Kathy Zibilich's bread_350x350

Raisin Paska Bread

Submitted by: Kathy Zibilich, Student, El Centro Culinary School/Central Market

I created this babka/paska cross for my granddaughter. Paska is a Ukrainian Easter Bread. I like the shape of it, babka is taller and has raisins and orange, so I combined the two concepts. The crumb is quite interesting with the torn and whole raisins. The bread is heavenly in this formulation,similar to Challah bread.

FORMULA

Size: 9”L x 9”W x 4”H |  # loaves that can be made from 5 lbs flour: 5 | % of California Raisin product to dry flour weight: 57% | Production Time: 3 hours (The rest is fermentation)
INGREDIENTS PREFERMENT FINAL DOUGH TOTAL FORMULA
US/oz Metric/g Bakers% US/oz Metric/g Bakers % US/oz Metric/g Bakers %
Flour, all purpose  28.6 812 100 50.2 1425   78.8 2237 100
Water 5 141 17.3       5 141 6.3
Sugar 6.2 175 21.5 6.2 175   12.4 340 15.6
Milk, scalded 30 850 104       30 850 38
Active Dry Yeast 0.6 19 2       0.6 19 0.8
Butter       2.5 70   2.5 70 3.1
Orange Zest       0.8 25   0.8 25 1.1
Egg       13.2 375   13.2 375 16.7
Egg white       1.3 37   1.3 37 1.6
Salt       1.0 30   1.0 30 1.3
California Natural Raisins       45 1280   45 1280 57
TOTALS 70.4 1997 245       190.6 5404 241.4

PROCEDURE

PREFERMENT PROCEDURE
Mixing Time 1 minute with paddle (until fully blended)
Dough Temp Ambient
Fermentation Time 25 minutes
Fermentation Temp 84oF
Fermentation Humidity 80oF
FINAL DOUGH
Mixing Time & Speed 3 min on 1st / 7 min on 2nd
Dough Temp Ambient
Fermentation Time 1.24 hours / punch & fold, then retard overnight
Fermentation Temp 84oF – 80o humidity
Folding if needed Fold again prior to makeup after removal from refrigerator
Dividing Weight 38oz (see note below)
Resting Time 5-10 minutes until relaxed
Make Up Fill bottom of greased 9″ round pan with 17oz dough, roll other two portions into 44″ strands, twist and lay on top of base in spiral pattern
Proofing Time 1 hour
Proofing Temp 84oF
Proofing Humidity 80o
Type of Oven Reel (Radiant)
Baking Time & Temps 10 min @ 375oF,  30 min @ 325oF, 20 min @ 275oF.  Test with thermometer, temp should be 195oF-205oF, ideally 202of
Baking Time 60 minutes
Steam if needed None
Finished weight 36oz
ADDITIONAL PROCEDURESFrom each 38oz dough divide into one 17oz and two 10.5oz balls for rounding.* Note that ½ of the raisins are soaked and added during mixing speed two – if dough is too wet add about 100g more flour. The second half of the raisins are added at the end of mixing at speed 2.

This recipe is found in the following categories:

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.