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The traditional recipe of paska (Easter bread) from Rudomski family
1 liter of of milk TM Shchedryk
400 g of butter TM Shchedryk
200 g of oil
20 eggs
3 kg of flour
200 g of fresh yeast
500 g of raisins
zest of 2 lemons
1 kg of sugar
1 tbsp. of salt
2 bags of vanilla
Preparation
1 kg of sugar whisk with 20 egg yolks, pour into a bowl for sponge. Add 400 g of heated butter, 200 g of butter and 1 liter of hot, freshly boiled milk. The mixture stirre and cool to 40 °C. Then enter 200 g of fresh yeast, mash with a spoon of sugar and add 1 kg of flour. Stir well and leave to approach in a bowl, covered with a towel around 1-1.5 hours. As soon as the dough rises, add the zest, salt, vanilla and raisins steamed previously. Knead the dough for 40 minutes - hours, gradually adding 2 kg of flour. Before you start cooking pray, and kneading the dough just think about the good.