Best Paska Ukrainian Easter Bread Recipes

UKRAINIAN EASTER BREAD (PASKA)

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.

EASTER BREAD. PASKA, A UKRAINIAN TRADITION.

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

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.