Easter Doves (Paska Dinner Rolls)

This morning I asked my girls to choose a book for us to read from our Lent and Easter Book Basket and they picked The Birds' Gift: A Ukrainian Easter Story.  This sweet book, unfortunately out of print at the moment, is a folktale describing the origin of pysanky.   After reading the story we were talking about other Ukrainian Easter traditions and decided to add Paska to our Easter menu this year.   We also learned that in earlier times in Ukraine "birds made from dough were baked representing the larks, who were migrating back to the north.   Today, these bread “doves” are seen made for Easter. "

I posted the recipe we used below, but you could also save some dough from your favorite paska recipe, or even make Dinner Roll Doves out of Rhodes Rolls!  Ours didn't turn out as well as I would have liked - you have to look at them just the right way to see that they are actually birds - but the children are looking forward to enjoying them with our Easter dinner!

 

Easter Doves (Paska Dinner Rolls)

Adapted from Ukrainian Classic Kitchen 

Ingredients: 

• 1 package dry yeast (1 tablespoon)
• 1 tablespoon honey
• 3/4 cup lukewarm water
• 3 eggs
• 3 tablespoons honey
• 1 tablespoon oil
• 1 cup milk, scalded and cooled to lukewarm
• 1 teaspoon salt
• 5 cups flour

Directions: 

In a small bowl, dissolve yeast and honey in lukewarm water. Let stand 10 minutes till yeast begins to work.

Beat eggs until foamy. Add the honey, oil, milk, and salt, and beat until well mixed. Add 2 cups of the flour and blend in well. Knead in by hand the 3 additional cups of flour or enough to make a workable dough. Knead until smooth and elastic. (I used my stand mixer with the dough hook.)  Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in bulk.

Shape doves; place on greased cookie sheet and let rest 10 to 15 minutes. (The doves will keep their shape best if they are not allowed to rise too long. They will rise some in the oven.) Just before baking, insert cloves or raisins (push in deeply to avoid burning or popping out) for eyes. Brush with an egg yolk wash and sprinkle with coarse sugar, if desired. Bake at 350˚ F for 25 minutes or until golden brown.

HOW TO SHAPE DOVES

Doves may be shaped in two ways:

1. Roll out the dough into snakes about the thickness of a finger; cut into 4 inch sections. Place one strip horizontally on your work surface; lay another strip on top like a cross. Pull the arms of the strip beneath up and cross to the opposite side) left side becomes right, right side becomes left); flatten and shape slightly as for wings. Shape one end of the straight strip of dough like a head (pinch for a beak); flatten the other end and make three or four slits for tail feathers.

 

 

2.  Roll out the dough into snakes about the thickness of a finger. Cut in strips 5-6 inches long, tie each in a knot. Shape one end like a head (pinch to form beak); flatten other end to make three or four slits to form tail feathers, spreading them apart a bit.

NOTE:  I only used some of the dough to bake a couple batches of the Easter Doves.  I used the remaining dough to make an extra loaf of Paska! 

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Paska: Ukrainian Easter Bread, Updated

In 2009 I posted about Festive Easter Breads and Cheese. My cookbooks are full of margin notes regarding these recipes, so I thought I would update and share my notes. Crossposted with my food blog, Family Food in Feast and Feria.

For the Ukrainian Easter Bread, Paska, I now adapt a recipe from Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer. I highly recommend this cookbook– it is very detailed instructions and diagrams.

I find one of the most difficult aspects of baking ethnic recipes is finding the right tools. This is an example — “Paska molds are somewhere between the height of a souffle dish and a 3-pound coffee can.” So this recipe uses either two 3-pound coffee cans or two 8-inch souffle dishes. I have neither on hand, and always forget this until it’s too late. So I’ve made due either with a Pyrex or Corning Ware casserole dish that is 8 inches across, or a wider mouthed (clean) flower pot that is also 8 inches across. (More on the flowerpot in my Pascha update post.)

The details on the recipes are two pages long, but basically you can compare the previous recipe for Paska.

