Papushniki. Only theory!

sweetka

The recipes are taken from the book by I. A. Sokol "Nykrashchy Stravi Ukrainian Cuisine". In turn, the autoressa compiled a book of recipes taken from various sources of the present, past and the century before last. Translation from Ukrainian mine.

Papushnik
11 glasses of flour, 4 glasses of milk, 100 g of yeast, 20 yolks, 3 glasses of sugar, 1 tsp. salt, 1 cup melted butter, vanilla (vanillin) or other spices to taste.
Brew 2 cups of flour with 3 cups of boiling milk and grind well so that there are no lumps. When the mixture cools down a little, pour in the yeast, diluted in 1 glass of warm boiled milk until cream thick, mix, cover with a napkin and leave for 2-2.5 hours so that the dough comes up. By this time, rub the yolks through a sieve and grind with sugar. When the dough rises, pour in the yolks with sugar, add a spoonful of salt, vanilla (vanillin) and mix well. After that, start adding flour (about 9 glasses), but pour it out not immediately, but in parts, since the flour is very dry and you may need less of it. When adding flour, knead the dough with your hands until it begins to lag behind your hands - the dough should come out soft, but not liquid. Then, continuing to knead, gradually add a glass of warm melted butter to the dough, and when the dough has taken in all the butter, let it rise a little more. When the dough is right, place it in the prepared molds so that it takes up one third and let it proof again. When the dough is about 3/4 of the mold, put in a medium-heated oven for 1-1.5 hours.

Southern Papushnik
This recipe is taken from the book by Z. Klinovetskaya.
Flour, how much the dough will take, 1.5 liters of milk, 300 g of yeast, 12 yolks, 750 g of butter, a glass of rum or brandy, 2 tsp of salt, vanillin, ground cardamom.

Steame 3 cups of flour with 5 cups of boiling milk and grind well so that there are no lumps. When the dough gets cold, pour in the yeast diluted to thickening sour cream in milk. Cover the dough with a napkin and let rise. Then pour in the yolks, pounded to white, salt, spices. Stir, gradually add flour so that the dough is not steep, but not runny. While kneading, gradually add melted warm butter, rum or cognac and knead for about 1.5 hours. Then put the dough into molds, filling 1/3 of the volume. Let it come up and bake in the oven for 1.5 hours.

Papushnik fast
This recipe is taken from the book by Z. Klinovetskaya.
9 glasses of flour, 3 glasses of milk, 75 g of yeast, 30 yolks, 1.5 glasses of melted butter, 400 g of sugar, a few nuts of bitter almonds.

Dilute 3 cups of flour with 2 cups of warm milk and stir well. Then pour in the yeast diluted in 1 glass of warm milk and the yolks pounded to white. After that, little by little add flour, stir so that there are no lumps, sprinkle the dough with flour on top, cover with a napkin and put to proof. When the dough comes up, knead it and beat it with your hands, then, continuing to knead, add melted butter and crushed almonds. Divide the dough into molds for 1/3 of the volume, let rise. Bake for 1 hour.

Papushnik
Version by V. Pokhlebkin
Flour, how much the dough will take, 3 cups of cream, 1 cup of melted butter, 5 cups of sugar, 6 cups of yolks, 200 g of yeast, 1 tsp of ground cardamom, butter for greasing the molds.

Steam 3 cups of flour with boiling cream, stir quickly and thoroughly, cover with a napkin and leave for 10 minutes. Then, constantly kneading the dough, pour in 0.5 cups of warm milk, 1 cup of melted butter, add sugar, add yolks whipped until thickened and, finally, yeast diluted in 2 cups of warm milk. Continuously grind the mass until bubbles begin to appear in the dough.Then cover the dough with a napkin and leave in a warm place for 2-2.5 hours. When the dough is fine, add the ground cardamom and a little flour, but so that the dough is still sparse. Knead for 1 hour. Then add more flour (how much the dough will take) and knead the dough of normal density (so that it lags behind your hands). Divide the dough into molds, half filling them. When the dough is ¾ of the height, place in the oven at medium heat for about 1 hour and 15 minutes.

sweetka

Papushniki are very similar in composition to Baba, which are well known in Western Ukraine and Poland. Here are some recipes.

