Paska - Easter Bread

 

Every year at Easter my large extended family enjoyed Paska, an egg-rich yeast dough made only during Holy Week. They always made plenty of loaves and covered the top with buttercream and then sprinkled candy decorations on top. The loaves were delicious, but I always saved the top crust piece until last to savour the sweetness of the icing along with the bread. 

When I was a young bride someone came up with the idea of making the yeast dough into buns rather than loaves. I thought that was a great idea, and Tim said he appreciated the different dough to icing ratio - less dough, more icing. 

This recipe makes about 3 dozen buns, perfect for sharing with friends and family. The buns are best enjoyed within a day or two, and can be frozen to preserve the freshness. We just eat our fill and don't bother saving any. 

Paska Buns

2 Tablespoons yeast 

1/2 cup warm, not hot, water mixed with 1/2 teaspoon sugar

Sprinkle the yeast over the water and let sit for 5-10 minutes.

1 1/2 cups milk

1/3 cup butter

5 eggs

1 teaspoon salt

1 cup sugar

juice and rind of 1 small orange

juice and rind of 1 small lemon

Flour (I never measure this, but it's likely 4-5 cups)

Heat the milk and butter gently, just so the butter melts. Remove from heat and when slightly warm, add to the yeast mixture along with the salt, sugar, lemon and orange rind and juice. Beat the eggs well and add them to the mixture. 

Add 1-2 cups of flour and beat until smooth and elastic. Gradually add more flour, beating well until the dough is too hard to stir, then turn out onto a floured counter and knead until smooth and elastic. 

Place in a greased bowl and cover with a tea towel. Let rise until doubled (2 or more hours). Punch dough down, then form into buns and place on parchment lined baking sheets. Cover and let rise 40-60 minutes.

Bake at 350 degrees for 20-24 minutes or until golden brown. Cool on a rack.

Ice tops with buttercream and decorate as desired. 

Delicious with a cup of tea or coffee. Take time to enjoy with friends and family. 

Applesauce Cookies

 

Faced with a need to use up some of the jars of applesauce I canned last autumn, I found a recipe in my very old Betty Crocker cookbook which was given to me as a wedding shower present. The cover is held together with black book binding tape and there are many stains and notes throughout the pages. The recipe is called Jubilee Jumbles, with the applesauce included in an alternative version. 

These are cake-y cookies, quite soft, and because of that they don't stay fresh for long. But they freeze well. The browned butter glaze adds another layer of flavour that goes well with the mild spice of the cookies. 

Applesauce Cookies

2 1/4 cups all-purpose flour

1 1/2 cups brown sugar (packed)

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup applesauce

1/2 cup soft butter

2 eggs

1 teaspoon vanilla extract

1 cup raisins

Preheat oven to 375 degrees F.

Stir together the dry ingredients (flour, brown sugar, salt, soda, cinnamon, and cloves). 

Add the applesauce, butter, eggs, and vanilla and mix together thoroughly. 

Stir in the raisins.

Drop dough by level tablespoons onto parchment paper lined baking sheet. The cookies should be about 2 inches apart. Bake 10 minutes or until almost no imprint remains when touched with finger. 

Cool on a rack, then spread with butter glaze.

Browned Butter Glaze

Heat 1/4 cup butter over low heat until golden brown. Mixture will foam. Watch carefully so as not to burn. 

Remove from heat and stir in 2 cups of icing sugar and 1 teaspoon vanilla. Stir in 2-4 Tablespoons of hot water until of spreading consistency.

Note: As the butter cools, the mixture becomes quite stiff and more water may need to be added.