PASKA EASTER BREAD
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
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.
PASCA - ROMANIAN EASTER BREAD
Pasca (sometimes called paska or Easter Bread) is a traditional eastern Europe yeast bread that is soft and sweet. In Romania this bread is special because it has cheese cake center. My Romanian friend first made it for me with just the cheese cake middle with no bread, and it was wonderful, but I wanted to try this more traditional style with a braided bread circle.
Provided by HeathersCookin
Categories Cheesecake
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Make the Bread Dough:.
- In a mixing bowl add 1 cup flour, 1 cup warm milk, and 2 tsp of dry yeast and stir to combine. Sprinkle 1/2 cup flour on top and let sit for 10-15 minutes until the mixture increases in volume and the flour on top is cracked looking.
- To the same bowl, add melted butter, oil, egg, sugar, vanilla extract, and salt, and mix until well combined.
- Slowly add the remaining 3 cups of flour while continuing to mix, adding only enough for the dough to clear the sides of the bowl, no more. Adding too much flour will cause the dough to be dry.
- Knead the dough until it is smooth and elastic. If kneading by hand, use only enough flour to keep dough from sticking to hands and surface, being careful not to add too much.
- Place the dough into a lightly oiled bowl, cover, and leave to rise until doubled in volume, about 2 hours. I like to let dough rise in a closed (off) oven.
- Divide the dough into 4 sections.
- Roll one piece into a 10-inch circle and place it in the bottom of a well-buttered 10 inch springform pan.
- Shape the remaining pieces into thin ropes about 2.5 feet long and braid them together.
- Place the braided pieces in the springform pan, braiding the ends together to form a sealed circle.
- Cover and let rise for another 40 minutes.
- Make the Cheese Filling:.
- When is the dough has risen, preheat the oven to 375F and make the cheese filling.
- In a new mixing bowl, whisk together the cheese, eggs, sugar, raisins, vanilla extract, and lemon zest.
- Assemble and Bake:.
- Beat egg with water, and brush the braid with the egg wash.
- Pour the cheese filling into the middle of the braided circle.
- Bake for 15 minute sat 375°F.
- Without opening the oven door, lower the oven temperature to 325F and bake for 45 more minutes or until the crust is deep brown.
- Turn off the oven and crack open the oven door a little bit. Allow the bread to cool slowly inside the oven.
- Slice and enjoy with a hot cup of tea!
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- Activate yeast: In a bowl add the yeast and warm water, stir it a bit and let it sit for 10 to 15 minutes to activate. You can also add 1 tbsp of sugar from the 1/2 cup of sugar needed for the dough, to help activate the yeast. The yeast should bubble up. If you don't see it bubble up, then the yeast is old. Do not proceed because your bread will not rise.
- Combine wet ingredients: In a sauce pan add the milk, butter, lemon zest and sugar. Heat it over medium-low heat just until the butter melts and the sugar is dissolved. Do not boil it, it just needs to be warm to the touch. If it gets too hot it can kill the yeast. Remove from heat. Whisk in the eggs.
- Make the dough: To the bowl of your mixer add the flour, the milk mixture, and the yeast mixture. Using the dough hook mix everything for about 5 minutes until everything is well blended together and the dough should come off the sides of the bowl. The dough will be a softer dough and somewhat sticky to your hands. The more you mix the dough the fluffier it will be.
- Let the dough rise: Take a large bowl and oil it with about 1 tbsp of the vegetable oil. Place the dough in the bowl and use the other tbsp of vegetable oil to rub over the dough. Cover the bowl with plastic wrap and place in a warm, draft free environment. Let the dough rise until it doubles in size, could take 1 to 2 hours. Alternatively you could let the dough rise in the mixer bowl.
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