Paska
This traditional Easter bread is tender and subtly sweet with a texture and flavor similar to brioche or challah bread.
Serves8 to 10
Prep30 minutes to 35 minutes
Cook30 minutes to 45 minutes
Paska bread is traditionally served on Easter in many Eastern European countries. The loaf is often taken to church on Easter morning in a special basket with other foods to be blessed and enjoyed with family after the services. It is typically baked in a round pan with a decorative braided element on top. This can be wrapped around the perimeter of the pan to resemble a crown, or formed into a cross shape over the center of the bread. Some versions might incorporate dried fruit or even a splash of rum, while others are simply a soft and subtly sweet plain bread. Paska bread is typically brushed with an egg wash just before baking for a beautifully golden and shiny finish when it comes out of the oven. It’s a stunning centerpiece for any Easter celebration table.
What Is Paska Bread Made From?
Paska bread is made with all-purpose flour, sugar, yeast, water, milk, butter, eggs, and salt. Some versions of paska bread also incorporate dried fruit or rum.
What Does Paska Taste Like?
Paska bread is tender and subtly sweet with a texture and flavor similar to brioche or challah bread.
How to Serve Paska
While paska bread is delicious on its own, it is often served with hrudka, a custard-like sweet cheese made from eggs and milk, or with a sweetened cream cheese spread. Slices of paska bread also make for wonderful sandwich bread, especially with leftover Easter ham.
Paska Bread Recipe
This traditional Easter bread is tender and subtly sweet with a texture and flavor similar to brioche or challah bread.
Prep time 30 minutes to 35 minutes
Cook time 30 minutes to 45 minutes
Serves 8 to 10
Nutritional Info
Ingredients
- 1/2 cup
whole milk
- 4 tablespoons
(1/2 stick) unsalted butter
- 2
large eggs
- 5 cups
all-purpose flour, plus more for shaping
- 1 cup
lukewarm water
- 2 tablespoons
granulated sugar
- 1 tablespoon
rapid rise or instant yeast
- 2 1/2 teaspoons
kosher salt
Cooking spray
- 1 tablespoon
water
Instructions
Place 1/2 cup whole milk, 4 tablespoons unsalted butter, and 1 large egg in the bowl of a stand mixer (or large bowl if kneading by hand). Place a second large egg on the counter. Let everything sit at room temperature until the butter is softened, about 1 hour.
Add 5 cups all-purpose flour, 1 cup lukewarm water, 2 tablespoons granulated sugar, 1 tablespoon rapid rise or instant yeast, and 2 1/2 teaspoons kosher salt to the milk mixture. Mix with the dough hook on medium speed until soft and smooth, about 8 minutes. (If kneading by hand, mix together until a shaggy dough forms, then turn out onto a work surface and knead until soft and smooth, about 15 minutes.)
Lightly coat a large bowl with cooking spray. Place the dough in the bowl and turn to coat. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Meanwhile, generously coat a 9-inch round cake pan with cooking spray.
Turn the dough out onto a lightly floured work surface surface. Remove about 1/3 of the dough and set aside. Roll the larger piece into a ball and place in the cake pan. Gently press and stretch the dough so it reaches almost all the way to the edges of the pan.
Divide the remaining piece of dough into 3 pieces. Roll each along the work surface into a 30-inch long rope. Braid the 3 ropes together. Arrange the braid around the inside edge of the pan. Cut off any excess dough from the braid and pinch the ends together.
Cover and let rise in a warm place until doubled in bulk, about 45 minutes. After about 30 minutes, arrange a rack in the middle of the oven and heat the oven to 350°F.
Place the remaining 1 large egg and 1 tablespoon water in a small bowl and whisk with a fork to combine. Uncover the dough and brush with the egg wash. Bake until the bread is golden-brown, 30 to 45 minutes. Remove the bread from the pan onto a wire rack and let cool completely before cutting and serving.
Recipe Notes
Storage: Leftovers can be wrapped tightly and stored at room temperature for up to 3 days, in the refrigerator for up to 1 week, or frozen for up to 3 months.