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EASTER PASKA - DECORATING Recipe

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This recipe for EASTER PASKA - DECORATING is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Simple decorations are usually made from paska dough. Elaborate ornaments need a special, separate, stiff dough which does not lose its shape in rising and baking.
For the easier ornaments, save a piece of paska dough. A piece of dough the size needed for one loaf will usually make decorations for two paska loaves. Shape the paska as usual and place in greased round pans. Divide the dough as needed and decorate the loaves before placing loaves to rise.
Basic Cross
The central motif is often a cross. Roll two long rolls, perhaps 3/4 inch thick. Place on the loaf so the rolls cross one another evenly. Trim ends and tuck under the loaf. Add other ornaments to fill the spaces between the arms. Set ornaments on the loaf as soon as made, so surfaces will stick together.
Simple Decorations
The following are basic ornaments. Do not make them too large, since they will rise along with the loaf. Use paska dough.
Spiral, S-coil, Figure 8
Use slim roll of dough. Shape loosely to allow room to rise.
Flower
Use a small ball of dough for centre; 5 or 6 larger balls for "petals".
Leaves
Pinch flat pieces of dough into leaf shapes. Trim with scissors or knife, if needed. Use singly or overlap in several rows.
Rosette, Chrysanthemum
Snip roll of dough 1 inch or so
apart, with knife or scissors . Roll up with "petals" pointing upwards. For chrysanthemum, snip dough closely together and quite deeply before rolling up.

 

 

 

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