Grease three (7x3-inch) round bread pans and set aside. Sorry if that doesn’t make sense–I’d post pictures if I knew how to do that in a blog comment. I upped the salt to 3/4 tsp because I used unsalted butter no lemon zest and no egg wash but I did rub with butter when it came out of the oven. Ukrainians celebrate almost every holiday and special occasion (like weddings and anniversaries) with bread. WONDERFUL. This recipe can be shaped into 3 large loaves or 6 small ones. Thank you for sharing such a treasure. This reminds me so much of my childhood at my grandmothers house! Knead the dough on a floured board until soft and elastic, about 10 minutes. This is the Paska recipe that she used. SO my Paska came out little heavy, and not sweet enough. Then we'd make poppyseed and nut rolls by rolling the dough out into a square sheet of dough about 1/2" thick and covering it with canned poppyseed or nut fillings. Info. Let rise until doubled, about 45 minutes to 1 hour. Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to … To Ukrainians, bread is kind of a big deal. Beat 1 egg with 1 tablespoon water; brush onto loaves. This Paska – Slovak Easter bread is not only a tradition for Slovakia. Handles nicely. Last Modified: October 10, 2020. Begin … Look how pretty it looks in the pan rising! Depending on how warm your warm place will be this could take an hour or so. Amount is based on available nutrient data. Set bread … Make sure the dough is tight and well worked before you place it on a pan. F. Serve with traditional Paska Spread :) My favorite ways to use the dough are for what my mom called crescent rolls and tea ring. Find a classic Easter bread recipe with useful tips on how to make it. WOW!! Preheat oven to 350 degrees F (175 degrees C). The internet is big. Bake 15 minutes. Combine the yeast mixture with the cooled scalded milk and 5 cups flour. But the one I love the most has raisins and a touch of saffron in it. 20 min 1 ora 40 min bread machine paska Read recipe >> Its very tender slightly sweet. Use the powdered sugar glaze from the recipe to pipe the cross pattern on top of the buns after they cool. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours. Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy. Place the dough in a greased bowl, turning to coat all sides. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. My Grandmother didn’t make it with the traditional red dyed, hard boiled eggs tucked into the braids but she did make a nice braid out of the dough.I have opted to go a little more modern and forgo the braiding all together and opt for loaf or round pans. My recipe is slightly different than yours–the biggest difference is that my recipe has quite a bit more butter in it. Combine together 2 cups of powdered sugar and 2 tablespoons of milk. Shape into slightly rounded loaves, and place on greased baking sheets. For the crescent rolls I roll the dough into a circle, cut it into triangles (like cutting a pizza) then roll each one up. Score the dough if you are looking for a bit of decoration. Percent Daily Values are based on a 2,000 calorie diet. Happy Easter to you! :) After it bakes, I drizzle a simple powdered sugar glaze (with almond or vanilla flavoring) over the top. The basic ingredients are flour, eggs, butter, yeast, sugar, milk, and salt. They’re not like flaky croissants, but have the same shape. Once you have reached the light and bubbly stage it is time to add: Add enough flour to make the dough come together. Every Easter is my Grandmother made us Paska, a traditional Easter bread for us each year. Once they are done, brush the tops with melted butter for a soft crust. WILL ADD DRIED FRUIT NEXT TIME TO HALF OF IT. I made the bread dough according to the recipe, only cutting it in half. But if I start mid day I skip this second rise. Paska Bread is typically finished off with a topping. Don't have Pinterest? Drizzle the mixture over the top of the paska bread. It burned out the motor (425 watts) of my heavy duty kitchenaid. The beautifully braided top will earn you many compliments. butter, softened 1 tsp salt 1 tsp. Then I spread softened butter on it and sprinkle cinnamon, brown sugar, and raisins on top (and sometimes cardamom). Stir well to blend. Optimal temperature is about 100F. I greased my loaf pans with just a little butter and set the loaves in the pans to double again. Yes, this is the FINAL rise. Brings back memories.It IS a long time from start to finish but well worth it. In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. It should not be too sticky or too stiff. That said it was tasty but Don't Use a Mixer! So I tried this recipe and some other recipes. Cover and allow to rise in a warm place until light and bubbly. Cover the pan with greased plastic wrap and let rise until almost doubled. This is what your mixture should look like after stirring. I would recommend this to anyone. A slightly sweet egg bread with raisins, similar to Polish babka. When the yeast "bloomed", I added the butter and salt and part of the flour, then the eggs, and the remainder of the flour. Paska – Easter European Easter Bread Recipe This Slovak Easter bread recipe has been passed down in my Ukrainian family for generations. Preheat oven to 350 degrees F. Whisk remaining egg yolk and brush the tops of the Paskas. This could be up to 10 cups of additional flour. The Paska was good but not great. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. … Cool completely and store wrapped in plastic wrap or a zip top bag to keep it fresh. Both the Ukranian paska and the Russian kulich, terms which are often used interchangeably, are a traditional Eastern sweet bread made from buttery, egg-rich, yeasted dough, similar to that for a brioche. You may use orange peel in place of the lemon zest, if you prefer. The tea ring is started by rolling dough into a rectangle. Lower the temperature in the oven to 350 (but don't remove the bread). We love to serve fresh, warm Paska bread with butter or butter and jam. this link is to an external site that may or may not meet accessibility guidelines. Easter egg bread, paska, potica, cinnamon rolls, and kolaches. Paska - several versions of recipes depending on nationalities milk. … Cover and allow the dough to rise ONE MORE TIME! Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. Kneed on floured surface 10 min adding flour as necessary . A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. One of my favorite memories of Easter is my Grandmother making Paska, a traditional Easter bread for us each year and this is the Paskarecipe that she used. Place the dough in a large pot or bowl, cover and allow to rise in a warm place until double in size. Of all the Paska recipies I have tried this one has turned out the best quality bread. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. yeast. The traditional recipe calls for a punch down and a second rise. Then I roll it into a log shape, then put that into a circle. Information is not currently available for this nutrient. I used my Kitchen Aid mixer for the prep, proofing the yeast with the sugar and warm milk/water in the mixer bowl for ten minutes. We'd drizzle a little honey on top of the filling then roll it up starting at one edge and sealing it with a little bit of water when we came to the other edge. I only needed a little over six cups of flour all together. I used less flour than called for, stopping at a soft dough, and putting the loaves in round pans (dutch oven, souffle dish)I would add more lemon zest. Cover lightly with plastic wrap and let rise until doubled in size. Allrecipes is part of the Meredith Food Group. You may need to ad more flour if to liquidity. The quanity made it a little difficult to work with my kitchenaid mixer, but that was minor compared to the quality. 35 - 60 min. Not only is it brought to church on Easter Sunday as an offering, it used to greet honoured guests at home. It’s a beautiful bread! Paska – Slovak Easter bread. If you DO the second rise your bread will be lighter and not as dense. Add comma separated list of ingredients to include in recipe. Beautiful! Trust me, the time is well worth it! The … Beat well and place in bread machine. The Babalki would be served by coating them with a mixture of warmed honey and canned poppyseed filling just before serving as a dessert. In a small saucepan, heat 2 cups milk, 1/2 cup sugar, salt, and butter over low heat until butter … Once the bread dough formed into a ball, I kneaded it with my bread hook for about five minutes, adding just a little extra flour to keep the dough from sticking to the bottom. sugar 2 Tbsp. Preheat oven to 400 degrees F. Brush the tops of the loaves with the egg wash. Bake the loaves for 10 minutes, then reduce the … We used to make 4 types of breads, rolls, and desserts from the basic recipe. Break egg into a 2 cup measuring cup and add enough water to make 1 ½ cups. I used 1/4 c. less sugar 2 c. ff 1/2 & 1/2 and 1 c. ff milk 3 cups WWW flour and butter instead of margarine. Lower the temperature in the oven to 350 (but don’t remove the bread). Bake about 35 to 40 minutes at 375 deg. Put the Slovak Easter bread in the oven in the lower middle rack and bake for 40 to 45 minutes until the top is a rich golden brown After baking take your finished Paska out immediately 8. Leave a comment below about this recipe and give it some stars by clicking the stars in this recipe card up above. I actually used the dough for cinnamon swirl bread. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Mix 3 eggs,sugar,milk,honey and butter ad flour sift with salt half at a time. At a 175 repair bill this was the most expensive easter bread I have ever made! But if you skip the second rise you will still have the rich, buttery flavor and the bread will be just as delicious. Paska is a traditional Easter bread originating in countries with predominant Eastern Orthodox religion or cultural connections to the ancient Byzantine Empire and are a traditional element in the … Pour into bread machine. Just like my grandmother use to make! Divide the dough into rounds, or braid it or shape it for small loaf pans. Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website. Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Add: 3 Tbsp. 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. Heat oven to 400 F. Brush bread with 1 large egg beaten with 2 tablespoons water. Paska Bread Topping. Divide dough into three parts (see Cook's Note). For the Eggless Baking Challenge this month, we had to bake Slovak Paska Bread or Paska Peeps or both. Remove to a wire rack to cool in the can for … THANK YOU! I am Ukrainian and Paska is a must for the Easter. First we'd make standard bread using loaf pans. This recipe is wonderful & true to its origin. (Each portion I used only a couple tbsp. I will treasure memories of sitting in front of a plate of freshly sliced Paska with full access to the butter to slather across the slice and no adult to tell me to stop. It really gave my 30+ year old Kitchen Aid mixer a time of it. This Paska bread is made with golden raisins, dried sultans and white chocolate. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thanks for a great recipe. Tips for The Perfect Paska Bread… Finding Dory Coloring Pages and Activity Pages ». Paska Recipe Ingredients: sugar; lukewarm water; yeast; whole milk, scalded and cooled; all purpose flour; eggs, beaten; butter, melted; Salt; ADDITIONAL cups All purpose flour; egg, for brushing over bread; Paska Bread Directions: Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom. Very good recipe! Beat the egg and water together with a fork in a small bowl, and brush the mixture gently over the loaf. It's wonderful toasted with honey! Just make 2/3 of recipe to manage better. More on Sarah…. https://suburbangrandma.com/traditional-easter-bread-paska-recipe instant yeast (yes – that is all) Set on “dough” setting.