into a 30- inch long rope. For each loaf, coil a rope into a greased 9-inch pie pan, staring at outside edge and ending in center; twist rope slightly as you lay it in pan.

FOR COILED BUNS: Divide dough into 12 equal portions. Roll each into a 12 inch long rope. On greased 12 by 15 inch baking sheets, coil each rope into a round bun, staring at outside edge and ending in center; twist rope slightly as you coil it. Make buns 2 1/2 to 3 inches in diameter and space them at least 2 inches apart.

FOR BRAIDED LOAVES: Divide dough into 6 equal portions. Roll each into a 14 inch long rope. For each loaf, arrange 3 ropes side by side on a greased 12 by 15 inch baking sheet. Pinch together at top and loosely braid; pinch ends together and tuck underneath.

FOR ROUND LOAVES: Divide dough in half. Shape each half into a smooth ball; place each in a greased 9inch pie pan. Gently flatten each into an 8 inch diameter round.

Cover shaped dough lightly with plastic wrap and let rise in a warm place until almost doubled—35 to 45 minutes for loaves, 20 to 30 minutes for buns. Remove plastic wrap. Lightly beat egg glaze and brush over dough; sprinkle with sugar, if desired.

Bake at 350 F. oven until browned 25 to 30 minutes for loaves, 20 to 25 minutes for buns. Let cool on racks.

CHEF COMMENTS

This is a springy, slightly sweet bread. The dough can be shaped into coils or braids for lovely golden loaves or buns or paska.

Tagged: bread, ukrainian add tags

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