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Pascha Recipes

Note: This page will be updated (as of 13 February 2004) as various recipes are submitted/collected. We cannot be held responsible for weight gain while reading these recipes.

Index:

Russian Cheese Paska #1
Russian Cheese Paska #2
Russian Cheese Paska #3
Ukrainian Baked Paska
Polish Cheese Paska
Russian Kulich
Russian Kulich #2 
Greek Easter Cake (Koulouria Yianiotika)
Sweet Easter Bread (Tsourekia)
Polish Easter Bread (Babka)
Smyrnian Easter Cookies

Russian Cheese Paska #1

Ingredients:

• 2 lb cottage cheese, dry-curd
• 1 c sugar
• 4 eggs
• 1 tsp vanilla
• 2 pk farmer's cheese (7 1/5 oz)
• 1 c raspberry jam, seedless
• 3/4 c butter, unsalted, softened
• 2 tsp lemon rind, grated
• 6 drops red food coloring (optional)
• 1/3 c raisins, golden
• 1/4 c orange peel, candied, chopped
• 1/4 c almonds, ground
• Candied cherries for garnish
• Almonds, sliced for garnish

Procedure:

1. Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with drainage hole with 3 double-thicknesses of cheesecloth. Place on wire rack set over cake pan.
2. Place 1/2 pound cottage cheese, the sugar and eggs in food processor or blender. Whirl, scraping down side as necessary, until smooth. Scrape into medium-size saucepan. Cook over medium heat, stirring constantly, for 6 minutes or until mixture almost somes to boiling or instant-read thermometer registers 150F. Stir in vanilla extract. Pour into large bowl to cool.
3. Working in 2 batches, add remaining cottage cheese, farmer's cheese, jam, butter, lemon rind and food coloring, if using, to food processor or blender. Whirl, scraping down side. Whisk into bowl with cooked cheese mixture. Stir in raisins, orange peel and almonds.
4. Pour into prepared mold. Fold excess cheesecloth over top; cover with plastic wrap. Place flat-bottomed plate or saucepan, slightly smaller than diameter of mold, on top to weight. Refrigerate for 3 hours. Weight top with two 23-ounce cans or heavy iron skillet. Drain for 2 days in refrigerator or until center is firm. Refrigerate up to 1 week.
5. Unmold and remove cheesecloth. Decorate mold with candied fruits and almonds. Slice into wedges and serve as cheesecake, or spread on Kulich.

Russian Cheese Paska #2

Ingredients:

• 4 lb cream cheese
• 1 1/2 lb fresh butter
• 1 lb vanilla castor sugar (close vanilla pod with the sugar in tin for a few days before making)
• 6 eggs
• 1 lb raisins
• 1/4 lb sultanas (white raisins)
• 1/4 lb chopped cherries
• blanched almonds

Procedure:

1. Pass the cream cheese and butter together through a sieve - it must be absolutely smooth and well blended.
2. Put the vanilla sugar into a bowl. Separate the eggs and add the egg yolks to the sugar, beat until white.
3. Stir in the raisins, sultanas and cherries.
4. Add this to the cheese mixture, mixing all thoroughly together.
5. Beat the egg whites to a stiff snow and fold into the mixture.
6. Put into a muslin bag, or if possible,a wicker cheese basket lined with muslin or a similar receptacle which will allow any surplus moisture to drain off.
7. Put in a cold place for 24 hours.
8. Unmould and decorate with almonds. Cherries may also be used. Makes 12 helpings. (this is best when made in a large quantity.).
   

Russian Cheese Paska #3

Ingredients:

• 2 lb cottage cheese, dry curd
• 3/4 c butter, sweet
• 1 1/2 c confectioners sugar
• 4 egg yolk
• 1 egg, hardboiled & sieved
• 3/4 c whipping cream
• 1/2 tsp salt
• 1 ts vanilla
• 1/2 c raisins, finely chopped
• Mold - one 6" clay or plastic flower pot with a hole in the bottom.

Procedure:

1. Line the pot with a dampened cheesecloth of double thickness.
2. Press cheese through sieve, or mix it in a blender until smooth.
3. Cream butter and sugar until light.
4. Beat in egg yolks, one at a time.
5. Press yolk-cream mixture through sieve.
6. Combine with cheese. Pour mixture into prepared mold.
7. Cover with cheesecloth and place a saucer top, with a weight on it, so the juice can drain out.
8. Chill in refrigerator at least 24 hours.
9. Unmold on plate and garnish with fresh strawberries, pineapple or grapes before serving. Replace mold on top to store in refridgerator.

