Polish Cheese Paska

This traditional Polish Easter bread, known as Paska, is a rich and indulgent treat featuring a luscious sweetened farmer's cheese filling encased in a soft, yeast-raised dough studded with plump raisins. The combination of creamy, tangy cheese and sweet, buttery bread creates a comforting flavor profile that is perfect for holiday celebrations. The dough requires some patience, as it needs time to rise and develop its airy texture, while the cheese filling offers a smooth, luxurious contrast. Serve it warm or at room temperature as a festive centerpiece for your Easter table. It is a wonderful way to bring authentic Eastern European home-style cooking to your kitchen, delighting family and friends with its homemade charm and satisfying richness.

Cooking Method: Baking

Cuisine: Eastern European

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 1345.7

Dietary: Vegetarian

Description

This traditional Polish Easter bread, known as Paska, is a rich and indulgent treat featuring a luscious sweetened farmer's cheese filling encased in a soft, yeast-raised dough studded with plump raisins. The combination of creamy, tangy cheese and sweet, buttery bread creates a comforting flavor profile that is perfect for holiday celebrations. The dough requires some patience, as it needs time to rise and develop its airy texture, while the cheese filling offers a smooth, luxurious contrast. Serve it warm or at room temperature as a festive centerpiece for your Easter table. It is a wonderful way to bring authentic Eastern European home-style cooking to your kitchen, delighting family and friends with its homemade charm and satisfying richness.

Ingredients

2 lbs Pressed dry farmers cheese
1 quart Scalded milk
1 cups Lukewarm water
2 tablespoons Salt
2 cakes Yeast
2 cups Raisins
2 cups Sugar
1 cups Butter, melted
17 cups Flour

Directions

1
Cream the 2 pounds of pressed dry farmers cheese with your hands or a mixer until completely smooth.
2
Add 10 of the eggs to the cheese and mix well until combined.
3
Dissolve 1 yeast cake in 1/2 cup of the lukewarm water.
4
Add the dissolved yeast mixture to the cheese and egg mixture.
5
Add 1 cup of flour and blend well to create a thick paste.
6
Cover the cheese mixture and let it stand overnight in the refrigerator.
7
The next day, beat the remaining 10 eggs in a large bowl.
8
Add the beaten eggs to the cheese mixture.
9
Add the sugar, salt, and the second yeast cake (dissolved in the remaining 1/2 cup of lukewarm water) to the mixture.
10
Blend thoroughly with your hands or a mixer.
11
Gradually add the remaining 16 cups of flour, working it into the mixture until smooth. Use up to 17 cups total if needed for consistency.
12
Knead the dough for about 30 minutes or until it is smooth and elastic.
13
Spread the cooled melted butter over the dough and knead for another 10 minutes to incorporate.
14
Add the raisins and knead until they are evenly blended into the dough.
15
Cover the dough and let it rise in a warm place for about 2 hours, or until doubled in size.
16
Punch down the dough and let it rise again until doubled in size.
17
Divide the dough into 8 equal portions.
18
Shape each portion into a loaf, using a little flour for handling if necessary.
19
Place the shaped loaves in greased round 1-1/2 quart casseroles or loaf pans.
20
Let the loaves rise until double in size.
21
Bake at 350 degrees F (177C) for 1 hour.
22
After 30 minutes of baking, cover the loaves with foil to prevent the tops from burning.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1345.7kcal

% Daily Value *
Total Fat 79.7g123%
Saturated Fat 49.4g247%
Cholesterol 202.5mg68%
Sodium 829.9mg35%
Total Carbohydrate 139.5g47%
Dietary Fiber 0.0g0%
Sugars 136.6g
Protein 21.9g44%

* 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

This is a traditional church recipe that requires patience due to the long rising times. Ensure your yeast is fresh for best results.

If you cannot find pressed dry farmers cheese, you can substitute with dry cottage cheese that has been drained well and mashed.

The dough is very sticky; do not add too much extra flour at once, but enough to make it manageable to knead.

Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: polish, easter, bread, cheese, pastry, yeast, dessert, traditional, raised, homemade, filling, farmer cheese, raisins, baking, holiday, eastern european, comfort food, celebration, rich, indulgent

Read it online: https://www.chefs-mate.com/recipe/polish-cheese-paska/

Chefs Mate

Polish Cheese Paska

Nutrition Facts