Best 2 Ukrainian Easter Bread Recipes

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Ukrainian Easter bread, also known as Paska, is a traditional dish served during Easter celebrations. It is a sweet, rich bread that is often decorated with intricate designs and symbols. Paska is typically made with a yeast dough and is filled with a variety of ingredients such as raisins, nuts, and candied fruit. The bread is then baked in a special mold called a pasochka, which gives it its distinctive shape. Paska is a symbol of new life and resurrection, and it is often shared with family and friends during Easter gatherings.

Here are our top 2 tried and tested recipes!

UKRAINIAN EASTER BREAD (PASKA)



Ukrainian Easter Bread (Paska) image

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

2/3 cup milk
1/3 cup sugar
1 tablespoon active dry yeast, 1 pkg
3 -3 1/2 cups all-purpose flour
2 eggs
5 egg yolks
1 teaspoon vanilla extract
1 grated lemon, zest of
2 teaspoons salt
3/4 cup unsalted butter, softened
1/2 cup raisins
1/4 cup golden raisin

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.

UKRAINIAN EASTER BREAD



Ukrainian Easter Bread image

To make one of Martha's favorite sandwiches, serve leftover bread with slices of liverwurst and a slathering of Homemade Mayonnaise.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Easter     Easter Recipes

Yield Makes two 9-inch round loaves

Number Of Ingredients 14

2 packages active dry yeast
12 cups plus 1 tablespoon sifted all-purpose flour
2/3 cup plus 1 tablespoon sugar
2 to 3 tablespoons warm water, 100 degrees to 110 degrees
2 cups warm milk, 100 degrees to 110 degrees
6 large eggs, 3 whole, 3 separated, room temperature
8 large egg yolks, room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Zest of 1 lemon
Zest of 1 orange
3 tablespoons rum or brandy
8 tablespoons (1 stick) unsalted butter, melted, plus more for pans
1/2 cup vegetable oil

Steps:

  • In a medium bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and warm water. Mix until smooth. Set bowl aside until mixture is bubbly, 10 minutes.
  • Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until doubled in size, about 30 minutes.
  • In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 whole eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the yeast mixture. Add salt, vanilla extract, lemon and orange zests, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.
  • Remove whisk attachment from machine, and fit with the dough-hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until doubled in size, 1 to 2 hours.
  • Place rack in lower two-thirds of oven, and heat to 350 degrees. Butter two 9-inch ovenproof saucepans. Cut a piece of wax paper about 2 inches longer than the circumference of the saucepan. Fold this in half crosswise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.
  • When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
  • On a clean work surface, shape reserved dough into desired motifs: suns, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves. Place in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
  • In a small bowl, whisk together remaining 3 egg yolks with 1 tablespoon water. Brush egg wash on surface of loaves. Bake for 10 minutes; lower the oven temperature to 325 degrees, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When bread has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the bread will be. Use fresh eggs, butter, and milk, and make sure the flour is fresh and of good quality.
  • Follow the recipe carefully: Paska is a traditional bread with specific ingredients and steps. Be sure to follow the recipe carefully to ensure the best results.
  • Knead the dough properly: The dough for paska should be kneaded until it is smooth and elastic. This will help the bread to rise properly and have a light and fluffy texture.
  • Let the dough rise in a warm place: The dough should be allowed to rise in a warm place until it has doubled in size. This will help the bread to develop its full flavor and texture.
  • Bake the bread at the correct temperature: The bread should be baked at a high temperature for the first 10-15 minutes, then the temperature should be reduced to finish baking the bread. This will help the bread to rise properly and have a golden brown crust.

Conclusion:

Paska is a delicious and festive bread that is perfect for Easter celebrations. With its rich, sweet flavor and fluffy texture, it is a sure to be a hit with family and friends. By following the tips above, you can make a perfect paska that will be the centerpiece of your Easter table.

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