Paska Easter Bread Recipes

PASKA BREAD

Steps:

• Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
• In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
• Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
• Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
• Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

PASKA EASTER BREAD RECIPE (KULICH)

Steps:

• In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
• Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
• Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
• Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
• Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.

PASKA (EASTER BREAD)

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.

PASKA SLOVAK EASTER BREAD

Steps:

• Combine flour, active dry yeast, sugar, and salt (dry ingredients) in a large bowl.
• Pour in the warm milk (not hot!) and water, crack in the whole egg, and add the softened butter.
• Process into a smooth, soft dough. First, mix the ingredients roughly in a bowl with a wooden spoon, then turn the mass onto a floured surface. Sprinkle a small handful of flour on the side. Start working the dough with your hands, and if it sticks, always 'dip' the dough in the prepared flour. Knead until the dough doesn't stick and is beautifully elastic.
• Return the smooth ball of dough to the bowl and cover with cling film. Put it in a warm spot to first-time rise for an hour. The volume of the yeasted dough should double. Halfway through the rising time, knead the dough briefly to support further leavening.
• Prepare the pan in which you will bake the paska bread. I used a small 8-inches springform pan. I greased the form lightly with butter and lined its bottom and sides with baking paper. Thanks to the butter, the paper sticks to the sides of the pan and holds nicely.
• From the risen bread dough, separate a quantity about the size of an egg. Divide this small egg-sized dough into four pieces and roll each into a thin strand. Twist two of each together, making a simple braid.
• Shape the remaining dough into a loaf and place it, seam side down, in the lined tin. Place the prepared braids over the dough in the shape of a cross. Tuck their ends between the loaf and pan's sides a little.
• Cover with a clean kitchen towel and put the prepared paska bread to rise for another hour.
• Make an egg wash: Whisk an egg with a fork in a medium bowl and brush the whole surface of the bread, braids included, with it.
• Preheat the oven to 356°F / 180°C (upper and lower heat). Transfer the paska bread to a wire rack, close the oven door, and bake for about 25-30 minutes, depending on its size.

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.