Holiday · Project
Easter paska, with sulguni twist
A bread that sits on the holiday table for a week. Ours folds in a layer of sulguni and a swirl of saffron.
Paska is a tall, enriched bread traditionally baked for Easter. Our version adds a spiral of sulguni and threads of saffron.
Method · 7 steps
4 hours, mostly waiting
- 01Bloom the yeastStir yeast and sugar into warm milk and let it foam — 8 minutes.
- 02Mix and kneadCombine flour, salt, oil. Pour in the yeast milk. Knead 10 minutes by hand.
- 03First riseCover and let rise in a warm spot until doubled — 60 to 90 minutes.
- 04ShapeDivide the dough and shape according to the recipe style.
- 05FillMix the cheeses with seasoning. Fill the dough generously.
- 06Bake hotBake at highest oven temperature until golden and bubbling.
- 07Serve immediatelyEat while hot — this is best fresh from the oven.
Cook more.
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