Best 6 Ukrainian Easter Bread Paska Recipes

UKRAINIAN EASTER BREAD (PASKA)

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 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.

PASKA EASTER BREAD

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.

UKRAINIAN EASTER PASKA

Steps:

• In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
• Mix until smooth.
• Set bowl aside until mixture is bubbly, 10 to 15 minutes.
• FOR THE SPONGE: Add 4 cups of the 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 double in size, about 30 minutes.
• In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
• Add the SPONGE mixture.
• Add salt, vanilla extract, lemon zest, orange zest, 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 double in size, 1 to 2 hours.
• {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
• by hand} Place rack in lower two-thirds of oven, and heat to 350°.
• Butter two 9-inch saucepans.
• Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
• Fold this in half lengthwise 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.
• {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] 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.
• After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc.
• Keep any dough that is not being used covered with plastic to prevent it from drying out.
• TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
• Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
• Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
• FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
• Brush egg mixture on surface of loaves.
• Bake 350 F.
• for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
• Cool paska in pans for 30 minutes.
• When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
• Makes two 9-inch round loaves.

UKRAINIAN EASTER BREAD

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.

PASKA BREAD

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.