Papushnyk

The name “papushnyk” comes from the Old Slavic word “papa” meaning bread. It was a soft bread usually prepared for Easter and other religious and important holidays. In old Kyiv, Easter was considered a “feast of feasts,” and there was a special Easter cake on the Easter table - papushnyky, also known as babas, satin babas, or tulle papushnyky.

According to a historical account from the 19th century, papushnyky were shaped like a cylinder, and the dough was yellow, transparent, and tender, melting in the mouth. The height of a papushnyk could reach 90 cm, and the yellow color was the result of a large number of eggs added to the dough. After all, one large papushnyk took up to 160 yolks.

The famous baker from Milan, Angelo Motta, who made panettone famous all over the world, was impressed by traditional Ukrainian pampushnyky and decided to enrich his cake by adding butter and shaping it into a Easter cake.

The wood-fired bakery “Vytach” respects traditions and history, and we are inspired to give modern Ukrainians the opportunity to taste real papushnyk, according to the recipes of great-great-great-grandmothers (XIX century), and of course, without any E-....

Ingredients: high-grade wheat flour, durum wheat flour, butter, cow's milk, sugar, salt, baker's yeast, chicken egg yolks, orange zest, dark and light raisins, candied orange, vanilla, saffron, confectionery rum.

Nutrition: 7.5 g of protein, 20 g of fat, 50 g of carbohydrates, 385 kcal per 100 g of product.

Handmade in Ukraine

...true bread, true place...