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 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.
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
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
PASKA (EASTER BREAD)
This is an adopted recipe. Original intro: "This Russian-Mennonite sweet bread is traditionally served at Easter. This is my mother's recipe, which I prefer to all others. We always ate it for breakfast, along with coloured hardboiled Easter eggs." Thanks Zenith/Cornelia
Provided by Pamela
Categories Yeast Breads
Time 5h30m
Yield 8 loaves (approx.)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 506.3, Fat 18.1, SaturatedFat 5.1, Cholesterol 175.9, Sodium 519.3, Carbohydrate 74.3, Fiber 2.1, Sugar 38.2, Protein 12.5
COTTAGE CHEESE SPREAD FOR EASTER BREAD (PASKA)
This recipe came from a family cookbook of a close friend from Manitoba. The recipe is obviously intended for large quantities so it will need to be halved (or more) for individual use. Excellent spread on Easter Bread.
Provided by aslerch
Categories < 15 Mins
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Cream cottage cheese, butter and sugar together.
- Beat until fluffy and add the grated egg yolks.
- Heat cream with vanilla in a small pot over medium heat just until bubbles appear. Don't boil.
- Add all at once to cottage cheese mixture; mix well.
- For a smoother spread, process small portions at a time in blender.
- Turn into freezer container.
- To use within a week or two, refrigerate.
Nutrition Facts : Calories 2141.8, Fat 155.1, SaturatedFat 95.8, Cholesterol 797.8, Sodium 2114.7, Carbohydrate 148, Sugar 137.3, Protein 47.4
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