Paska Easter Bread
User Reviews
4.4
Paska Easter Bread
Description
This Paska Easter Bread recipe starts by proofing instant yeast in warm milk, then mixing in granulated sugar, melted unsalted butter, eggs, and vanilla extract. Flour and salt are incorporated to form a shaggy dough, which is kneaded either by hand or with a stand mixer until soft and elastic. Golden raisins may be folded in for sweetness and texture. The dough is placed in a greased bowl, covered, and allowed to rise until doubled in a warm spot.
After punching down, part of the dough is reserved for shaping, while the main portion is formed into a ball and placed into a greased round pan. The dough will later be decorated using the reserved portion before baking. An egg wash adds color and shine, and coarse sugar can be sprinkled on top for texture.
The resulting bread has a tender crumb and mildly sweet flavor, traditionally served at Easter but suitable as a breakfast or dessert bread. It can be sliced for French toast or bread pudding if there are leftovers.
The bread stores well at room temperature for a few days or can be frozen, wrapped tightly, for up to a month. Making it a day ahead preserves freshness if wrapped properly.
Ingredients
- 1 cup milk warmed to 110 degrees F, whole
- 2¼ teaspoons instant yeast 0.25-ounce packet
- ½ cup granulated sugar
- ¼ cup butter melted and cooled to room temperature, unsalted
- 2 egg
- 1½ teaspoons vanilla extract
- 4 cups all-purpose flour
- ½ teaspoon salt
- 1 cup golden raisins optional
For the Egg Wash:
- 1 egg
- 2 tablespoons water
- coarse sugar optional, for sprinkling
Instructions
- 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.
Notes
- Use a 9-inch round cake pan or springform pan for baking the bread to achieve the traditional shape.
- Substitute golden raisins with regular raisins or other chopped dried fruits, or omit entirely if preferred.
- This recipe can be doubled to make two loaves, ideal for gifting or freezing one for later use.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Freeze wrapped bread tightly in plastic wrap and foil for up to one month; thaw in the refrigerator overnight.
- For best freshness, make the bread 1 day in advance and keep wrapped at room temperature until serving.
- Leftover bread can be repurposed in French toast or bread pudding recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 loaf)
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 125mg | 5% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