Here’s my adapted ingredient list:

Paska, Ukrainian Easter Bread

Ingredients
For the Dough:
1 scant Tablespoon or 1 (1/4 ounce) package of active dry yeast
1/4 cup warm water (about 110 degrees F)
1/2 cup warm milk (about 100 degrees F)
8 large egg yolks, beaten
1/4 cup (1/2 stick) unsalted butter, melted
1/2-3/4 cup granulated sugar
1 Tablespoon finely grated lemon zest
1 teaspoon orange peel, zested
1 teaspoon vanilla extract
1 teaspoon salt
1 Tablespoon brandy or rum
4 to 5 cups unbleached all-purpose flour
1/2 to 1 cup golden raisins (soaked in brandy or rum)

For the Molds:
Butter
1 cup dried bread crumbs (I use flour)

For the Topping:
1 large egg
1 Tablespoon cold water

Using a mixer: Sprinkle the yeast in the water to soften in the mixer bowl. Add the milk, yolks, butter, sugar, zest, vanilla, salt, brandy and 2 cups of the flour. Beat on medium-low for 2 minutes, adding the flour 1/4 cup at a time until the dough pulls away from the sides. Add raisins and mix. Change to the dough hook and and continue kneading on medium low, adding a tablespoon at a time.

Put the dough in an oiled bowl and coat the ball of dough with oil. Cover with a towel and let rise until doubled, about 1 to 1 1/2 hours. (This is one of my frustrations with my kitchen. This always takes longer for me, almost double the amount of time. I’m hoping my “proof” setting in my new oven will change this.)

Meanwhile, heavily grease the pans, and if desired sprinkle the sides and bottoms with bread crumbs. (If skipping the bread crumbs, do flour the pan.)

On an oiled surface, turn out the dough and set aside about one-fourth (1/4) of the dough and cover it. Divide the remaining dough and shape each piece into a smooth ball. Place the dough in the prepared molds. Divide the remaining piece of dough into 4 equal pieces and roll each one into a short dough equal to the diameter of the molds. Snip the ends of each rope about 1 inch. Lay 2 ropes at right angles to each other (the shape of a cross) on each loaf and curl the ends outward.

The decorations on top of the loaf are very individual, and can be ornate. These hints from Ukrainian Easter by Mary Ann Woloch Vaughn are extremely helpful. One year I made a simple cross and made an Alpha and Omega on either side of the cross, reminiscent of the Paschal Candle decorations. (Graphics from Ukrainian Classic Kitchen: )

Cover allow a second rise for about 45 minutes. Preheat oven to 375 degrees F. with 10 minutes remaining. Right before baking beat the egg with the cold water and brush over the top of each loaf.

Bake for 25 minutes until the internal temperate of the bread is 190 degrees F. Remove the bread from the pans  immediately let cool on a rack.

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Easter Sweet Bread

While preparing my plans for Holy Week, I realized I had taken multiple pictures last year of my Easter Bread and then didn't post anything! This is cross-posted with my blog, Family in Feast and Feria.

My husband requests annually a Paska Cheese Mold. To accompany the sweet cheese spread I made Easter Sweet Bread from Cooking for Christ by Florence Berger. Although published originally in 1949, this recipe is foolproof and delicious!

Easter Sweet Bread

2 cakes yeast
1 tablespoon sugar
1 cup lukewarm water
6 tablespoons butter
1/2 cup sugar
3 egg yolks
1/2 teaspoon salt
1 cup scalded and cooled milk
7 cups sifted flour
Melted butter
Sugar
Raisins
Cinnamon
Nuts
1 beaten egg
Milk
Confectioners' sugar icing

Dissolve yeast and one tablespoon sugar in water.

Cream butter, one-half cup sugar. Add eggs. Stir in yeast mixture and salt. Alternate milk and flour until the dough is moderately soft.Knead until smooth. Cover and let rise until double in bulk.

Roll out in oblong strip one-fourth inch thick. Brush with melted butter. Sprinkle with sugar, raisins, cinnamon and nuts. Roll up length-wise.

Place in circle on greased cookie sheet. Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side — pointing away from the center. Cover and let the bread rise again until double in bulk.

Brush on beaten egg diluted with milk. Bake in moderate oven (350º) for 30 minutes. While still hot, frost with confectioners' sugar icing and sprinkle with nuts.

