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Only real culinary gurus can bake paska without the help of kitchen appliances. After all, it is necessary to guess with the ingredients, and so that the oven does not whine. With the help of a bread machine or a slow cooker, it is much faster and easier to prepare paska. Useful tips and proven baking recipes for Easter are in our material.

How to bake paska in a slow cooker

In a multicooker, you can cook only one paska at a time, but a rather large one. Want to bake some? You will have to prepare the dough every time.

Fans of a golden crust should be prepared for the fact that paska from a multicooker may not have it. But don’t be in a hurry to get upset, because the top of such pastries is usually covered with glaze.

In addition, inside this miracle of technology, the paska is guaranteed to bake and not burn.

The “Baking” mode in many models of slow cookers is limited to 60-65 minutes, but it takes about 1.5 hours to prepare pasca.

In order for the pastry to be baked when the multicooker signals the end of work, do not open the lid, but set an additional time on the same mode or leave it in the heating mode.

The best recipes for strips in a slow cooker

CLASSIC PASKA

Ingredients:

• 2.5 cups of flour
• 1 cup of sugar
• 2 eggs
• 75 g of butter
• 2 tablespoons of vegetable oil
• 100 ml milk
• 20 g of fresh pressed yeast
• 50 g of raisins
• pinch of salt
• vanilla and cardamom

Preparation:

• Dilute yeast in warm milk with a teaspoon of sugar and leave for 15-20 minutes.
• Sift the flour.
• Beat the whites with sugar, add the mixture to the yeast together with a glass of flour and leave the foam to rise in a warm place (it should increase by 2-3 times).
• Rub soft butter with salt and egg yolks, add to the mixture, add sifted flour and start kneading the dough. Cover it with a napkin and let it rise in a warm place.
• Boil the raisins, drain the water from them, dry them and lightly roll them in flour.
• Put raisins in the dough, add vanilla and cardamom, mix and leave for 30 minutes.
• Grease the dough with vegetable oil and knead it for 20 minutes.
• Put the dough in the multicooker bowl, let it rise under the lid, set the “Baking” mode for 60-65 minutes.
• After the end of the baking time, leave the pastry on the heating for 20-30 minutes (do not open the lid).

PASKA WITH RAISINS

Ingredients:

• 500-600 g or 5 multi-cups of flour
• 100 ml milk
• 10 g of dry yeast
• 150 g or 1 multicup of sugar
• ½ teaspoon of salt
• 70 g of butter
• 50 ml of vegetable oil
• 3 eggs
• 100 g of raisins
• 1 bag of vanilla sugar

Preparation:

• Heat the milk, dissolve the yeast, 3 tablespoons of flour and 1 teaspoon of sugar in it. Leave in a warm place for 20 minutes.
• Beat eggs with sugar, salt and vanilla until white. Mix with sourdough.
• Gradually sift the flour into the mixture and knead the dough.
• Put the dough on the table, gradually mix butter and vegetable oil into it.
• Leave for 4 hours.
• Pour boiling water over the raisins, let them swell.
• Knead the dough that has come together again with raisins.
• Fry the multicooker bowl with oil, put the dough in it.
• Turn on the heat for 20 minutes, then let the dough stand for 40 minutes.
• Bake for 90 minutes.

CHEESE PASKA

Ingredients:

• 110 ml milk
• 100 g of butter
• 150 g of fat cheese
• 2 eggs
• 100 g of sugar
• 500 g of flour
• 3 teaspoons of dry yeast
• ½ teaspoon of salt
• 1 packet of vanillin
• raisins, dried fruits, candied fruit – to taste

Preparation:

• Rub the cheese through a sieve. Sift the flour.
• Dissolve the yeast in warm milk with 2-3 tablespoons of flour and 1 teaspoon of sugar.
• Beat eggs with sugar, add foam, melted butter, salt, vanilla and cheese rubbed through a sieve. Mix and gradually add the flour.
• Knead the dough and let it rise in a warm place. It should increase in volume by 2-3 times.
• Mix the raisins and dried fruits into the dough, roll it into a ball and place it in the oiled bowl of the multicooker.
• Let it rise and set the “Baking” mode for 90 minutes.
• Cool, decorate the top of the cake with glaze.

