Paska Bread is the Ukrainian and Slovak version of Easter Bread. The term Pasca means “Easter” in the Eastern Orthodox faith. All Easter breads are sweet breads. But Paska Bread is more than just a sweet bread. It’s a symbol of tradition, of family, and of faith. It’s a reminder of a heritage and values that have been passed down through generations.
As you shape the dough and add the ingredients, think about the love and care that goes into every step of the process. Imagine the laughter and conversation that fill the kitchen as you bake together with loved ones. And as you take that first bite of warm, delicious Paska Bread, let it fill you with joy and gratitude. Remember the sacrifices and hard work that went into making this special treat, and be inspired to carry on those traditions and values in everything you do.
Course: Breakfast
Cuisine: European
Keyword: breads, Easter Breads
Ingredients
- 2 (0.25 ounce) package active dry yeast
- 1/2 cup warm water (110 degrees F or 45 degrees C)
- 1/2 cup white sugar
- 3 cups warm milk
- 4 cup all-purpose flour
- 6 eggs, beaten
- 1/2 cup white sugar
- 1 cup buter, softened
- 1/4 tsp salt
- 1/4 tsp lemon zest
- 12 cups all-purpose flour
- 1 egg
- 1 tbsp water
- 2 tbsp butter, melted
Direction
- In a large bowl, proof the yeast in 1/2 cup warm water until slightly frothy.
- In the meantime, dissolve 1/2 cup sugar in the warm milk, then cool to lukewarm. Next, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and double in size. This should take about 2 hours. Stir in until well blended the beaten eggs, 1/2 cup sugar, margarine or butter, salt, and lemon peel.
- Add 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 both sides. Allow it to rise in a warm place until doubled, about 2 hours. Punch the dough down and allow it to rise again for 30 minutes.
- Divide the dough into three parts. 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.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.
Paska Bread
Ingredients
- 50 ounces active dry yeast
- ½ cup warm water (110 degrees F or 45 degrees C)
- ½ cup 1/2 cup white sugar
- 3 cups warm milk
- 4 cups all-purpose flour
- 6 eggs 6 eggs, beaten
- ½ cup white sugar
- 1 cup buter, softened
- ¼ tsp salt
- ¼ tsp lemon zest
- 12 cups all-purpose flour
- 1 egg
- 1 tbsp water
- 2 tbsps butter, melted
Instructions
- In a large bowl, proof the yeast in 1/2 cup warm water until slightly frothy. In the meantime, dissolve 1/2 cup sugar in the warm milk, then cool to lukewarm.
- Next, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and double in size. This should take about 2 hours.
- Stir in until well blended the beaten eggs, 1/2 cup sugar, margarine or butter, salt, and lemon peel.Add 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 both sides. Allow it to rise in a warm place until doubled, about 2 hours. Punch the dough down and allow it to rise again for 30 minutes.Divide the dough into three parts. 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.Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done.
- Once they are done, brush the tops with melted butter for a soft crust.