From the 1970 book Licorice Pechivo by Daria Zvek.
Baba Pokutskaya
1 kg of flour, 1 glass of milk, 15 yolks, 100 g of yeast, 300 g of butter or margarine, 400 g of sugar, 100 g of raisins, 0.5 tsp of salt, vanilla.

In warm milk, dilute yeast with 1 tbsp. l sugar and 3 tbsp. l flour, put for fermentation. Put the saucepan with yolks, vanilla and sugar in a large saucepan, in which the water is boiling, and beat the yolk until you get a homogeneous fluffy mass. Allow to cool. Salt the fermented dough, pour into a bowl of flour, add the grated yolks and knead well. Finally, add the melted fat, knead again. Add the washed raisins, cover with a towel and leave to rise. Distribute into the molds by 2/3, cover, leave to fit in the molds. Coat the top with protein and bake in the oven (190-200 degrees) for 45 minutes.

Baba is fluffy
1 kg of flour, 1 glass of milk, 30 yolks, 150 g of yeast, 250 g of butter or margarine, 400 g of sugar, 250 g of raisins, 0.5 tsp of salt, vanilla.

Dissolve yeast in warm milk with 1 tbsp. l sugar and 3 tbsp. l flour, put the dough to ferment. Beat the yolks with sugar in a water bath until smooth, fluffy. Salt the dough, pour into flour, add the yolks, mix well. Finally add melted butter and knead. Add raisins, stir easily and place in a warm place. When the dough is good, put in 2/3 of the volume. When the dough comes up again, brush with an egg and place in a hot oven (190-200 degrees) for 50 minutes.

Baba Podolskaya
500 g flour, 1 glass of milk, 100 g sugar, 8 yolks, 100 g yeast, 3 tbsp. l butter or margarine, 100 g raisins, 0.5 tsp salt, vanilla.

Dissolve yeast in warm milk with 1 tbsp. l sugar. When they begin to ferment, pour them into a bowl of flour, salt, add the yolks pounded with sugar and knead. When the dough begins to lag behind your hands, add the melted butter. Pour in the washed raisins, stir, and let rise. Divide into molds 2/3 apart, leave to fit. Brush with an egg, bake at 190-200 degrees for 45 minutes.

Rina

Z. Klinovetskaya

Pasca ordinary
3 stacks flour to steam 3 stack. milk. Stir as it cools so that there are no lumps and let it come up. Then add 9 stacks. flour, 20 dyes (eggs) mashed white, 1 1/2 cups melted butter, 1 cup sugar and something to smell. All this is well knocked out and poured into a greased form, as appropriate, put in a hot oven for an hour and a half.
(the recipes were copied by Klinovetskaya from workbooks of different housewives, the yeast could be "lost")

Paska snow Chigirinskaya
Beat well 24 squirrels, add a little 24 tablespoons of potato flour, stirring with a spoon, and 1 1/2 cups. powdered sugar also on the sly. Add crushed vanilla, stir and put in a mold, put in a not very hot oven for 1 hour.

Paska Cossack
3 stacks flour to brew 2 stack. sour cream (cream), stir the tea leaves so that there are no lumps. Beat 50 yolks until they turn white and put in warm water with a bowl; take 1/4 lb (100 g) yeast, diluted in 3/4 cup. milk and add to the yolks. Pour all this into the tea leaves, mix well and let rise. Then pour in 1 tsp. salt, 3 cups. flour and knead for half an hour, then pour in 1 stack. ghee, 1 stack. sugar, some roots for flavor (apparently ginger) and knead until the dough bubbles. Put in the dough mold less than half.As appropriate, place in oven for 1 hour.