This makes a large amount of dough. Kneading is very therapeutic.

Letting the dough rise has been my difficulty over the years. My kitchen is drafty. But I have a new oven with a "proof" setting. We'll see if that improves the rise. Usually I have to allow double the usual rising time.

 

I get sad when I bake breads or other wheat containing foods, because my oldest can't help without having an allergic reaction. I usually have to mix when he's in bed, because the airborne flour makes him miserable.

But my youngest son has no allergies, so he's excited and willing to help. As long as it's not too messy for him. He doesn't like sticky hands.

Rolling out the dough. I should have measured, but I think this is around 22" x 36".

 

Brush with melted butter. Sprinkle with sugar, cinnamon, raisins and chopped nuts. Roll and pinch closed. Then join in a ring.

Place the ring on greased cookie sheet. Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side — pointing away from the center. Cover and let the bread rise again until double in bulk.

This sounds complicated, but really not that difficult, and it looks beautiful!

Brush on beaten egg diluted with milk. Bake in moderate oven (350º) for 30 minutes.

While still hot, frost with confectioners' sugar icing and sprinkle with nuts. Delicious! the photos don't do it justice.

Serve warmed or room temperature for Easter breakfast slathered with Paska or sweet butter and Easter hardboiled eggs.

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St. Peter's Keys (Key Shaped Pretzels)

My family is currently studying The Primacy of Peter with a Papal Unit Study and Lap Book as we say goodbye to our dear Holy Father, Pope Benedict, and prepare to welcome our next Pope!  

Over the past few days we have been focusing on St. Peter, The First Pope.   Tomorrow we will move on to Pope Benedict and other popes from the past, before moving on to learn more about the Hierarchy of the Catholic Church, the Papal Elections, and more!   You can find all the details over on my other blog, Shower of Roses.  

This afternoon for a fun, but still Lenten approved (since we gave up sweets), treat we made St. Peter's Keys out of pretzel dough, inspired by Lacy's Edible Papal Flag.   My children always enjoy creating various traditional symbolic shapes out of bread dough for the feast of St. Joseph, so I knew this would be a hit!

St. Peter's Keys

Ingredients:

• 1 1/2 cups warm water
• 1 package yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 4 cups flour
• 1 egg (optional)

Directions:

Dissolve the yeast in warm water.  Add the sugar and salt.  Mix in the flour and knead until the dough is smooth.  

Let the children shape the dough into key shapes and place on baking sheet.  

Brush the dough with a beaten egg for a golden finish. 

Bake in a preheated oven at 425˚F for 15 minutes.

Let the children color pictures of our first Pope and Pope Benedict XVI while they enjoy their pretzels and listen to a few chapters about the life of St. Peter, The Man Who Never Died! 

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Mardi Gras Beignets

Mardi Gras is French for "Fat Tuesday." It is held on Shrove Tuesday, the day before Ash Wednesday.  

Last October, when my girls were studying the state of Louisiana, we made Beignets!   We used a recipe from a friend of mine who lives in Louisiana (Thank you Aimee!) which was so easy and yummy.   We decided to make them again today as our Mardi Gras treat!

Mardi Gras Beignets

Ingredients:

• Rhodes Frozen Dinner Rolls
• Oil for Frying
• Powdered Sugar

Directions:

Thaw dinner rolls according to directions.

When they've risen to the size of dinner rolls, heat up canola or vegetable oil in a frying pan.  Using kitchen scissors, cut each roll in half and then poke a hole in the center for even frying.

Fry until golden brown on each side and drain on paper towels.

Sprinkle liberally with powdered sugar.

You can find additional recipes for Shrove Tuesday in the archives. 

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Traditional Irish Soda Bread

For the Feast of St. Brigid today or the Feast of St. Patrick later or any of our wonderful Irish saints. This recipe is so easy, I usually have it ready to go in the pan before the oven has finished preheating!

White Soda Bread

4 cups (16 oz) of all purpose flour.