Ukrainian Baked Paska

Ingredients:

• 1 c water -- lukewarm
• 1 tsp sugar
• 1 pkg dry active yeast
• 3 c milk -- scalded
• 5 c flour
• 6 eggs -- beaten
• 1/3 c sugar
• 3/4 c butter
• 1 tbsp salt
• 8 1/2 c flour
  

Procedure:

1. Dissolve sugar in lukewarm water and sprinkle yeast over it.
2. Let stand 10 minutes. Combine the lukewarm milk with the dissolved yeast and 5 cups flour. Beat until smooth.
3. Cover and let rise in a warm place until light and bubbly, approx. 45 minutes.
4. Add beaten eggs, sugar, melted butter and salt. Mix thoroughly.
5. Stir in enough flour to make a medium soft dough. Knead until smooth and satiny.
6. Cover and let rise 1 1/2 hours.
7. Punch down and let rise another 45 minutes.
8. Shape into round loaves. Decorate the loaves with same dough.
9. The central ornament on paska is usually the cross. Some homemakers decorate paska with breaded rolls. Be sure to grease pans well.
10. Set the loaves in a warm place until almost double. Brush with melted butter.
11. Bake in a 400 degree F. oven for 10 minutes, then reduce the temperature to 375 degrees F. and continue baking for 30 minutes. Yield: six small or four to five larger loaves.
    

Polish Cheese Paska

Ingredients:

• 2 lb pressed dry farmers cheese
• 20 eggs
• 1 c lukewarm water
• 2 lg yeast cakes
• 2 c sugar
• 12-17 cups flour
• 1 qt scalded milk
• 2 tbs salt
• 2 c raisins
• 1 c butter, melted

Procedure:

1. Cream the cheese with hands until smooth.
2. Add 10 eggs and mix well.
3. Dissolve 1 yeast cake in 1/2 cup lukewarm water and add to the mixture.
4. Add 1 cup flour and blend well. Cover and let stand overnight.
5. Next day: beat remaining eggs in large bowl and add to cheese mixture.
6. Add sugar, salt and other yeast cake that has been dissolved in 1/2 cup warm water and blend thoroughly with hands.
7. Add 12 cups flour and work until smooth.
8. Add flour as necessary to use the 17 cups.
9. Knead for about 30 min. or until smooth.
10. Spread cooled melted butter over dough and knead for about 10 min.
11. Add raisins and knead until blended, cover and let rise about 2 hours.
12. Punch down and let rise again until doubled.
13. Divide dough in 8 portions. S
14. hape loaves using a little flour for handling. Place in greased round 1-1/2 quart casserole.
15. Let rise until double.
16. Bake at 350 degrees for 1 hour, after 30 min. cover with foil to prevent burning.

Russian Kulich

Procedure:

1. 1 1/2 cakes or 2 packages dry yeast - Soften in 1/2 cup warm water

2. 1 cup milk and 1 cup cream - Mix and Scald

3. 10 eggs - Beat well and add to cooled milk & cream

4. Combine: 2 1/4 cups sugar, 1/8 teaspoon salt, 1 cup butter (2 sticks)

5. Add to egg and milk mixture and when lukewarm

6. Add softened yeast and 1 Tablespoon lemon extract and lemon rind with enough sifted flour to make soft dough

7. Beat well and add more flour to make stiff dough

8. Knead till satiny

9. Let rise till double in volume

10. Punch down and knead slightly

11. Divide into 3 parts - roll into smooth ball and place each one into a greased (or Pam covered) gallon can
    such as a large coffee can (or use tall juice can) - fill can approximately one half full and let rise till doubled.

12. Bake at 325 degrees for about one hour. Cover domed top with foil after first 15 minutes to keep from getting too brown

    Orange Cream Sauce

    One pint soft cream cheese brought to room temperature.
    Turn out into a mixing bowl and add:
    1/4 cup frozen orange juice concentrate plus
    1 Tablespoon sugar - dissolved BEFORE adding to cheese
    zest of one lemon
    Beat with electric mixer till very smooth - add more orange juice and sugar if desired, making sure to have no granules of sugar noticeable in the mixture.
    Add several drops of food coloring if desired.

