If you are following my posts, you already know that I am on a look out for a specific recipe of home made rolls. One which comes the closest in taste and texture to the ones so many of us enjoyed at a summer camp in Ellenville, NY.
I already posted a recipe which I, and many others, feel totally resembles these infamous rolls we all are missing and craving, but I was still looking for a simpler recipe, one which the kitchen ladies at the camp would have used.
I feel this one might be it.
I always wanted to try a Babka recipe, to taste the difference between Paska (Ukrainian Easter Bread) and the very popular Babka. This year I finally baked Babka and everyone loved its taste and texture.The recipe is basically the same as for Paska, but it requires 2x the amount of yeast and butter, 1/2 the amount of flour, but same amount of sugar, which you may decrease to your taste.
Easter is one of my favorite holidays, because of its rich traditions. One of these is the blessing of a basket of special foods which becomes the Easter Sunday brunch, being the first meat meal, after a strict fast on Good Friday and Saturday. One of the special foods in that basket is a round shaped Easter Bread, called Paska in Ukrainian, or Babka in Polish. The top of this bread is elaborately decorated with fancy dough ornaments, having a cross as the central motif. Here is my family Paska recipe, which makes two large loaves, or several small ones.