The Ukrainian ordained Easter bread is called "Easter" (Easter, Ukrainian Easter). This is the name in much of the southern lands of Russia, while in the northern territories it bears the name Kulich. Traditionally, the name "Pasca" is also used in some Gypsy dialects and in part of Moldova, where Easter sweet bread also bears the name "Kozunak", as in Bulgaria and Romania. Tests, as we have noted many times, are known and widely distributed around the world, but the symbolism in Christian communities gives them special significance. Pasca as well Kulich, Chowder, Tzureki, Easter bread, Goat and many others like this there are a number of embodiments, but the characteristic is that it is not interwoven, and just as Panetone is prepared from a very soft dough that cannot retain its own shape, so it is baked in a tall cylindrical pan. It is prepared in different sizes - from the small one is served to everyone around the table, but there is always one big for everyone. It is believed that when baking, no one other than the hostess should approach the stove, should keep silence in the kitchen during cooking, and should not be made on Good Friday.

Necessary products:

Homemade Ukrainian Easter cake "Easter"

For yeast:Milk 1 liter
Fresh May - 100g. or 35g. dry
Flour - 700 c.
Sugar - 2 / 3 h
For the dough:5 Eggs
4 h sugar
Vanilla, rum - optional
Raisins 500 gr.
Oil 250 gr.
2-3 olive oil or oil
500 sour cream (20%)
Flour 2 kg.
To complete:Proteins 3 pc.
Sugar 200 c.
Colored sticks

Method of preparation:

It is very important that the milk is warm (not hot) and that the yeast is good! It must be operated in a heated room with a temperature above 25 degrees and all products and containers warm.
Sift the flour! Pour half to 2 / 3h into warm milk. sugar and dissolve it. To the crushed yeast, add a small amount of fresh milk with a wooden spoon to make a slurry, which is then poured into the milk container. Gradually add in the sourdough flour, gently stirring with a wooden spoon until a thick sticky mess is obtained. You do not have to put all your 700g. Allow the leaven to warm for about 30 minutes to increase its volume. During this time, take a large mixing bowl, gently warm it and pour in the yeast, cover and allow it to double in volume - about 15 min. Stir carefully to remove the accumulated dioxide, cover and keep warm for 15-20 min. to double again.
Beat 5 eggs very well during this time, add 4 hours sugar (from 850 gr. to 1kg.), whisking continuously until homogenized, then add the melted but not hot oil. Stir again until thoroughly mixed and add the cream, stirring again until a homogeneous mixture is added and then mixed with a wooden spoon in the yeast pan. Stir until smooth and add the raisins, which are better left to soak with vanilla or rum for at least a few hours so they are not too dry. Again stir until the raisins are taken up and add the flour. It is not necessary to put on both pounds, but depending on the type of flour, the Pasco can take from 1.7 up to just over 2kg. It is not good to overdo the flour, as it will get a drier and doughier paste. Mix in one direction only until complete homogenization, and you should receive less and sticky dough. Add the oil or olive oil and stir.

Cover and leave warm for about 30min. or to double the volume. During this time, prepare the forms covered tightly with baking paper. Ready-to-use cardboard Panetone baking trays are also available. Stir in the dough again and fill the forms carefully. Each shape should be filled to half or slightly more than its height. Cover with a cloth and place in a warm place. When the dough has increased its volume to 2 / 3 by height, smear it with a beaten yolk and place in an oven-warmed 150-160 oven, which can later be reduced by 5-10 degrees. The time for full and even baking depends on many factors, but it is usually around 40-50 min. You can cover with moistened paper or foil to prevent burns from above if baking at higher degrees. Check the availability with a wooden stick. Allow to cool and carefully remove from form. Beat the protein with the icing sugar and cover the strap. Decorate as desired. When the glaze dries you can decorate in a tray with Easter eggs.