    
    
     

    .

    Greek Easter Cake (Koulouria Yianiotika)

Ingredients:

• 1 cup butter
• 1 1/2 cup sugar
• 6  eggs
• 3/4 oz bicarbonate of ammonia
• 2 lbs flour
• orange flower water
• confectioners sugar
  

Procedure:

1. Cream the butter and gradually add the sugar.
2. Beat the mixture until light and fluffy.
3. Beat the eggs with bicarbonate of ammonia.
4. Add to the butter mixture. Then add flour and knead dough until smooth.
5. Shape pieces of dough into pencil like strips (10 inches long and 1/2 inch thick) by rolling with fingers or floured board.
6. Make the ends thinner and pinch them together to form a loop. On the ring make slanted slits at 1 inch intervals.
7. Put cakes on a buttered baking sheet.
8. Bake in a moderate oven for about 18 minutes. Sprinkle with orange flower water and dip in confectioners sugar. Makes about 36

Russian Kulich

Ingredients:

• 1/3 c raisins, golden
• 3 tbs rum
• 1/2 c sugar
• 1 pk active dry yeast (1/4 oz)
• 1/2 c water, warm
• 6 tb butter, softened (3/4 stick)
• 3 eggs
• 2 tbs vanilla
• 3 tbs milk, powdered
• 3/4 tsp salt
• 1/8 tsp saffron (optional)
• 4 3/4 c flour, all-purpose
• 1/4 c almonds, slivered
• 1/4 c orange peel, chopped, candied

SUGAR GLAZE

• 1 c confectioners' sugar
• reserved soaking rum
• 2 tsp lemon juice
• 1 tsp water

Procedure:

1. Soak raisins in rum for at least 30 or overnight.
2. Combine 1/2 teaspoon sugar along with yeast and water in small bowl. Let stand until foamy, about 5 minutes.
3. Beat together remaining sugar, butter, eggs, vanilla, powdered milk, salt and saffron, if using, and yeast mixture in large bowl with mixer until blended. Add 2 cups of the flour and 1 tablespoon of soaking rum, beating for 2 minutes at high speed.
4. Drain raisins and reserve rum for glaze. Stir raisins, almonds and orange peel into dough with wooden spoon. Stir in enough of remaining flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 minutes.
5. Place dough in greased bowl, turning to coat. Cover; let rise in warm spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb. coffee cans. Line bottoms with rounds of waxed paper.
6. Turn dough out onto floured surface. Punch down; knead a few turns. Divide in half and place in prepared cans. (They should be about two-thirds full.) Let rise, covered, for about 1 1/2 hours, or until it has risen to top of can.
7. Preheat oven to moderate (350'F). Brush tops of breads lightly with water.
8. Bake in lower third of preheated moderate over (350'F) for 35-40 minutes or until golden brown on top and long skewer inserted in center comes out clean. Check after 25 minutes and tent with foil if browning too quickly.
9. Using oven mitts, carefully remove the bread from the cans, supporting top of bread and twisting off can. Cool upright on wire rack to room temperature. Drizzle glaze over breads. Garnish with candied orange peel and slivered almonds, if you wish.
10. SUGAR GLAZE: Stir together confectioners' sugar, reserved soaking rum, lemon juice and water as need, in small bowl until good drizzling consistency.

Greek Easter Cake (Koulouria Yianiotika)

Ingredients:

• 1 cup butter
• 1 1/2 cup sugar
• 6  eggs
• 3/4 oz bicarbonate of ammonia
• 2 lbs flour
• orange flower water
• confectioners sugar
  

Procedure:

1. Cream the butter and gradually add the sugar.
2. Beat the mixture until light and fluffy.
3. Beat the eggs with bicarbonate of ammonia.
4. Add to the butter mixture. Then add flour and knead dough until smooth.
5. Shape pieces of dough into pencil like strips (10 inches long and 1/2 inch thick) by rolling with fingers or floured board.
6. Make the ends thinner and pinch them together to form a loop. On the ring make slanted slits at 1 inch intervals.
7. Put cakes on a buttered baking sheet.
8. Bake in a moderate oven for about 18 minutes. Sprinkle with orange flower water and dip in confectioners sugar. Makes about 36

Sweet Easter Bread (Tsourekia)

Ingredients:

