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It is ju st about the rig ht tim e, and not a m om ent to o soon, to review som e recipes fo r those w onderful breads w hich are such an im po rtan t part of o u r U kra in ian custom s and tra dition s asociated w ith the Easter holiday. U N W LA has reprinted the cookbo ok Ukrainian Dishes by Z enovia T erlecky. T his is a versatile culinary guide w ith a w ide range o f recipes fro m soups to elaborate tortes. The Easter Paska recipe w hich fo llo w s is from th is book. W ritten in U krainian, the cookbo ok m ay be p u r chased fo r $16.00 at the U N W LA office. EASTER PASKA Ingredients 3 oz. yeast 2 cups milk 11/2 cups sugar 4 cups flour 1 teaspoon salt 1/2 cup butter 10 egg yolks 2 whole eggs lemon rind 1/2 cup raisins softened butter and 1 whole egg (bea ten) to be used for basting 1 tablespoon breadcrumbs Dissolve the yeast in warm milk adding one tablespoon sugar and 1 cup flour. Melt the butter and clarify it. Mix well the eggs, egg yolks and sugar. When the yeast bubbles, add the re maining flour, salt, mixed eggs with sugar and lemon rind. Knead the dough for about 1/2 to 3/4 hour or until it no longer sticks to the hand. Add the melted butter and raisins and continue kneading for another 1/2 hour. The dough should be soft and not sticky. Put in a warm place and allow to raise for about 2 hours. Prepare a baking pan by buttering the sides and bottom and inserting a buttered wax paper into the pan. Sprinkle bread crumbs around the inside. Fill the baking pan half full. For this Easter paska prepare dough decorations such as a braid around the top with a cross in the cen ter or other traditional forms. Put in a warm place and allow to rise to the top of the baking pan. Baste with beaten egg and bake in a preheated oven for 1 hour at 350. Another tasty tradition for Easter is the babka. The recipe for the Honey Babka is taken from Selected Ukrain ian Recipes for Spring and Summer, published by Branch 12 of UNWLA, Cleveland, Ohio. This recipe book is written in English and may be purchas ed through Branch 12 or in the Ukrain ian Museum gift shop. HONEY BABKA (Adaption of an 18th century Ukrain ian recipe) 2 pkgs. active dry yeast 1 cup warm wate 4 eggs 1/2 cup butter or margarine, softened 1/4 cup honey 1 tsp. salt 5 to 5 3/4 cups unbleached flour 1 cup raisins 1/4 cup chopped blanched almonds 2 tbsp. finely grated organe peel 1 beaten egg yolk with 2 tsp. water. 1. In a large mixing bowl soften the yeast in warm water. Add eggs, butter, honey and salt. Stir in 2 1/2 cups flour. Beat till smooth. 2. Stir in raisins, nuts and peel. Gradually add as much of the remain ing flour as you can mix in with a spoon. 3. Turn out on lightly floured sur face; kead in additional flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Place dough in a greased bowl, cover. Let rise in a warm place till double (1 1/2 to 2 hours). Punch down. 4. Divide dough in thirds. Shape each piece into a roll. Fit into three greased coffee or vegetable shorten ing cans. Cover, let rise till almost double (1 hour). Then brush the tops of the loaves with the mixture of egg yolk and water. 5. Bake in 350 degree oven for 30 to 35 minutes, covering with foil the last 10 minutes to prevent overbrown ing. Remove and cool on wire racks. This book also gives excellent general directions for the baking of the paska and babka. "The baking pans for a paska should be wide —any cooking pot of about 10 cup capacity may be used. The pans for a babka should always be high (cylindrical). Large vegetablle, shortening or juice cans come in handy. The baking pans have to be greased thoroughly and then coated with sifted fine bread crumbs. The pans may be lined with paper (waxed paper or brown paper from shopping bags) for a better protection of the delicate dough; grease pans, cut paper to size, grease paper and sprinkle it with bread crumbs, then fit into the pans: line bot tom same. The paper may be extended over the rim of a can, thus making a higher baking pan. 22 ’’НАШЕ ЖИТТЯ”, КВІТЕНЬ, 1993 Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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