Unconventional Paska

Name: Unconventional Paska
Cook time: 3 h 5 min
Total time: 3 h 40 min
Yield: 12 srv
Ingredients: Levain — 100 g; Yeast — 12 g; Flour — 400 g; Milk — 120 ml; Sugar — 100 g; Butter — 140 g; Egg yolk — 100 g; Salt — 5 g; Orange zest — 10 g; Candied fruit — 200 g

Easter paska made with sourdough and yeast, with the addition of candied fruit.

3 h 40 min Cooking 3 h 5 min Hard 12 srv Oven Vegetarian Dessert

12 srv g oz °C °F

Ingredients

Levain Yeast, Gluten, Wheat 100 g Yeast Yeast 12 g Flour Gluten, Wheat 400 g Milk Dairy 120 ml Sugar 100 g Butter Dairy 140 g Egg yolk Eggs 100 g Salt 5 g Orange zest 10 g Candied fruit 200 g

Nutrition

Per serving: ≈ 254.0 kcal, P 4.9 g, F 14.6 g, C 27.1 g
Total (for 12 srv): ≈ 3050.0 kcal, P 59.0 g, F 175.0 g, C 325.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking

Prep

Wheat Sourdough Starter

Cooking

Mix sourdough, yeast, milk, egg yolks, sugar, salt, and orange zest.
Add flour and start kneading the dough.
Gradually add butter and knead well.
As the final step, gently fold in pre-soaked and dried dried fruits (additions).
After kneading, leave the dough in a warm place for at least 30 minutes.
Divide the dough into equal parts, form balls, and place them in molds.
Let the paskas proof for 2 hours (there should be about 1.5 cm left from the top of the dough to the edge of the mold).
Brush the paskas with egg before baking.
Bake at 180°C for 35-40 minutes (internal temperature of the paska should be 94+ degrees).

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