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36 WWW. UNWLA.ORG “НАШЕ ЖИТТЯ”, БЕРЕЗЕНЬ 2013 PASKABREAD Bohdanna Mychajliw , Branch #91 4 c. 2% milk 2 c. water 2 1/2 c. sugar 1 tsp. salt 1/2 lb. butter 5 to 6 lbs. all - purpose flour, divided 1 c. vegetable oil (canola or corn) 3 oz. yeast, fresh from the bakery 3 whole eggs plus 5 egg yolks Grated peel from 1 whole lemon and 1 whole orange 1 tsp. vanilla extract Bring milk, water, sugar, salt and butter to boil. Pour this hot liquid over half of the flour (about 3 pounds), very slowly, a little at a time, mixing constantly with wooden spoon so no lumps form. When all the liquid is absorbed, add more flour (about 2 1/2 pounds of the remaining flour), mixing constantly. Add vegetable oil and work the dough by hand until the mixture is warm. Separately, dissolve yeast, 3 tablespoons sugar and 3/4 cup flour in 1/2 cup of warm water. Let mixture rise until bubbly and do uble in size. Beat eggs and yolks together and add to the water/sugar/flour/butter mixture. Then add the yeast mixture, the orange and lemon peel, vanilla and the remaining flour (as much as needed to form a soft dough). Knead until the dough is smooth and does not cling to your hand (about 1 hour). If using electric mixer, use dough hook for kneading. Let dough rise and triple in size. Punch down and let rise again. Form paska loaves by placing dough into well greased 7 - inch diameter pans. Let rise until d ouble in height. Brush loaves with egg wash and bake in pre - heated oven at 325° for 25 minutes. Then cover each paska with aluminum foil (do not touch paskas with bare hands), return to oven and bake for a n- other 35 minutes. Cool on wire racks, extract from pans. EASTERBABKA Stefania Holinatyj , Irena Gramiak 500 g flour 1 c. (8 oz.) milk 60 g cake yeast 150 g sugar 10 egg yolks 1/4c.(2oz.)rum 150 g sweet butter, melted 100 g raisins Combine raisins and rum. Cover and let sit overnight. Heat milk to 110°. Combine yeast with 1 tabl e- spoon of the sugar. Combine milk with 150 g of the flour; when mixture is at room temperature, add t he yeast mixture. Set aside to rise. Beat the egg yolks with remaining sugar until pale and creamy. Add yeast mixture to egg yolks. Add remaining flour. Knead dough until it stops sticking to your hands or the mixer bowl. Continue kneading the dough and ad ding the melted butter a little at a time. Make sure the butter is absorbed into the dough before adding more butter. Add the rum raisin mixture and finish kneading. Fill buttered Babka form (old coffee can) 1/3 full. Set aside to rise. Bake at 375° about 45 minutes to an hour (time varies with the size of the coffee can). Check babka at about 25 to 30 minutes. If it has started to brown brush top with a beaten egg. Remove Babka from form while still warm. EASTERSAUCE Anna Maksymowych , Branch #43 6 egg yolks, hard - boiled, grated 2 egg whites, hard - boiled, grated 1 tsp. mustard 1 T. sour cream 1 T. mayonnaise 1 T. horseradish 1 chopped scallion 1 T. lemon juice Combine all ingredients. Refrigerate for 1 hour before serving. From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UNWLA , Philadelphia Regional Council
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