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.
PASKA EASTER BREAD
This soft, sweet Paska Bread recipe is a traditional Ukrainian Easter bread recipe. The perfect sweet bread for your Easter day meals.
Provided by Michelle
Categories Bread
Time 3h30m
Number Of Ingredients 12
Steps:
- Warm the milk to between 100 to 110 degrees F (usually 30 seconds in the microwave does the trick!) and pour into a mixing bowl. Sprinkle the yeast over top and let sit for 5 to 10 minutes, until foamy.
- Add the sugar, butter, eggs, and vanilla extract, and stir to combine.
- Add the flour and the salt and stir with a wooden spoon until a shaggy dough forms. Add the golden raisins then, using the dough hook, knead on medium-low speed until a smooth, shiny ball of dough is formed, 3 to 6 minutes, adding additional flour as necessary. (You can also knead by hand until smooth ball is formed.) Place the dough in a greased bowl and cover with plastic wrap. Place in a warm, draft-free spot until doubled in size, 1 to 2 hours (rise time will depend on temperature and humidity in your kitchen).
- Punch dough down and remove from the bowl to a clean work area. Remove one-quarter of the dough and set aside. Form the large piece of dough into a ball and place in a 9-inch round cake pan or springform pan.
- Divide the remaining piece of dough into three pieces and roll them each out into a 20-inch strand. Braid the three strands together for one long braid. Divide the braid in half and use it to form a cross over the top of the large ball of dough in the pan. (Alternately, you can wrap the braid in one length around the inside edge of the pan.)
- Cover lightly with plastic wrap and let rise until puffy and nearly doubled in size, 45 to 60 minutes.
- Preheat oven to 400 degrees F.
- Whisk together the egg and water, then brush evenly all over the top of the dough and sprinkle with sugar, if desired.
- Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 25 to 30 minutes, until golden brown and an instant-read thermometer registers 190 degrees F. You can tent the pan with aluminum foil if it is browning too quickly. Remove from the oven, turn the bread out of the pan, and place it on a wire rack to cool completely.
Nutrition Facts : Calories 291 kcal, Carbohydrate 52 g, Protein 8 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 125 mg, Fiber 2 g, Sugar 17 g, TransFat 1 g, ServingSize 1 serving
PASKA BREAD
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Provided by Tiffany Leyda
Categories Bread Yeast Bread Recipes Egg
Time 6h40m
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 599.6 calories, Carbohydrate 98.3 g, Cholesterol 106.1 mg, Fat 15.4 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.6 g, Sodium 160.8 mg, Sugar 13.5 g
UKRAINIAN EASTER PASKA
Steps:
- Cover the pan with greased plastic wrap and let rise until almost doubled.
- Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.
Nutrition Facts : Calories 403 kcal, Carbohydrate 70 g, Cholesterol 78 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 10 g, Fat 8 g, ServingSize 1 Ukrainian paska (12 servings), UnsaturatedFat 0 g
UKRAINIAN EASTER BREAD (PASKA)
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
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.
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!
EASTER PASKA
Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 loaves
Number Of Ingredients 16
Steps:
- In a large bowl, stir together yeast, 1 teaspoon all-purpose flour, 1 teaspoon sugar, and warm water; let stand until foamy, about 5 minutes. Add 1 1/3 cups all-purpose flour, high-gluten flour, and milk; stir to combine. Cover with plastic wrap and let stand in a warm place until bubbles form, about 30 minutes.
- Meanwhile, in the 5-quart bowl of a professional-size 10-speed mixer fitted with the paddle attachment, beat together eggs, 6 egg yolks, and remaining 1/2 cup sugar on high speed. Slowly add canola oil and mix until pale and fluffy, 3 to 5 minutes. Add vanilla, lemon zest, and rum; mix to combine.
- Attach the dough hook attachment to mixer. Add salt, 4 2/3 cups all-purpose flour, and yeast mixture. Mix on low speed until dough comes together. Slowly add butter; continue mixing until dough is no longer sticky, 10 to 15 minutes, adding remaining 2/3 cup all-purpose flour, a tablespoon at a time, to prevent sticking. Alternatively, you can knead dough by hand until smooth, 20 to 30 minutes. Transfer to a large lightly-oiled bowl; shape into a ball and lightly coat top with oil. Cover with a clean kitchen towel, followed by a layer of plastic wrap, and then a second clean kitchen towel; let stand in a warm place until doubled in size, about 2 hours.
- Line the bottom of two 6-quart ovenproof saucepans with waxed paper rounds. Line sides with waxed paper, leaving an overhang of 3 inches; spray paper with nonstick cooking spray and set aside.
- Weight out two 1 1/2-pound pieces of dough; pinch and shape each piece into a flat disk and transfer to prepared saucepans. Using a toothpick, pierce the dough to remove air bubbles. Cover with a clean kitchen towel; let stand in a warm place while preparing decorations.
- Form remaining dough into suns, cross shapes, and fertility symbols for decoration. Brush tops of each loaf with egg white and top with decorative dough; secure using toothpicks. Cover with a clean kitchen towel and let loaves stand in a warm place until dough comes to top of pan, about 2 hours.
- Preheat oven to 325 degrees. In a small bowl, whisk together remaining 2 egg yolks with 2 teaspoons water. Brush tops of loaves with egg yolk mixture and transfer to oven; bake until tops are golden brown, about 1 hour. If paska begins to brown too quickly, cover with parchment paper-lined aluminum foil.
- Remove paska from oven. Immediately remove from pans and gently remove toothpicks from bread. Transfer to clean kitchen towel and cover with a second clean kitchen towel to cool. Paska can be frozen for up to 6 months.
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