Cottage Cheese Spread For Easter Bread Paska Recipes

EASTER PASKA BUNS

Steps:

• Add the yeast, water and sugar to the bowl of a stand mixer fitted with a dough hook attachment (or use a large bowl and a hand mixer with a dough hook attachment). Let rise for 2 minutes.
• Add 6 cups of the flour and salt to the bowl with the yeast mixture.
• Zest the lemon and orange and add the zest to the bowl with the flour and yeast mixture.
• Peel the orange and lemon and add the flesh of the fruit to your blender (be sure to remove the seeds).
• Add the milk, melted butter, eggs and sugar to the blender and blend on high speed until smooth.
• Add the contents of the blender to the bowl of the mixer and mix on low speed until a sticky dough forms.
• Add the additional 1 to 1 1/2 cup flour as the mixer kneads the dough, 1/2 cup at a time until the dough becomes less sticky, but still soft.
• Cover the bowl with plastic wrap and rise for 90 minutes.
• Divide the dough into 30 equal pieces and roll each piece into a round bun shape. Place the buns on parchment paper-lined baking sheets.
• Cover with a kitchen towel and rise for about 20 minutes (this is a good time to preheat your oven to 325 degrees Fahrenheit).
• Bake the buns at 325 degrees Fahrenheit for about 18 minutes, or until the buns are light golden brown on top.
• Let the buns cool on the baking trays until completely cool.
• To a medium bowl, add the room temperature cream cheese and room temperature butter and cream them together with a hand mixer or wooden spoon.
• Add the powdered sugar 1/2 cup at a time and mix well until blended, scraping down the sides of the bowl after each addition.
• Add a few drops of milk if necessary to loosen up the frosting so it's easily spreadable.
• Spread a little frosting over each of the cooled buns and sprinkle with sprinkles for decoration.
• Enjoy immediately, or store in an air-tight container for up to 3 days.

EASTER CHEESE MOLD: PASHKA

Steps:

• In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
• In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
• Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
• Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
• Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").

UKRAINIAN EASTER CHEESE (PASKA)

Steps:

• Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
• Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
• Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
• Chill until Paska is firm, overnight to 24 hours.
• Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

CHEESE-FILLED EASTER POLISH BREAD (BABKA)

Steps:

• Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
• Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
• Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
• Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
• Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
• Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
• Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
• Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

PASKA EASTER BREAD

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.