Description
Paska Bread is a traditional, rich Easter bread made with an enriched dough, featuring tender texture and beautiful braided decorations. This recipe yields two golden loaves with a shiny egg glaze, perfect for festive occasions or a delightful breakfast treat.
Ingredients
Scale
Dough Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon plus 1/3 cup sugar, divided
- 4 cups warm water (110° to 115°), divided
- 1 cup nonfat dry milk powder
- 13–1/2 to 14-1/2 cups all-purpose flour, divided
- 6 large eggs, room temperature, beaten
- 1/2 cup butter, melted
- 1 tablespoon salt
Egg Glaze
- 1 large egg
- 2 tablespoons water
Instructions
- Start the dough: In a large bowl, dissolve the yeast and 1 teaspoon sugar in 1 cup of warm water (110° to 115°F). Let stand for five minutes until bubbly. Add the remaining 3 cups warm water, milk powder, and 5 cups flour. Mix until smooth, cover, and let rise in a warm place for about 20 minutes.
- Enrich the dough: To the risen mixture, add beaten eggs, melted butter, salt, and the remaining 1/3 cup sugar. Stir in enough additional flour to create a soft dough.
- Knead the dough: Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, turn to coat all sides, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Shape the bread: Punch down dough, divide into halves. Place one half back in the bowl covered. Divide the other half again and press each portion into greased 10-inch springform pans.
- Create braids: Divide reserved dough into six equal pieces, roll into 30-inch ropes, braid them into two braids, and place a braid around each pan’s edge, sealing the ends.
- Add decorations: Shape dough scraps into two thin ropes, form rosettes or crosses, and place one decoration in the center of each loaf. Cover and let rise until doubled, about 1 hour. Begin preheating oven to 350°F halfway through rising.
- Apply egg glaze: Combine 1 egg and 2 tablespoons water, brush over the dough surface for a glossy finish.
- Bake: Bake loaves at 350°F for 50 to 60 minutes until golden brown. Remove from pans and cool on wire racks.
Notes
- Use water between 105° and 115°F to dissolve yeast to avoid killing it.
- A stand mixer can simplify mixing and kneading the enriched dough.
- The dough should feel soft and supple but not too sticky after adding flour.
- Greasing the pans well is important to prevent sticking.
- Allow the loaves to cool completely on wire racks before slicing for best texture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
Keywords: Paska bread, Easter bread, braided bread, enriched dough, traditional Eastern European bread
