Easter bread with dry yeast in the oven

How to make paska on dry yeast in milk in the oven? Measure the required ingredients for the dough. Melt the butter beforehand. Heat the milk a little. All other ingredients should be at room temperature so that the dough rises well.

Be sure to sift the flour so that it is enriched with oxygen. Thanks to this, the dough will rise more easily, and the finished pastry will turn out lush.

Wash the raisins thoroughly, steam them. How to properly steam raisins? Pour well-washed raisins with hot water and leave for 10-15 minutes. During this time it will become soft.

Prepare the necessary ingredients for the opara. Combine sugar, yeast and warm milk in a bowl.

Add flour. Mix everything with a whisk until smooth.

Leave the foam in a warm place for 15-20 minutes until a lush foam is formed. If the foam did not appear, it means that the yeast is not working, it will have to be replaced.

In a small bowl, beat the eggs with salt until smooth.

Add the egg mass, sugar and vanilla sugar to the mixture, mix.

Pour in the melted, not hot butter and mix everything again.

Pour in most of the sifted flour. You can pour it through a sieve, thereby sifting the flour twice. First pour in about ¾ of the flour. Mix the dough with a spoon.

Sprinkle the rest of the flour in small portions. Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not so much on the amount of flour, but on the desired consistency of the dough.

The dough is soft, sticky. Cover the bowl with a towel and leave in a warm place to rise for about 1 hour.

Drain the water from the steamed raisins, dry the raisins. Mix the raisins with a small amount of flour so that when added to the dough it is evenly distributed throughout the volume.

In an hour, the dough will increase by 2-2.5 times.

Knead the dough, add candied fruit, raisins and mix gently.

Any forms can be used for baking strips: metal, silicone or paper. Divide the dough into parts, put them in molds, filling them to 1/3-1/2. I filled 1/3 of the mold with the dough, but it was possible to put it up to half. I have 2 molds with a diameter of 12.5 cm and one with a diameter of 9 cm.

Cover the molds with cling film or a light towel and leave in a warm place. The dough should double in size.

Bake the pastries in an oven preheated to 180 °C for 20 minutes. When the top of the strips becomes ruddy, cover them with foil and bake at 160 ° C for about another 20 minutes until ready. Check readiness with a wooden skewer. It should come out of the middle of the strip dry. Cooking time and baking mode may differ from those indicated. Be sure to consider the features of your oven. Remove the finished strips, cool and remove from the molds.

To decorate the top of the pastry, prepare the glaze.

Pour 2 tablespoons of gelatin. l. spoons of water at room temperature and leave to swell.

In a small saucepan, combine the remaining 2 tbsp. l. water and powdered sugar, mix. Stirring constantly, bring the syrup to a boil. As soon as the first bubbles appear, remove the syrup from the stove.

Put the swollen gelatin in the pan, mix well until it is completely dissolved. Immediately whip the resulting mass at high revolutions of the mixer. The mass will whiten, become viscous, glossy.

Cover the strips with the glaze until it hardens. Wait a bit for the glaze to stabilize. Glaze on gelatin does not spread and crumbles when cutting the pastry. This amount of glaze was enough for the baked paska.

The top of the belts can be decorated with confectionery sprinkles, sweet figures. They need to be sprinkled immediately after applying the glaze so that they stick. Have a bright holiday and bon appetit!