Easter Bread (Paska)
User Reviews
4.8
Easter Bread (Paska)
Description
Paska uses a mixture of lukewarm milk and yeast to begin the dough rise, combined gradually with eggs separated into yolks and whipped whites to create a light, airy texture. Sugar and melted butter contribute sweetness and richness while vanilla extract adds aroma. Raisins soaked in warm water are folded into the dough for bursts of fruitiness throughout.
The dough is elastic and somewhat soft, requiring gentle handling and patience through two rising periods to develop structure and volume. The final bread is tender with a fine crumb and a golden crust. The topping glaze of powdered sugar mixed with milk is applied to create a thin, sweet coating.
Paska is traditionally served during Easter celebrations but also makes a satisfying sweet bread for any seasonal table. Its texture and mild sweetness pair well with butter or jam.
Ingredients
Bread
- 2 cups milk lukewarm
- 1 1/2 tbsp active dry yeast
- 6 cups all-purpose flour
- 6 egg
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup butter melted, unsalted
- 2 cup raisins
Topping
- 2 cups powdered sugar
- 3 tbsp milk
Instructions
Baking the Paska Bread
- In the bowl of a stand mixer, combine the lukewarm milk with the yeast and two cups of flour. Cover the bowl with a towel and set it aside in a warm place for about 30 minutes.
- While the dough is rising, separate the egg yolks from the egg whites and place them in separate bowls. Whisk the egg yolks with 1 cup of sugar. Then, beat the egg whites until they turn foamy and reach stiff peaks.
- Mix the egg yolk mixture into the dough, followed by the melted butter, vanilla extract, and foamy egg whites.
- Mix the rest of the flour into the dough in small portions. Using the dough hook attachment, knead the dough until it becomes elastic, smooth, and a bit sticky.
- Cover the dough with a towel and set it aside to rise for 30 minutes. Note: the dough will be a bit soft and runny, this is normal. Don’t be tempted to add extra flour.
- While the dough is rising, soak the raisins in warm water for 15 minutes. Drain the raisins and mix them into the dough. Cover the bowl with a towel and let the dough rise for 30 more minutes.
- With oiled hands, fill up each paska bread mold about halfway with the dough. Cover the molds with a towel and allow them to rise for 30 more minutes.
- Bake the bread at 350°F for about 30 minutes, depending on the size of your paska. Let the bread cool completely at room temperature.
Making the Paska Bread Topping
- In a medium bowl, whisk the powdered sugar and milk together until smooth. Transfer the frosting into a piping bag or a plastic storage bag with one of the edges snipped off.
- Drizzle the glaze along the sides of the bread and completely cover the tops. Optionally, add some sprinkles on top. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 107mg | 4% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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