Рецепт,який ви збережете на довгі роки!Волокниста паска

Ingredients

• 500 g All-Purpose Flour (high‑protein (13%); sifted)
• 250 g Granulated Sugar (fine crystal, dissolves quickly)
• 6 large Egg Yolks (room temperature, preferably home‑grown for color)
• 250 ml Heavy Cream (20‑33% fat, room temperature)
• 100 g Unsalted Butter (softened, cut into cubes)
• 14 g Fresh Pressed Yeast (soft, plastiline‑like; max 30 g for this recipe)
• 8 g Salt (fine sea salt)
• 1 bean Bourbon Vanilla Bean (split and seeds scraped; or 1 tsp pure vanilla extract)
• 150 g Raisins (golden, pre‑soaked in hot water and drained)
• 5 g Gelatin Powder (unflavored, high‑strength (7–10% bloom))
• 40 g Water (for gelatin) (cold)
• 130 g Granulated Sugar (for syrup) (same as above)
• 70 ml Water (for syrup) (cold)
• 1 tbsp Dry Milk Powder (optional, adds creamy note to glaze)

Instructions

1. Prepare the starter (opara)

   In a small bowl dissolve the fresh yeast in 50 ml lukewarm water (about 30 °C) and 50 ml cream. Add 4 Tbsp (≈30 g) flour, stir until smooth, cover with plastic film and place in a warm spot (≈28 °C) for 20 minutes.

   Time: PT20M

   Temperature: 30°C

2. Treat the raisins

   Put the raisins in a bowl, pour boiling water over them, stir, then drain. Repeat this hot‑water rinse five times, draining each time, to remove excess oil and any surface wax.

   Time: PT5M

3. Mix yolks, sugar and vanilla

   In a large mixing bowl whisk 6 egg yolks with 250 g granulated sugar and the scraped vanilla seeds (or vanilla extract) until the mixture becomes pale and slightly thick.

   Time: PT5M

4. Combine starter with yolk mixture

   Add the risen starter to the yolk‑sugar mixture and stir gently to incorporate.

   Time: PT2M

5. Incorporate flour (first 50%)

   Add 250 g of the sifted flour to the bowl in two additions, mixing after each addition until no dry spots remain.

   Time: PT5M

6. Develop gluten and add butter

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, gradually adding the remaining 250 g flour. When the dough becomes smooth, add the softened butter in small pieces and continue kneading until the butter is fully incorporated and the dough is elastic.

   Time: PT15M

7. Add salt solution

   Dissolve 8 g salt in a tablespoon of water, add to the dough and knead another 5 minutes.

   Time: PT5M

8. First fermentation

   Place the dough in a lightly oiled bowl, cover with plastic film, and let it rise in a warm spot (28‑30 °C) for 1 hour, then another 30 minutes, until the volume roughly doubles.

   Time: PT1H30M

   Temperature: 28-30°C

9. Shape the loaves

   Turn the dough onto a clean surface, divide into 6 equal pieces (≈300 g each). Shape each piece into a smooth ball, then gently flatten and pull the edges to create a tight surface. Place each piece into a greased silicone mold.

   Time: PT15M

10. Second rise in molds

    Cover the molds with a clean kitchen towel and let them rise in a warm place for 1.5‑2 hours, until the dough reaches about 90 % of the mold height.

    Time: PT2H

    Temperature: 28°C

11. Bake

    Pre‑heat the oven to 175 °C (350 °F) on the top‑and‑bottom heat setting. Bake the loaves for 35‑38 minutes, until golden brown and a thermometer inserted into the center reads 95 °C.

    Time: PT38M

    Temperature: 175°C

12. Cool

    Remove the loaves from the oven, let them rest in the molds for 5 minutes, then transfer to a cooling rack and cool to room temperature.

    Time: PT15M

13. Prepare the glaze

    Sprinkle 5 g gelatin over 40 g cold water, stir, and let it bloom for 10‑15 minutes. Meanwhile, combine 130 g sugar with 70 ml water in a saucepan, bring to a boil and cook until it reaches 120 °C (about 3‑5 minutes). Remove from heat, let cool slightly, then whisk in the bloomed gelatin (and optional 1 Tbsp dry milk). Beat with a whisk until glossy and slightly thick.

    Time: PT15M

    Temperature: 120°C

14. Glaze the pastries

    While the loaves are still warm, brush or drizzle the glaze over the tops. Allow the glaze to set for at least 30 minutes before serving.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Granulated Sugar: Caster Sugar
• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Heavy Cream: Whole Milk (reduce butter)
• Instead of Unsalted Butter: Margarine (use less)
• Instead of Fresh Pressed Yeast: Active Dry Yeast (4 g)
• Instead of Salt: Kosher Salt (use 10 g)
• Instead of Bourbon Vanilla Bean: Vanilla Extract
• Instead of Raisins: Dried Cranberries
• Instead of Gelatin Powder: Agar‑agar (2 g)

Equipment Needed

• Mixing Bowl
• Whisk
• Kitchen Scale
• Plastic Container with Lid
• Plastic Scraper / Spatula
• Silicone Baking Molds (6 small)
• Oven
• Baking Sheet
• Parchment Paper
• Saucepan (thick‑bottom)
• Candy Thermometer (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Ensuring the starter rises for the full 20 minutes.
• Developing gluten properly during kneading.
• Monitoring the first and second fermentations to avoid over‑proofing.
• Baking at the correct temperature and checking internal temperature.
• Preparing the glaze to the right syrup temperature and fully dissolving gelatin.

Chef Tips from the Video

• Use strong (high‑protein) flour for the best gluten development.
• Room‑temperature ingredients mix more evenly and give a lighter crumb.
• Do not over‑proof; the dough should be airy but still hold its shape.
• A light brush of melted butter on the tops before baking adds extra shine.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic film; keep for up to 4 days.

Freezer: Freeze individually wrapped for up to 1 month; thaw at room temperature before glazing.

Room temperature: Best eaten the same day; can sit out for up to 12 hours if glazed.

Make-Ahead Tips

• The starter can be prepared the night before and kept in the refrigerator.
• Baked loaves freeze well; glaze after thawing for best texture.
• Raisins can be soaked in warm water a few hours ahead to plump up.

Frequently Asked Questions