1 Teaspoon baking soda

1 Teaspoon salt

14 oz of buttermilk

Preheat the oven to 425 F. degrees.  Lightly grease a 2 inch tall cake pan or use a Dutch oven. In a large bowl, combine all the dry ingredients. I like to give it a good mix with a mixing spoon. Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead. DOn't get heavy handed with it! Too much kneading and the gas escapes making your bread heavy and thick like a brick. Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot) if you aren't using a Dutch oven.

Remove cover and bake for an additional 15 minutes. It turns out a delicious, rugged crunchy outside but a soft, melt in your mouth inside. The bottom of the bread will have a hollow sound when tapped so show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist. Slice it thick while it's still warm or let it cool completely and you can slice it thinner. Don't forget the butter!

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Italian Easter Bread

I have been wanting to try and make Easter Bread Nests ever since seeing the yummy recipe Charlotte shared a couple years ago. Once again I wasn't able to find the time to make them for Easter morning, but since one of the symbols for the second week of Easter using The Garden of the Good Shepherd : A Sticker Calendar to Count the 50 days of Easter is "bread" I figured this week's Good Shepherd's Garden Party would be the perfect opportunity!

Instead of using the recipe in the archives (which we do love and bake each year on Santa Lucia Day), my oldest daughter and I ended up making the Italian Easter Bread from The Italian Dish.  The bread ended up being much easier to make than I expected and turned out beautifully!  It bakes up incredibly soft and sweet, and reminded my children of the Portuguese sweet rolls they enjoy at our local St. Anthony's Festa each year.  We will be making these again, for sure!

Italian Easter Bread

Ingredients:

• 1 package (2 1/4 ) teaspoons instant yeast
• 1 1/4 cups warm milk
• pinch of salt
• 1/3 cup butter, at room temperature
• 2 eggs, beaten
• 1/2 cup sugar
• 3 1/2 to 4 1/2 cups flour (I actually ended up using 5 cups)
• 1 egg, beaten with 1 teaspoon of water
• 6 dyed, uncooked, Easter eggs (will cook in the oven)
• sprinkles

Directions:

In a large mixing bowl, mix together the yeast, milk, salt, butter, eggs and sugar. Add 2 cups of flour and mix until smooth. With the mixer set to a low speed and switching to the dough hook attachment (or by hand), continue adding flour until the dough is no longer sticky. Knead until smooth. Transfer to an oiled bowl, cover, and let rise in a warm, draft-free place until doubled, about 1 hour.

Punch down the dough and divide into 12 equal pieces. Roll each piece into a 1-inch by 14-inch rope.

Taking two pieces, twist to form a "braid," then join the ends to loop into a circle, pinching the tips together.

Place on a large baking sheet lined with parchment paper. Repeat with remaining dough. Cover with a clean towel and let rise again until nearly doubled, about 1 more hour.  (We accidentally skipped this second rise, but they still turned out okay... The eggs just didn't stick out as well.) 

Preheat the oven to 350 degrees. Brush each dough "nest" with the beaten egg wash.

Decorate with the sprinkles.

In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg. Place one egg in the center of each nest, pressing down lightly to secure.

Bake in the preheated oven for 20 to 25 minutes, until golden brown. Cool on a wire rack.

Note: Be sure to either refrigerate or discard the eggs, if not eaten within a couple hours.

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St Patrick's Day Bread

Sweet Pistachio Bread (Green Bread)

1 yellow cake mix
1 pkg instant pistachio pudding
4 eggs
1/4 cup oil
1 cup sour cream
5-10 drops of food coloring (or more)

Mix above well. Generously grease 2 loaf pans.
Dust with a mixture of 1/4 cup sugar and 1/2 Tbsp cinnamon.
Reserve remaining sugar mix.
Pour batter into loaf pans.
Sprinkle remaining sugar mix on top.
Bake at 350 degrees for 55 minutes. (or til done)
Remove immediately from pans and place in plastic baggies and refrigerate!

I am about 1/8 Irish.  My mom always argued with my dad, saying us kids were more Irish than German. My dad is 99% German though, so he wins that one.  Us kids all had dark hair and blue eyes so mom always said we looked Irish.  I thought the Irish were famous for having red hair?

We make this bread for St Patrick's Day and for Christmas to give to all the neighbors!  It's always a hit!

Happy St. Patrick's Day and don't forget to wear your green!

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