Opinion – Terra Vegana: Paska, a typical Ukrainian Easter recipe

In a challenge that was recently given to me — to prepare a lunch with typical Ukrainian recipes in 100% vegetable versions — I discovered this Easter recipe. Paska is a buttery, light and sweet bread, which may or may not be filled with dried fruits, similar to other typical Easter breads, such as the Italian pane di pasqua or the colomba di pasqua.

The paska assumes variations in several Eastern European countries. Traditionally, it is decorated with crosses made from the dough itself, or with a simple sugar icing and colorful sprinkles.

As I adapted the recipe for an event where we expect 250 people to attend, I chose to provide “mini paskas” in cupcake format, but those who make it at home can test the original format if they prefer.

If you like panettone, you will definitely like this sweetie, and you will still be able to freeze some units to eat over the next few months, until Christmas arrives.

It’s a recipe for the time of love, not passion: the dough needs to rise and rise, and that doesn’t happen overnight. But, if the rest time is long, the work itself is not the heaviest, especially if you have a mixer (if you don’t, you can consider that the arm training is done after kneading the dough).

I take the opportunity to remember a recipe for “tofulhau” that has already been published in the column, super practical, and a good idea for those who want to spend this Easter without fish.

paska

INGREDIENTS

4 cups of wheat flour.

1 ½ cups of plant-based soy milk.

¾ cup of sugar.

10 pieces of dried apricots.

½ cup of white raisins.

½ cup of black raisins.

11 g of dry yeast.

½ cup of sunflower oil.

½ cup vegan butter (or 100% vegetable margarine).

Zest of 1 lemon.

Zest of 1 orange.

½ cup of orange juice.

¼ cup of rum.

15 drops of vanilla extract.

1 teaspoon of cinnamon powder.

½ teaspoon of nutmeg powder.

½ teaspoon of salt.

ROOF

1 cup raw cashews.

¼ cup of water.

3 tablespoons unflavored coconut oil, or melted cocoa butter.

3 tablespoons of sugar.

10 drops of vanilla extract.

FINALIZATION

Canned almonds.

PREPARATION

1. Heat the milk to 40 degrees. Add a tablespoon of sugar and yeast and mix until dissolved.
2. Sift the flour, salt, remaining sugar, cinnamon and nutmeg into a bowl. Melt the butter and add to the bowl. Also add the yeast mixture. Mix everything and knead the dough for 10 minutes. If the dough is too sticky, add a little more flour, the minimum necessary.
3. Cover the dough and let it rise for at least 1h30 – it should almost double in volume.
4. While the dough is rising, cut the apricots into cubes and transfer to a bowl, add the white and black raisins and top with the orange juice and rum. Reserve.
5. Prepare the topping: Boil the cashews for 15 minutes, until softened. Drain the water. Add the cashews and other ingredients to the blender. Beat until you get a smooth and homogeneous cream. Transfer to a piping bag (or a bowl) and set aside for 4 hours.
6. After the dough rests, drain the dehydrated fruits and remove excess liquid. Add the fruits to the dough, mix well and knead gently for another 5 minutes, using a spatula if the dough is too sticky.
7. Transfer the batter to the cupcake liners (fill a little more than ⅓ of the way) and arrange the liners on a baking sheet. Heat the oven to the lowest temperature — if it is over 50 degrees, leave the oven door slightly open. To create moisture in the oven — which is critical in the process of rising the dough — place a roasting pan with boiling water on the lowest floor of the oven. Place the cupcake pan on the top floor and let the dough rise until it doubles in size (approximately 1h30).
8. Preheat the oven to 180 degrees and bake the cookies for 20 to 25 minutes (until they are golden brown on top).
9. Remove from the oven, wait to cool completely and finish with the frosting and chopped sprinkles.