Marilyn - have you ever tangzhong'd your paska recipe?

Hi Tess...paska is sweet bread...a little sweeter than challah to my taste. I looked at

my original paska recipe (Grandmas) and compared it to my sweet bread/schnecken recipe. It looks like all I did was reduce the quantities, except there is extra butter and some sour cream, all of which make a richer bread. Schnecken dough works well in a bread machine using the dough cycle or you can make it by hand. I used the schnecken recipe to make nut rolls for PA family over the holidays and it lasted well over two weeks. I think my cinnamon rolls using that same recipe dry out faster because surfaces are more exposed.

I adapted the schnecken recipe using tangzhong methodology so I've basically adapted the paska recipe. And I think it would help to make it last longer. However, please read in my tangzhong notes that the adjusted recipe was a bit wetter to work with, while the original is perfect after sitting overnight in the refrigerator. No stickiness.

 
Here is the tangzhong version of the Schnecken recipe:

1 C + 3 TBL whole milk, warmed to baby bottle temp
8 TBL (1 stick, 1/2 C) unsalted butter, slightly soft
1 TBL sour cream
1 egg + 2 yolks
1/3 C sugar
1/2 tsp salt
3 C ball-purpose flour
1 pkg dry yeast

1/2 C golden raisins

Remove 1/2 C milk and 3 TBL of flour (from the 3 C) and cook a slurry (took a minute to thicken). Cool and add to remaining dough.

You may need to add a bit more flour (less than 1/4 C)

 
Jeeze, I read "tangzhong'd your PASTA recipe" . . .

and could not figure out why anyone would want to use tangzhong in a pasta recipe. . .

 
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