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 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 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.
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
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PASKA BREAD RECIPE - SAVORING THE GOOD®
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4.9/5 (15)Total Time 4 hrs 40 minsCategory Bread RecipesCalories 533 per serving
- Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom.
- Cover and allow to rise in a warm place until light and bubbly. Depending on how warm your warm place will be this could take an hour or so.
- Once you have reached the light and bubbly stage it is time to add the melted butter, 6 beaten eggs, 1 cup sugar, 1 Tablespoon salt and Stir to combine.
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4.3/5 (49)Total Time 2 hrs 55 minsServings 20Calories 247 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough., Place the dough in a lightly greased bowl, and let it rise for 60 to 90 minutes, until it's noticeably puffy., Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other.
- Take the larger piece, roll into a ball, and place it into a well-greased 9" x 2" round pan., Divide the other piece of dough into three equal pieces, and roll each out into a 20" strand; use the three strands to create one long braid., Place the braid around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough., Cover the loaf and let it rise until doubled, about 45 minutes.
- Towards the end of the rising time, preheat the oven to 350°F, with a rack in the center., To make the topping: In a small bowl, beat the egg with the water.
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