Originally posted on FranklinGoose.com to celebrate Easter and family traditions. At the time, Onyx containers were sold at Franklin Goose, which is why they were used for this article. April 2015. Written under maiden name Emily Harris. (Original Post)
Happy Easter: Baking Paska
By Emily Harris
My sister and I decided that for Easter this year we’d teach my 2-year-old niece how to bake paska. Or at least have fun trying!
Paska (or kulich) is a traditional Slavic Easter bread that my family and I first had while living in Kazakhstan. Of course, since my niece is half Ukrainian, half American, she needed to experience paska herself. We found a great recipe on Natasha’sKitchen.com that was very easy and tasty!
My niece had so much fun making her “cake,” although she didn’t understand why we had to wait for the dough to rise. (If undertaking paska, be sure to read through the recipe so that you can properly plan your time around naps and ballet classes!)
Traditionally, paska has a cylindrical shape because it’s baked in tin cans. But we decided not to risk anything leaching into the bread, so for my niece we actually used the stainless steel tumbler by Onyx!
It was the perfect size for her to have her very own paska. We just greased the tumbler really well.
It baked quicker than the other two paskas my sister and I baked in cake tins, too, and it was so easy to remove from the tumbler without losing its shape!
Once the breads were cooled, it was time to frost them! Yep, paska has frosting and–as my niece rejoiced to discover–sprinkles!
The icing is just powdered sugar and lemon juice, but I would recommend adding more powdered sugar than the recipe calls for to make it a little thicker.
Apparently it passed the taste test–my niece ate her entire paska! Her favorite part was the icing, which she adorably declared “taste like lemonade!”
Use this great recipe to make paska this easter: Natasha’s Kitchen–Paska Easter Bread Recipe (Kulich).
What Easter traditions will you be sharing with your little ones this Sunday?