TOP 3 recipes for making paschi with wine

Juliette Morgan
Juliette Morgan
TOP 3 recipes for making paschi with wine

A week later, on Maundy Thursday, the housewives will bake Easter cakes to consecrate them at Easter in the church. It is also customary to put wine in the Easter basket for consecration. Despite the public outrage, the wine is approved by the Orthodox Church and is an attribute of the Easter family or friendly feast. After all, even at the Last Supper, Christ, having broken the bread, called it his body, and the wine poured into the cup – his blood. 

Wine, especially good cahors, is appropriate on this church holiday. It should have a tart taste and a bright aroma.  Dessert wines are served at a temperature of 18-20 °C. They are suitable not only for sweet dishes, but also for the entire festive feast. Preparing forFor Easter 2021, the editors of MustHub invite you to experiment with the ingredients, and share interesting recipes for pasok, which use wine-in the dough, in additives, and even in the glaze.

Pasca with drunk grapes

Easter cakes
Easter cakes

Ingredients:

for the test:

  • 600 g flour,
  • 6 eggs,
  • 300 ml of milk,
  • 200 g butter,
  • 2 cups sugar,
  • 10 g vanilla sugar,
  • 50 g yeast,
  • 100 g of raisins,
  • 50 g almonds,
  • 50 g dessert wine,
  • salt to taste;

for the glaze:

  • 1 tablespoon butter,
  • 1 tablespoon cream,
  • 100 g powdered sugar,
  • 1 tablespoon of lemon juice.

Preparation:

  1. Mix the yeast with 1 tablespoon of sugar. Pour in the milk and, stirring, gradually pour in 1 cup of sifted flour. Put the sourdough in a warm place for 1-1. 5 hours, so that it increases about 2 times.
  2. Separate the whites from the yolks and leave 1 yolk to lubricate the cake, and put the whites in the refrigerator. Rub the remaining yolks with sugar.
  3. Add the sugar-yolk mixture, melted butter, salt, vanilla sugar and mix thoroughly.
  4. Beat the cooled whites into a dense foam and gently introduce them into the sourdough. While stirring, add the sifted flour and knead a soft, pliable dough so that it lags behind the hands and walls of the dishes. Cover the dough and put it in a warm place for 2-3 hours, until it increases several times.
  5. Wash the raisins, pour warm wine and leave to infuse for 30 minutes. Then take it out and roll it in flour. Dip the almonds in boiling water for 2 minutes, peel them and grind them. Carefully add the raisins and almonds to the dough. Again, knead the dough well and leave to approach for a couple of hours.
  6. Forms for cakes covered with parchment and grease with oil. Obomni dough, fill them with forms about 1/3 of the height and leave the dough to come almost to the top. Smear the cakes with beaten egg yolk and send them to the oven preheated to 180°C.
  7. Easter cakes, depending on the size, are baked for 40-60 minutes. Readiness can be determined with a wooden stick: if it is dry, the cake is ready. Ready-made cakes cool slightly and carefully remove from the molds.
  8. Prepare the icing. To do this, heat the cream a little, add butter, powdered sugar, lemon juice and whisk thoroughly. Fill the icing with a warm cake and leave it for 1 hour, so that it freezes.

Chocolate pasca with wine

Easter cakes
Easter cakes

Chocolate pasca under chocolate glaze is a sweet tooth's dream, and chocolate lovers are already rubbing their hands in anticipation! The wine added to the dough will add piquancy to the pasca, but it will not affect its color in any way.

Ingredients:

for the test:

  • 1 kg of flour,
  • 5 eggs,
  • 500 ml of milk,
  • 50 g ghee,
  • 100 ml of Cahors wine
  • 1.5 cups sugar,
  • 20 g vanilla sugar,
  • 20 g dry yeast,
  • 100 g of raisins,
  • 2 tablespoons cocoa powder,
  • ground cinnamon to taste,
  • salt to taste;

for the glaze:

  • 100 g of chocolate,
  • 1 teaspoon cocoa powder,
  • 1.5 cups powdered sugar,
  • 100 ml of water.

Preparation:

  1. Combine eggs, milk, melted butter, sugar, yeast, mix well and put in a warm place for 1.5-2 hours, so that the sourdough comes up.
  2. Add the wine and raisins to the sourdough, add the sifted flour mixed with cinnamon, cocoa, salt and vanilla sugar, and knead the dough. Again, let the dough come up in a warm place.
  3. Put the dough in the molds for cakes, filling them with 1/3 of the volume, let them come up.
  4. Bake the cakes in a preheated 180°C oven. Readiness can be determined with a wooden stick: if it is dry, the cake is ready.
  5. For the glaze, heat water with powdered sugar. Add the broken chocolate and cocoa and stir until smooth.
  6. Ready-made cakes cool slightly, remove from the mold and fill with chocolate icing. Then leave to cool completely.

Paska in a drunken hat

Easter cakes
Easter cakes

Thanks to the addition of red wine to the glaze, the paschi are obtained with an appetizing pink cap and a light alcoholic aroma.

Ingredients:

for the test:

  • 1.2 kg of flour,
  • 600 ml cream,
  • 200 g butter,
  • 15 egg yolks,
  • 200 g of sugar,
  • 100 g yeast,
  • 100 g candied fruits,
  • 0.5 teaspoons ground cardamom,
  • 0.5 teaspoons nutmeg,
  • salt to taste;

for the glaze:

  • 100 ml red wine,
  • 400 g of powdered sugar.

Preparation:

  1. Dilute the yeast in 1 cup of warm cream, add 1/3 of the sifted flour and put it in a warm place so that the sourdough comes up.
  2. Rub the egg yolks well with sugar and butter. Add the yolk mass and cream to the sourdough, then add the sifted flour, salt and knead the dough in parts. Add cardamom, nutmeg, crushed candied fruits and knead the dough well.
  3. Leave the dough to rise for 1.5-2 hours. Then knead the dough that has risen and fill it with 1/2 of the height of the parchment-covered and oiled forms.
  4. Again, leave the dough to rise in the molds to 2/3 of the height. Then send the cakes to the oven preheated to 180°C and bake until ready. Readiness can be determined with a wooden stick: if it is dry, the cake is ready.
  5. Prepare the drunken frosting. To do this, mix the wine with powdered sugar until smooth. It turns out a beautiful pink mass.
  6. Remove the finished cakes from the molds, cool slightly and evenly coat with icing.

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