Bob's Red Mill: Celebrate Spring

BOB’S RED MILL SPRING 2019 E-BOOK PASKA THIS LIGHTLY SWEET BREAD IS A TRADITIONAL EASTER TREAT IN MANY EASTERN EUROPEAN COUNTRIES. Instructions PASKA In a large mixing bowl, combine warm water and milk with cane sugar, yeast and 1 cup flour. Mix well. Let rise in a warm place until bubbly and doubled in size, about 30 minutes. To the yeast mixture, add sour cream, egg, 2 tablespoons melted butter, vanilla extract, lemon zest and salt. Add 2 cups flour and mix until a shaggy but firm dough comes together, adding up to 2 cups flour if needed. Add the raisins and mix to incorporate. Turn onto a floured surface and knead until a smooth dough forms, 7–10 minutes. Transfer dough to a lightly oiled bowl. Turn dough to coat all sides, then cover and let rise until doubled in size, about 45–60 minutes. Brush the insides of a 6-serving extra-large muffin pan or other deep pan (like a popover pan) with 1 tablespoon melted butter. Place dough on a floured surface and divide into equal size portions, about 5–6 oz each. Shape each piece into a small round ball and place one piece in each cup. Brush tops with remaining 1 tablespoon butter, cover and let rise in a warm place until puffy and almost doubled in size, about 30 minutes. While dough proofs, preheat oven to 350°F. When dough has risen, uncover and transfer to preheated oven. Bake until the tops are browned and an internal temperature of 210°F is reached, 35–40 minutes. Remove from oven and let cool at least 30 minutes before glazing and serving. GLAZE Mix together cream cheese, butter, powdered sugar and lemon juice until smooth. Adjust consistency with milk to a thick but pourable consistency. Pour glaze over each paska, allowing the glaze to dribble down the sides. In a small bowl, toss lemon and orange zests with sugar until well combined. Sprinkle sugared zest over each paska before serving. Makes 6 servings. Ingredients PASKA ¼ cup warm Water, 110°F ¾ cup warm Milk, 110°F ¼ cup Bob’s Red Mill® Cane Sugar 7g packet Instant Yeast, about 2¼ tsp 3–5 cups Bob’s Red Mill® Organic All-Purpose Flour, divided ¼ cup Sour Cream 1 Egg 4 Tbsp melted Butter, divided ½ tsp Vanilla Extract ½ tsp Lemon Zest 1½ tsp Salt ¼ cup Raisins GLAZE 4 oz Cream Cheese, soft ¼ cup Butter, soft 1 cup Powdered Sugar 1 Tbsp Lemon Juice 4–5 Tbsp Milk TOPPING Zest of 1 Lemon Zest of 1 Orange ½ cup Bob’s Red Mill® Cane Sugar