Best Paska Easter Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASKA EASTER BREAD



Paska Easter Bread image

Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 1/3 cup sugar, divided
4 cups warm water (110° to 115°), divided
1 cup nonfat dry milk powder
13-1/2 to 14-1/2 cups all-purpose flour, divided
6 large eggs, room temperature, beaten
1/2 cup butter, melted
1 tablespoon salt
EGG GLAZE:
1 egg
2 tablespoons water

Steps:

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

UKRAINIAN EASTER BREAD (PASKA)



Ukrainian Easter Bread (Paska) image

Make and share this Ukrainian Easter Bread (Paska) recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

2/3 cup milk
1/3 cup sugar
1 tablespoon active dry yeast, 1 pkg
3 -3 1/2 cups all-purpose flour
2 eggs
5 egg yolks
1 teaspoon vanilla extract
1 grated lemon, zest of
2 teaspoons salt
3/4 cup unsalted butter, softened
1/2 cup raisins
1/4 cup golden raisin

Steps:

  • In a small saucepan over low heat, heat the milk and 1 tablespoon of the sugar until very warm (120 to 130 F). Pour into a large mixing bowl, and sprinkle over the yeast. Allow to stand until foamy, about 15 minutes.
  • Sift 1 cup of the flour over the yeast mixture and with a wooden spoon, stir until a batter forms. Cover the bowl with a clean dish towel and leave in a warm place (80 F to 85 F) until mixture looks puffy and spongy, about 1/2 hour.
  • In another bowl or a 4 cup measure whisk the eggs and egg yolks together with the vanilla extract, grated lemon zest, and salt.
  • Sift another 2 cups of flour over the risen yeast flour mixture, and make a well in the center. Pour in the egg mixture, and stir with a wooden spoon until the mixture becomes a soft, sticky dough; the dough should be as soft as possible, so do not add more flour unless it is very wet.
  • Using your hand, spread the butter over the dough and work into the dough, folding it over itself and kneading into the dough until the butter is completely incorporated. Cover with the dish towel and leave to rise again in a warm place until doubled in volume, about 3 hours.
  • Butter a 2 pound coffee can. Line the bottom with nonstick baking parchment, and butter again.
  • Punch down the dough and turn onto a lightly floured surface. Sprinkle the raisins, golden raisins over the dough, and knead until evenly distributed throughout the dough.
  • Form the dough into a ball shape, and ease into the coffee can. Cover and leave to rise again until the dough reaches the top of the can, about 1 1/2 hours.
  • Preheat the oven to 400°F Brush the top of the dough with a little milk and if you like sprinkle with about a tablespoon of sugar. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake about 1/2 hour longer; if the paska browns too quickly, cover with foil. Remove to a wire rack to cool in the can for about 5 minutes, then carefully unmold, top side up, to cool completely. Makes 1 loaf.

COTTAGE CHEESE SPREAD FOR EASTER BREAD (PASKA)



Cottage Cheese Spread for Easter Bread (Paska) image

This recipe came from a family cookbook of a close friend from Manitoba. The recipe is obviously intended for large quantities so it will need to be halved (or more) for individual use. Excellent spread on Easter Bread.

Provided by aslerch

Categories     < 15 Mins

Time 15m

Yield 5 serving(s)

Number Of Ingredients 6

3 1/2 lbs cottage cheese
1 1/2 lbs butter or 1 1/2 lbs margarine
1 1/2 lbs white sugar (approx. 3 1/2 cups)
10 grated hard boiled egg yolks
1 1/2 cups cereal cream or 1 1/2 cups half-and-half cream
1 teaspoon vanilla

Steps:

  • Cream cottage cheese, butter and sugar together.
  • Beat until fluffy and add the grated egg yolks.
  • Heat cream with vanilla in a small pot over medium heat just until bubbles appear. Don't boil.
  • Add all at once to cottage cheese mixture; mix well.
  • For a smoother spread, process small portions at a time in blender.
  • Turn into freezer container.
  • To use within a week or two, refrigerate.

Nutrition Facts : Calories 2141.8, Fat 155.1, SaturatedFat 95.8, Cholesterol 797.8, Sodium 2114.7, Carbohydrate 148, Sugar 137.3, Protein 47.4

PASKA (EASTER BREAD)



Paska (Easter Bread) image

This is an adopted recipe. Original intro: "This Russian-Mennonite sweet bread is traditionally served at Easter. This is my mother's recipe, which I prefer to all others. We always ate it for breakfast, along with coloured hardboiled Easter eggs." Thanks Zenith/Cornelia

Provided by Pamela

Categories     Yeast Breads

Time 5h30m

Yield 8 loaves (approx.)

