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

PROCEDURE

Posted December 16, 2013 by Dori
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.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    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.

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