By the way, about the glaze. We have several proven recipes.

On the egg. Mix 1 egg and 100 g of powdered sugar. Beat until white with a whisk or mixer.

With protein and lemon juice. Beat 1 chilled egg white with 100 g of powdered sugar until the mixture thickens. Add lemon juice and beat again.

On milk. Combine ½ cup of water with ½ cup of sugar and 30 g of butter. Put on the fire and cook until the syrup thickens. Cool to a warm consistency and apply on top of the strips.

On lemon juice. Grind 1 cup of powdered sugar with 1 cup of lemon juice until smooth and immediately apply to the pastry.

How to bake delicious paska in a bread machine

It would seem that it could be easier – put all the ingredients in the bucket of the bread machine, turn on the baking program and you can relax until the paska is ready.

But if you want your Easter baking to be tender, tasty and fragrant – you can’t do without culinary secrets and proven recipes.

Useful tips for those who bake paska in a bread oven:

• First, put the liquid ingredients in the bread machine, then the flour, then the dry yeast.
• No need to tamp the dry ingredients.
• Before starting baking, sift the flour through a sieve. So it will become airy, and the pastry will be porous and tender.
• Pay attention to the expiration date of the flour, use fresh, which was stored in a sealed package.
• All products should be at room temperature.
• Do not put the butter in the bowl in one piece – this will make it difficult to knead.
• Measure the ingredients with the measuring spoon from the set, do not use ordinary tablespoons or teaspoons for this.
• Use fresh, dry, fast-acting yeast to bake paska.
• The dough, which is well mixed, springs gently when pressed and does not stick to the walls of the container.
• When the paska is baked, do not rush to take it out, let it stand for 20 minutes. So it will be easier to move away from the walls, and it will be possible to take it out carefully.

The best recipes for strips in a bread machine

PASKA WITH RAISINS

Ingredients:

• 400 g of flour
• 170 ml milk
• 2.5 teaspoons of dry yeast
• 5-7 centuries a spoonful of sugar
• 0.5 teaspoon of salt
• 1 packet of vanillin
• 3 eggs
• 100 g of raisins

The dough is quite thin, but it should be. You can bake in two modes: normal and accelerated, setting the light color of the crust.

Culinary nuance: depending on the model of the bread machine, the size of the loaves may be marked differently – in letters or in grams. The regularity of markings is simple: bread weighing 600 g, 800 g, 1 kg corresponds to sizes M, L, XL.

CITRUS PASKA

Ingredients:

• 450 g of flour
• 2.5 teaspoons of dry yeast
• 0.5 tsp of salt
• 5th century a spoonful of sugar
• 1 packet of vanillin
• 4 eggs
• 100 g of butter
• 50 g of lemon or orange juice
• full raisin dispenser.

Bake on the standard program for bread with raisins, setting the light color of the crust.

Culinary nuance: to make it easier to squeeze juice from a lemon or orange, first roll it on the table, pressing it against the surface. Then cut in half and squeeze.

PASKA WITH CHEESE AND HONEY

Ingredients:

• 200 g of cheese
• 2 tbsp. powdered milk spoons
• 0.6 kg of flour
• 2.5 tbsp. spoons of honey
• filtered water
• 3 eggs
• 2 Art. spoons of vegetable oil
• 2 teaspoons of dry yeast
• pinch of salt
• 100 g of raisins

How to cook:

• Beat the eggs, mix them with water so that the result is 300 g of the mixture, and pour it into the bread machine.
• Add cheese, butter, salt and honey to the egg mass.
• Pour boiling water over the raisins and add to the mass, pour in the yeast and dry milk. Mix everything and add flour.
• Bake for 3 hours.

Let your baked goods always be tasty and fragrant, no matter how you decide to cook them – in a bread machine or a slow cooker. We wish you happy holidays and successful purchases from Hotline!

Author: Natalya Karabuta