Paska Bread with Sour Cream
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
15 mins
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Servings
12
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Course
Dessert
Paska Bread with Sour Cream
Description
Paska Bread with Sour Cream begins with a dough made by mixing flour, soft butter, powdered sugar, and egg yolks, pressed evenly into a prepared round baking pan to form a thick crust. The filling is a blend of sour cream, eggs, sugar, flour, semolina, vanilla seeds, and grated lemon peel combined with whipped egg whites folded in to create a light, airy custard-like topping. Baking at a moderate temperature allows the filling to puff up slightly and set with a delicate browned surface while the crust remains soft and buttery.
The resulting bread combines the richness of sour cream and eggs with aromatic notes of vanilla and lemon, producing a dessert with contrasting textures: a firm base and a creamy, light topping. It can be sliced and served as a sweet bread or dessert during festive meals.
Ingredients
Dough:
- 175 g flour
- 100 g butter
- 2 tbsp powdered sugar
- 2 egg yolk
Filling:
- 600 g sour cream
- 4 egg
- 2 egg white
- 7 tbsp sugar
- 4 tbsp flour
- 3 tbsp semolina
- 1 pinch salt
- 1 vanilla pod
- lemon grated peel
Instructions
How to make PASKA BREAD WITH SOUR CREAM:
- Preheat the oven to 170 degrees C (340 F).
- Butter a 24cm (9.4 inch) round baking tin.
- Mix the flour with the soft butter, sugar, and yolks until you get a homogeneous dough.
- Give the dough a round shape and place it in the prepared pan.
- Press gently and smooth it out so that the bottom of the tray is well covered.
- Chill the dough while you prepare the filling.
- Separate the yolks from the whites.
- Over the yolks put the flour, grahams, and cream and homogenize.
- Mix well then add the seeds from the vanilla pod and the grated lemon rind.
- Beat the egg whites well with a pinch of salt until you get a firm froth.
- Add the sugar one spoon at a time and continue mixing.
- Place the meringue over the cream and mix gently with upward movements.
- After homogenizing the filling, pour it over the crust and level.
- Bake the pastry for 40-50 minutes on medium heat until it puffs up slightly and browns on the surface.
- When cooked, turn off the oven but leave the bread in the oven for 2 hours to cool gradually.
- Then put it in the fridge for a few hours.
- To serve, dust with sugar. It is a delicious pastry, enjoy!
- My source of inspiration for this wonderful pastry was Bucataria Nainei.
- Thank you so much!
Notes
User Reviews
Overall Rating
4.9
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