to be continued

Rina

Paska (papushnyk) "kanonivska" (apparently canonical)
4 tbsp. flour to steam 6 tbsp. milk, grind well so that there are no lumps. Once cool, pour in 1/4 lb. (100 g) yeast diluted with cold baked milk, stir and set to rise. In the meantime, take 60 yolks, rub through a sieve and grind in sputum with 4 tbsp. granulated sugar. As the dough rises, pour in the yolks, add a spoonful of salt and for flavor, who loves what. Then add flour, up to about 9 tbsp., Only pour in a little, and not immediately. The dough should be soft, but not runny. Knead until it starts to lag behind your hands. Then pour in another 1 tbsp. warm, but not hot oil and stir some more. Don't wait for the dough to rise for too long. Put in the cannon (mold) so that it takes up 1/2 of it. As it rises to 3/4 of the gun, put it in the oven for 1 hour or even longer, depending on the heat of the oven.

Pasca (daddy) centenary
8 stacks flour to steam 2 stack. milk, grind. As it cools, pour in 1 1/2 cups. yeast (1/4 lb., 100 g) thick, like cream, stir and set to rise. Then pour in 30 yolks, well pounded, add 15 beaten eggs, 8 stack. flour. Knead until it starts to lag behind your hands. Pour in 3 stacks. sugar, 3 cups. ghee, a spoonful of salt, something for flavor and more knead. Then add 1 1/2 lb (600 g) almonds, finely chopped, 8 (?) Bitters, finely chopped, 1 lb (400 g) raisins, candied oranges, finely chopped, 2 cups. After kneading well, let it rise. Put on a third of the mold, put in the oven for 1 1/4 hours, when it rises to 3/4 of the mold.
(I have a suspicion that there is a mistake with the amount of flour for brewing and, possibly, again, the amount of yeast; I suppose that the tea leaves should go 3 a glass of flour)

Pasca (daddy) raisin
1 1/2 stacks flour to brew 1 1/2 cups. milk, knead well. When it cools down, pour in 1 stack. thick yeast and 45 yolks, well mashed with 1 lb (400 g) sugar. Stir well and heat. When it rises so that there is foam on top, add citrus zest, a spoonful of salt, and a few finely chopped bitter almonds, add flour so that the dough is not liquid, but soft, and knead well. Pour in 2 cups of warm oil, stir again and add 1/2 lb. (200 g) peeled, hot washed and well-dried raisins. Then knead again and as soon as it starts to lag behind the hands, let it come up, then knead again, cook into a mold (by 1/3), let it come up and carefully put in a hot oven for 1 1/3 hours.

Rye pasca
Grind 28 yolks and 1 lb (400 g) sugar until white, add 2 eggs, stir in 1/2 lb (200 g) sifted rye bread flour, some cloves, cloves, orange peel, foam with 28 proteins and place in hot oven for 1 hour

Paska Mazovian
2 stacks sugar well diluted in 12 stacks. milk, then put the milk on the stove, heat well, take 60 yolks, grind them white without sugar, mix with milk; add 1 lb (400 g) sweet, 1/4 lb (100 g) bitter almonds, 1 lb (400 g) cinnamon raisins, whatever for flavor, 1 1/2 packs of yeast, enough flour so the dough is not runny and knead with your hands until the dough begins to lag behind your hands. Beat 30 proteins into a foam, mix well with the dough and let it rise. Half fill the molds.

to be continued

Rina

Valeriy Voytovich "Ukrainian mythology"

Passover (Paska) is a Hebrew word, changed by the Greeks and in this form passed into our language. In general, this is 1) the Christian holiday of the Resurrection of Christ. Easter ends the seven-week Great Lent, which prepares the faithful for a worthy celebration of the holiday; 2) sour or sweet bread, which is prepared at Velikden. Pasca with honey is called honey; without honey and sugar - sour.

Metropolitan Hilarion (Ohienko) writes: "Ukrainians call a" valikodnya "bun, consecrated in a church after a" great day "service, which ends with sunrise.Patriarch Eremia of Constantinople, while in Ukraine, drew attention to our custom to sanctify pasques and meat on "Velikden" and called it heretical; on this occasion, in 1591, an entire Ukrainian episcopate issued a letter to the Ukrainian people. "This custom was banned under pain of damnation, but this did not bring out the old traditions. Soon the letter of 1591 was canceled.