Paska (Georgian Easter Bread) - Tamriko Kikabidze's Recipe
This is a traditional Paska recipe that doesn't include matsoni or sour cream. Tamriko Kikabidze's Paska recipe is distinguished by its unique aroma and texture.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- Egg4 ცალი
- Milk100 ml
- Vanilla extract5 ml
Instructions
9 steps- 1
Dissolve the yeast in warm milk and add 1 teaspoon of sugar. Let it sit for 10-15 minutes until foamy.
15 min
- 2
In a bowl, mix flour, remaining sugar, and salt.
5 min
- 3
Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead the dough.
10 min
- 4
Add raisins (optional). Knead the dough for a little longer.
5 min
- 5
Place the dough in a warm place for 1-1.5 hours to rise.
90 min
- 6
Divide the dough into 6-8 parts and place in baking molds.
10 min
- 7
Let the dough rise in the molds for 20-30 minutes.
30 min
- 8
Brush the tops of the paskas with egg.
5 min
- 9
Bake in a preheated oven at 180 degrees Celsius for 35-40 minutes, until golden brown.
40 min
180°C
Nutrition
1 serving ≈ 175 g
Nutrition values are estimates. - means data is unavailable.
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