Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)
Easter, Mini Kulich, Mini Sweet Paska Bread
Servings: 50Mini Paska Bread
Author: Valya at Valya's Taste of Home
3tbsp.45 ml – warm water
1tbsp.15 ml – organic sugar
1tsp.5 ml – dry east
1.5cups355 ml – boiled cooled milk
4oz.113 g – unsalted butter
2tbsp.30 ml – mayonnaise
5large – eggs
1cup– organic sugar
¼tsp.1.25 ml – sea salt
1tsp.5 ml – pure vanilla extract
7cups875 g – all-purpose organic flour
1cup225 ml – raisins
I doubled the portion of my Paska Easter Bread glaze recipe.
½cup112 ml – whole organic milk
5cups550 g – powdered sugar
2tbsp.30 ml – fresh lemon juice
Sprinkles of your choice
Mini - Panettone Paper Molds
First of all I prepare everything for the dough. I start by proofing the yeast. Sprinkle sugar into a glass with warm water. Stir until just about all melted, and then add yeast. Stir until all combined and melted. Set aside to proof (It will take about 30 minutes until you are ready for it).
Place butter into another small sauce pan and melt it over the hot stove top. Set aside to cool just until barely warm.
Pour hot water into a bowl with raisins. Let it sit for 15 minutes or so. Drain and wash raisings and let the excess water to drip off. Set aside until ready.
After the butter is cooled to warm add mayonnaise stir well to combine. Set aside until ready for it.
Pour milk onto a small sauce pan, bring it to a boil. Set aside to cool just until barely warm. After the milk cools add proofed yeast into a sauce pan with cooled milk. Stir it well and set aside until ready for it.
Beat eggs with sugar for 5 minutes. Reduce the mixing speed to low and add salt, vanilla, milk and yeast mixture, melted butter and mayonnaise mixture.
Switch to a dough hook attachment and add sifted flour one cup at a time. After adding 4 cups of flour add raisins, and then continue adding ½ cup of flour thereafter, scraping the sides of the mixer bowl after each flour addition. The dough should be soft and does not stick to rubber spatula.
Cover a bowl with a plastic wrap and puncture about 5 holes with a knife for the dough to breath and then place a clean cloth over plastic (plastic prevents from the top layer of dough from hardening). Place into a warm place for the dough to proof, about 2 hours.
After the dough proofs, pinch off a little piece of dough and weigh it on the scale to be exact 2 oz. Roll the dough into a round little ball and place it into a baking mold. Entire dough makes 50 mini Paskas. I make 25 little ones and 2 large ones.
Place all the molds filed with dough onto a cookie sheet and let it proof again in a warm place for 30 – 45 minutes. Half way into dough proofing, preheat the oven to 350 F (180 C).
Bake 25 mini Paska for 40 – 45 minutes or until golden brown. Remove from the oven and let it cool for 10 minutes.
While Mini Paskas are cooling, prepare the glaze. Pour milk into a small bowl then add a cup of powdered sugar at a time mixing it from low speed to high after each addition. Add freshly squeezed lemon juice. Mix it well again. Cover the bowl tightly with a lid and set aside until ready (not covering the glaze with a lid will make the outer layer of the glaze harden).
Remove paper molds from Mini Paska Bread and place it onto a cooling rack (place silicon mat under cooling rack for easy clean up).
Place decorating bag with a biggest round tip attachment into a tall glass. Pour the glaze into a piping bag (this helps with decorating each individual mini bread, and also prevents the glaze from drying out, and believe me it dries very fast). Pipe large circle of glaze on top of a mini Paka bread, and then make drips with a piping tip. Sprinkle with sprinkles of your choice. Repeat the same instructions with each mini Paska bread, pipe the glaze, make the drips and sprinkle with sprinkles (glaze dries very fast, like I already said, and glazing multiple mini Paskas will not work as the top layer of the glaze will be dry and sprinkles will not stick anymore; you will need to work fast with a minimal distraction, because you need to remember that bread cools fast too and glaze will not drip nicely as it will on the warm bread ;).