Number Of Ingredients 12

2 1/4 teaspoons dry yeast
1 large potato
2 cups flour (or more)
2 1/2 cups warm milk
7 -8 egg yolks
7 -8 egg whites, stiffly beaten
1 1/2-2 cups sugar
1 teaspoon lemon juice
1/2 cup margarine or 1/2 cup butter
1 teaspoon salt
1/2-1 teaspoon orange zest
bit vanilla

Steps:

  • Peel and chop potato.
  • Boil until tender.
  • Drain, reserving water.
  • Mash the potato.
  • Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato) for 10 minutes.
  • Add a bit of flour to make a soft sponge.
  • In the meantime, warm the milk.
  • Pour it over 2 cups flour.
  • Beat until smooth.
  • Allow to cool slightly.
  • Beat egg yolks with 1 cup sugar.
  • Add warm flour mixture.
  • Add stiffly beaten egg whites.
  • Add yeast mixture.
  • Cover and let rise until light.
  • Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato).
  • Add enough flour to make a medium soft dough.
  • (It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.) Knead 10 minutes.
  • Cover and let rise to double its bulk.
  • Shape into loaves.
  • (You may make braided loaves, round loaves, or oval loaves.) Cover and let rise again.
  • Bake at 325 F until golden.
  • Be careful not to overbake.
  • Make icing (or glaze) with powdered sugar and milk.
  • Ice when bread is completed cooled.

Nutrition Facts : Calories 506.3, Fat 18.1, SaturatedFat 5.1, Cholesterol 175.9, Sodium 519.3, Carbohydrate 74.3, Fiber 2.1, Sugar 38.2, Protein 12.5

EASTER BREAD. PASKA, A UKRAINIAN TRADITION.



Easter Bread. Paska, A Ukrainian Tradition. image

Paska bread is synonymous with Easter in my house. We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.

Provided by @MakeItYours

Number Of Ingredients 10

1 teaspoon sugar
1 cup lukewarm water
2 1/2 t. granular yeast
3 cups whole milk (scalded and cooled)
15 cups all purpose flour (divided)
6 eggs (beaten)
1 cup sugar
2/3 cup butter (melted)
1 Tablespoon Salt
1 egg (for brushing over bread)

Steps:

  • Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom.
  • Combine the yeast mixture with the cooled scalded milk and 5 cups flour.
  • Cover and allow to rise in a warm place until light and bubbly. Depending on how warm your warm place will be this could take an hour or so.
  • Once you have reached the light and bubbly stage it is time to add the melted butter, 6 beaten eggs, 1 cup sugar, 1 Tablespoon salt and Stir to combine.
  • Add enough flour to make the dough come together. It should not be too sticky or too stiff. This could be up to 10 cups of additional flour
  • Place the dough in a large pot or bowl, cover and allow to rise in a warm place until double in size.
  • After the rise, punch the dough down and work it into a smooth ball adding additional flour if needed.
  • Divide the dough into rounds, or braid it or shape it for small loaf pans. Make sure the dough is tight and well worked before you place it on a pan.
  • Cover and allow the dough to rise ONE MORE TIME! Yes, this is the FINAL rise.
  • Whisk together the egg with about a tablespoon of water to make an egg wash.
  • Brush the egg wash over the dough for a shiny finish when the bread comes out of the oven. Score the dough if you are looking for a bit of decoration.
  • Bake at 400 F for 15 minutes.
  • Lower the temperature in the oven to 350 (but don't remove the bread). Cover the bread with foil to prevent over browning.
  • Bake an additional 25 minutes at 350.
  • Cool completely and store wrapped in plastic wrap or a zip top bag to keep it fresh.

PASKA, UKRAINIAN EASTER BREAD RECIPE



Paska, Ukrainian Easter Bread Recipe image

Provided by á-1230

Number Of Ingredients 10

3 (0.25-ounce) packages Fleishman's Red Stripe pack dry yeast
12 cups of flour sifted
2 cups scalded milk,
1 cup melted butter
1 cup vegetable oil
1 dozen eggs, separated
1 teaspoon salt
1 orange, zested and juiced
2 cups sugar
2 tablespoons sugar

Steps:

  • Bring eggs to room temperature. Separate eggs and place yolks in a large mixing bowl, reserving egg whites in another bowl. Mix 2 cup of scalded milk with 2 tablespoons of sugar. Mix well. Let cool until milk is warm. Sprinkle the yeast over the milk and let stand for approximately 10 minutes. This mixture should start bubbling. Beat egg yolks in large mixing bowl with electric hand held mixer. Add 2 cups of sugar gradually and continue beating until light and frothy. Beat egg whites until very stiff. Mix together yolk mixture and yeast mixture. Then add the butter, oil, orange zest and juice and salt. Beat until smooth. Using hand mixer on low setting, alternate with the egg whites and flour, until it is starting to thicken, then start kneading with your hands for approximately 15 minutes in total. When dough starts to pull away from the side of the bowl, rub palms of hands with oil and rub over dough so it doesn't dry out. Cover with damp kitchen towel and let rise until the dough doubles in size. In the meantime, grease 6 tins with crisco and sprinkle inside with bread crumbs. Fill each tin about 1/2 full. Place on cookie sheets and let rise again until they spill just over the top. Cover again with damp cloth. Brush with beaten egg and milk just before baking. Bake at 350°F for 10 minutes and then reduce heat to 300°F. For small paskas, it can take as little as 30 to 45 minutes. Larger ones may take one hour. To tell if paska is done, turn out of pan and tap the bottom. If it sounds hollow, it is done. If it sounds flat put it back into the oven. Serve warm.

Related Topics