Lower Saxon Paska

Ingredients

In Lower Saxon cuisine, Paska has been adapted to incorporate local flavors and ingredients. While the original Ukrainian Paska is typically made with ingredients like raisins and almonds, Lower Saxon Paska uses regional ingredients such as candied orange peel and marzipan. The flavors are also adjusted to include vanilla and lemon, giving it a unique taste that reflects the culinary traditions of Lower Saxony. We alse have the original recipe for Paska, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) milk 250ml (1 cup) milk
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 100g (1/2 cup) candied orange peel, chopped 100g (1/2 cup) candied orange peel, chopped
• 100g (1/2 cup) marzipan, diced 100g (1/2 cup) marzipan, diced
• Icing sugar, for decoration Icing sugar, for decoration
• Colorful sprinkles, for decoration Colorful sprinkles, for decoration

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 54g, 22g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, sugar, melted butter, eggs, vanilla extract, and lemon zest. Mix well.
3. 3.
   Gradually add the yeast mixture to the flour mixture and knead until a smooth dough forms.
4. 4.
   Add the candied orange peel and marzipan to the dough and knead until they are evenly distributed.
5. 5.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper.
8. 8.
   Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove the bread from the oven and let it cool completely on a wire rack.
10. 10.
    Once cooled, decorate the bread with icing sugar and colorful sprinkles.

Treat your ingredients with care...

• Candied orange peel — Ensure the candied orange peel is finely chopped to evenly distribute the flavor throughout the bread.
• Marzipan — Dice the marzipan into small pieces to create pockets of sweetness in the bread.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground cardamom or cinnamon to the dough.
• If you prefer a sweeter bread, you can brush the top of the Paska with a sugar syrup after it comes out of the oven.
• To ensure a fluffy texture, make sure the yeast is fresh and active before adding it to the dough.
• If you don't have candied orange peel, you can substitute it with dried cranberries or raisins.
• For a festive touch, you can shape the dough into a braided loaf before baking.

Serving advice

Lower Saxon Paska is best served sliced and enjoyed with a cup of tea or coffee. It can be served as a centerpiece during Easter brunch or enjoyed as a sweet treat throughout the day.

Presentation advice

To enhance the presentation of Lower Saxon Paska, you can dust the top of the bread with icing sugar and decorate it with colorful sprinkles. Serve it on a decorative platter or cake stand to showcase its beauty.