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Polish Cheese Paska

Author: chefs-mate Cooking Method: Baking Cuisine: Eastern European Courses: Desserts

Difficulty: Beginner

Servings: 6 Calories: 3610.0

Dietary:

V Vegetarian

Description

Polish Cheese Paska is a traditional, rich Easter bread that beautifully balances savory and sweet flavors. This dense, soft loaf features a dough infused with melted butter and yeast, creating a tender crumb that holds a generous filling of pressed farmer cheese, eggs, and plump raisins. The cheese filling provides a creamy, slightly salty contrast to the sugared, buttery bread. Perfect for holiday tables or special family gatherings, this recipe requires patience due to the long rising times, but the result is a comforting, aromatic centerpiece that tastes like homemade tradition.

Directions

In a large bowl, cream the pressed dry farmers cheese with your hands until it is smooth and free of lumps.
Add 10 eggs to the cheese and mix well by hand until fully incorporated.
Dissolve 1 yeast cake in 1/2 cup of lukewarm water. Add this mixture to the cheese and egg blend.
Add 1 cup of flour to the mixture and blend well by hand.
Cover the bowl and let the cheese mixture stand overnight in a cool place or refrigerator.
The next day, beat the remaining 10 eggs in a large bowl. Add these beaten eggs to the cheese mixture and mix thoroughly.
Dissolve the second yeast cake in the remaining 1/2 cup of lukewarm water. Add this yeast mixture, along with the sugar and salt, to the bowl. Blend thoroughly by hand.
Gradually add the flour (approximately 12 to 17 cups total) to the mixture, working it in by hand until a dough forms.
Knead the dough for about 30 minutes or until it is smooth and elastic. Add more flour if necessary to reach a consistent texture.
Spread the cooled melted butter over the dough and knead for another 10 minutes until the butter is fully absorbed.
Add the raisins to the dough and knead until they are evenly distributed.
Cover the dough and let it rise in a warm place for about 2 hours, or until doubled in size.
Punch down the dough and let it rise again until doubled in size.
Divide the dough into 8 equal portions.
Shape each portion into a loaf, using a little flour on your hands to prevent sticking.
Place the shaped loaves into a greased round 1-1/2 quart casserole dish or loaf pan.
Let the loaves rise in the pan until they are doubled in size.
Bake at 350 degrees Fahrenheit (177ÂÂ°C) for 1 hour.
After 30 minutes of baking, cover the top with foil to prevent burning.
Continue baking for the remaining time until the bread is golden brown and cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3610.0kcal

% Daily Value *
Total Fat 159.3g246%
Saturated Fat 88.9g445%
Cholesterol 1263.8mg422%
Sodium 30793.3mg1284%
Total Carbohydrate 464.6g155%
Dietary Fiber 12.5g50%
Sugars 228.6g
Protein 88.3g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use dry, pressed farmer cheese (tworÃÂ³g) for the best texture. If unavailable, drain cottage cheese thoroughly in cheesecloth for several hours.

The cheese filling benefits from resting overnight, which allows the flavors to meld and the texture to firm up.

Ensure the melted butter is cooled before kneading it into the dough to avoid killing the yeast or melting the dough structure.

Covering the bread with foil halfway through baking ensures the crust doesn't burn while the interior finishes cooking.

This bread is best served fresh but can be stored wrapped in plastic at room temperature for up to 3 days, or frozen for longer storage.

Polish Cheese Paska