Tsіkavі recipes for pasok until Velikodnya

This day is celebrated with special traditions and rituals, which are passed down from generation to generation. One of the most important elements is the preparation of apiaries - the traditional great Christmas bread.

Yakіsna paska has a soft texture, a unique relish and aroma that reinforces the Christmas mood. In the skin sim'ї є svіy unique recipe for paska and secrets, as if they were working so that the vipіchka would go far away.

We share with you one more mystery. In robots, we’ll make dough, to avenge a lot of zucchini and butter, the main secret is to turn the right yeast. Even a high-pitched circle at the same time can negatively affect the work of the dribbles: their activity decreases, and there may be an insufficient volume of that “vagka” m’yakushka.

The osmotolerant yeast "Duhmyana Khata" comes into play with an important tіst. The stench is specially adapted for healthy recipes with a great number of flowers. To that, the wandering will soon come, if it suits you faster, and if you are ready, don’t forget the unpleasant smell of yeast.

Whisk the spirits of the "Duhmyana Hut" and be inspired that the paskas will look tall, soft, rich and superbly savory.

Ukrainian traditions have impersonal variants of the Christmas stew: licorice, pickles, sirns, with or without embellishments. Variations lie down in the region, likened to the skin gentlemen and family sounds. Also, there are impersonal modern recipes with original ingredients, just to impress your relatives and guests. We encourage you to prepare such non-banal options: especially the pasta with peas and the piquant pasta with sun-dried cherries.

Paska with peas

Ingredients:

• Boroshno - 500 g 

• Pressed yeast "Duhmyana Hata" - 35 g 

• Strength - ½ hour. spoons

• Zukor - 180 g 

• Vershkov butter - 180 g 

• Eggs - 4 pcs.

• Egg - 1 pc. (for masking)

• Milk - 170 g 

• Fox peas (otherwise, be it your taste) - 100 g 

• Honey - 1 tbsp. spoon 

• Vanilin - 1/3 tsp. spoons

Cooking:
1. Resolve dry pressing of TM "Duhmyana Hata" in milk with a temperature of up to 35-38°C. Add half of the borosna mass (250 g), trohi zucru and knead the dough. Let it go near the warm place without stretching the docks out, it won’t get bigger in volume.
2. Beat the zhovtki with zukr in an okremіy bowl, and then add butter, honey, silt and vanillin to the sumish m'yak.
3. Add to pari otriman egg-butter sum that part of the borosna that was left out (250 g). Zamіsіt softly, cover it with a towel and put it in a warm place without stretching for 30-40 min.
4. After assigning an hour to work out the tist and add at the end of the trimming of the woods and other peas. Znovu zalishte in a warm place for 30 khvilin.
5. Grease the mold for brewing with vershkov oil. Divide the dough into sacks. One bag can fill the mold for brewing by 1/3. Let them rise in a warm place, then brush the surface of the blanks with an egg.
6. Sweep for a temperature of 170 - 180 ° C 20 strands, heating the oven in front, and then 25 strands at a temperature of 150 - 160 ° С.

Leaving the rest of the creative stage. You can decorate ready-made paska with your favorite glaze and fudge, and then sip with peas, dried fruits or confectionery sips.

Homemade pasta with dried cherries 

Ingredients:

For test:

• Boroshno - 1 kg

• Pressed yeast "Duhmyana Hata" - 60 g

• Strength - 10 g

• Zukor - 350 g

• Eggs - 5 pcs.

• Milk - 300 g (1.5 cups) 

• Vershkove butter - 150 g

• Sour cream 20% fat – 100 g

• Dried cherry - 250 g

• Vanillin - 1 g

For Almond Fudge:

• Migdalne borosno - 50 g

• Zukor - 100 g

• Starch - 3 g

• Egg white - 2 pcs.

• Almond plastics or whole almond for embellishment.

Cooking:

1. Drіzhdzhi pressing TM "Duhmyana Hata" add half of the millet boar to the warm milk. Garno mix and leave in a warm place without stretching for about 50-60 minutes.

2. Then add zukor, melted butter, silt, eggs, sour cream and another part of the millet boar into the dough. It is necessary to beat it well, so that it rises in the hands of that dish, and for example, add dried cherries to the dough.

3. Cover it with a towel and leave it in a warm place for about 1 year for wandering.

4. The walls and the bottom of the form should be smeared with top oil. If it’s already pidid, add yogo to shmatochki and place it in the mold by 1/3.

5. Preparations of apiaries are deprived of vistoyuvannya for approximately 1 year. Tisto guiltily lifted mayzhe on the whole form.

While future Easters are rising, we prepare almond fudge for refreshment. For whom:

1. We mix all the ingredients to a uniform pasta. Vaughn is easily removed from a confectionery bear with a flat nozzle.
2. Vіdsazhuєmo 100 g of finished masi on the surface of standing blanks, we put cilia almonds or almond plastics on the beast, sipping tsukrovy powder.

8. We heat the oven up to 200°С and we correct our paskas for the 20th century.

Namely savory, that special pasca is ready. Time to be bored!

You haven’t taken any bi recipe, remember that the main ingredient is love. The most beautiful vipіchka will come out with him, as if to please your relatives, close ones and you. So don't forget to add it to your own names. We wish you a merry Great Day and delicious apiaries!