• 3 packages (or 2ozs. of fresh yeast) yeast
• 1/2 cup warm water
• 1 c milk
• 10-11 c flour
• 7 cups eggs
• 1 1/2 cups sugar
• 1 cup (melted) butter
• 1 tablespoon powdered anise seeds 
• lemon rind
  

Procedure:

1. Dissolve yeast in warm water. Add milk, 1 teaspoon sugar and 2 cups of flour. Stir batter, cover and set in a warm place for about 1 hour.
2. Beat 6 eggs, sugar and lemon rind over hot water.
3. Stir mixture into batter. Add remaining flour.
4. Put dough on gloured pastry board and knead, adding the butter, until smooth and elastic.
5. Place in a large buttered bowl and brush surface lightly with melted butter.
6. Cover with a cloth and let it rise in a warm place until it has doubled its size, about 2 hours.
7. Shape dough into long ropes 3/4 to 1 inch diameter and cut into 12 inch lengths.
8. Braid together loosely 3 ropes on a greased baking sheet.
9. Let it rise, covered, until doubled-about 1 hour. Brush with beaten egg and bake in moderate oven 25 to 30 minutes.
10. Note: You may also press into the braids one or more dyed eggs. In addition, you may also sprinkle the breads with sesame seeds and/or shredded almonds.

Polish Easter Bread (Babka)

Ingredients:

• 1 1/4 cups butter or margarine, softened
• 2 cups milk
• 1 cake yeast
• 1/2 cup warm water (110 degrees F)
• 5 eggs
• 4 egg yolks
• 1 cup white sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon orange flavored liqueur, optional
• grated zest of 2 oranges
• grated zest of 1 lemon
• 9 - 10 cups all-purpose flour
• 1 1/2 cups currants
• 1 1/2 cups raisins
• 1 1/2 cups golden raisins
• 1 cup chopped slivered almonds
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour

Procedure:

1. Place yeast in a small bowl, and pour warm water over it. Stir with a spoon to break up the yeast. Set aside for 2 to 3 minutes.
2. In a small saucepan, scald milk. Add 1 cup butter or margarine, and stir until melted. Remove from heat, and let cool until lukewarm.
3. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment.
4. Add sugar and salt, and continue to beat until mixture is thick and pale.
5. Add vanilla, orange-flavored liqueur, zests, and yeast mixture. Combine.
6. Beat in 4 cups flour gradually.
7. Add milk mixture alternately with remaining 4 cups flour while beating on medium speed. Add up to an additional 1 cup flour if the dough is sticky.
8. Mix in currants, raisins, golden raisins, and almonds.
9. Transfer dough to a clean large bowl.
10. Knead using a large wooden spoon until the dough pulls away and doesn't stick to the spoon, about 8 to 10 minutes.
11. Transfer dough to a large buttered bowl, and turn to coat. Cover with plastic wrap.
12. Place in a warm place until dough reaches the top of the bowl, about 1 to 2 hours.
13. Punch the dough down, re-cover the bowl, and allow to rise again.
14. Butter 3 angel food cake pans.
15. In a small bowl, combine 1 cup flour, 4 tablespoons butter or margarine, brown sugar, and cinnamon to form crumb topping. Sprinkle evenly among the 3 pans.
16. Punch the dough down again. Turn out onto a lightly floured surface. Knead for 1 minute.
17. Cut into thirds, and transfer dough to prepared pans. Cover loosely with plastic wrap.
18. Allow to rise to the top of pan.
19. Beat remaining egg, and brush the top of the dough.
20. Bake until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool.

Smyrnian Easter Cookies

Ingredients:

•  2 cups butter
• 1 1/2 cups white sugar
• 4 egg yolks
• 1/2 cup milk or orange juice
• 8 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon grated orange rind
• 1 egg

Procedure:

1.  Sift together flour and baking powder and set aside.
2. In large bowl, cream together butter and sugar.
3. Add 4 egg yolks one at a time, beating well after each one.
4. Add milk and flour. Work with the hands until dough is smooth.
5. Add grated orange rind.
6. Dough should be stiff so add additional flour if needed.
7. Break off small portions of dough and roll out into pencil-size strips about 11 inches long.
8. Fold each strip into thirds, sideways, and press lightly together at ends.
9. Place cookies on ungreased baking sheet.
10. Brush tops with beaten egg.
11. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.