In the heart of Ukrainian culinary traditions lies a delectable and symbolic Easter bread known as Paska. This rich, yeasted bread holds a special place in Ukrainian culture, embodying renewal, hope, and the triumph of life over adversity. Paska is characterized by its tall, cylindrical shape, adorned with intricate braids, crosses, and other decorative elements that symbolize prosperity, health, and good fortune. It's a culinary masterpiece that takes center stage on Easter tables, embodying the spirit of unity, love, and the enduring bonds that unite families and communities.
From classic recipes passed down through generations to modern interpretations with unique twists, this article presents a comprehensive collection of Ukrainian Easter bread recipes. Embark on a culinary journey as we explore the traditional recipe, a vegan version for those seeking plant-based options, a gluten-free alternative for those with dietary restrictions, and a braided Paska that combines classic flavors with an elegant presentation. Each recipe is meticulously detailed, guiding you step-by-step through the process of crafting this iconic Easter bread. Discover the secrets of creating a soft, fluffy interior, a golden-brown crust, and the perfect balance of sweetness that makes Paska a true delight.
PASKA BREAD
We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.
Provided by Sarah Mock
Categories Bread Recipes
Time 4h40m
Number Of Ingredients 10
Steps:
- Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom.
- Combine the yeast mixture with the cooled scalded milk and 5 cups flour.
- Cover and allow to rise in a warm place until light and bubbly. Depending on how warm your warm place will be this could take an hour or so.
- Once you have reached the light and bubbly stage it is time to add the melted butter, 6 beaten eggs, 1 cup sugar, 1 Tablespoon salt and Stir to combine.
- Add enough flour to make the dough come together. It should not be too sticky or too stiff. This could be up to 10 cups of additional flour
- Place the dough in a large pot or bowl, cover and allow to rise in a warm place until double in size.
- After the rise, punch the dough down and work it into a smooth ball adding additional flour if needed.
- Divide the dough into rounds, or braid it or shape it for small loaf pans. Make sure the dough is tight and well worked before you place it on a pan.
- Cover and allow the dough to rise ONE MORE TIME! Yes, this is the FINAL rise.
- Whisk together the egg with about a tablespoon of water to make an egg wash.
- Brush the egg wash over the dough for a shiny finish when the bread comes out of the oven. Score the dough if you are looking for a bit of decoration.
- Bake at 400 F for 15 minutes.
- Lower the temperature in the oven to 350 (but don't remove the bread). Cover the bread with foil to prevent over browning.
- Bake an additional 25 minutes at 350.
- Cool completely and store wrapped in plastic wrap or a zip top bag to keep it fresh.
Nutrition Facts : ServingSize 1 slice, Calories 533 kcal, Carbohydrate 93 g, Protein 14 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 492 mg, Fiber 3 g, Sugar 14 g, TransFat 1 g
UKRAINIAN EASTER BREAD (PASKA)
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
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.
Nutrition Facts : Calories 403 kcal, Carbohydrate 70 g, Cholesterol 78 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 10 g, Fat 8 g, ServingSize 1 Ukrainian paska (12 servings), UnsaturatedFat 0 g
UKRAINIAN EASTER PASKA
Paska is a round shaped Easter Bread, much richer than the ordinary bread. The top is elaborately decorated with fancy dough ornaments, having a cross as the central motif. The ornamental finishes on paska is given much attention because this bread is taken to church on Easter morning in a special basket along with small portions of other Easter foods. The priest blesses the filled baskets, while the choir sings the traditional Ukrainian Easter hymn "Christ is risen."
Provided by Olha7397
Categories Breads
Time 1h30m
Yield 2 paska's
Number Of Ingredients 20
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 motifssolar, 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.
Nutrition Facts : Calories 4618.4, Fat 150.7, SaturatedFat 54.2, Cholesterol 1629.9, Sodium 684.3, Carbohydrate 670.4, Fiber 24.1, Sugar 76.8, Protein 122.9
PASKA, UKRAINIAN EASTER BREAD RECIPE
Provided by á-1230
Number Of Ingredients 10
Steps:
- Bring eggs to room temperature. Separate eggs and place yolks in a large mixing bowl, reserving egg whites in another bowl. Mix 2 cup of scalded milk with 2 tablespoons of sugar. Mix well. Let cool until milk is warm. Sprinkle the yeast over the milk and let stand for approximately 10 minutes. This mixture should start bubbling. Beat egg yolks in large mixing bowl with electric hand held mixer. Add 2 cups of sugar gradually and continue beating until light and frothy. Beat egg whites until very stiff. Mix together yolk mixture and yeast mixture. Then add the butter, oil, orange zest and juice and salt. Beat until smooth. Using hand mixer on low setting, alternate with the egg whites and flour, until it is starting to thicken, then start kneading with your hands for approximately 15 minutes in total. When dough starts to pull away from the side of the bowl, rub palms of hands with oil and rub over dough so it doesn't dry out. Cover with damp kitchen towel and let rise until the dough doubles in size. In the meantime, grease 6 tins with crisco and sprinkle inside with bread crumbs. Fill each tin about 1/2 full. Place on cookie sheets and let rise again until they spill just over the top. Cover again with damp cloth. Brush with beaten egg and milk just before baking. Bake at 350°F for 10 minutes and then reduce heat to 300°F. For small paskas, it can take as little as 30 to 45 minutes. Larger ones may take one hour. To tell if paska is done, turn out of pan and tap the bottom. If it sounds hollow, it is done. If it sounds flat put it back into the oven. Serve warm.
Tips:
- Using fresh, high-quality ingredients is crucial for the best results. Always use fresh yeast and double-check the expiration dates on other ingredients.
- Pay attention to the temperature of your ingredients. Lukewarm milk is ideal for activating the yeast, while cold butter will help create flakier layers in the dough.
- Knead the dough properly. This will develop the gluten in the flour, resulting in a smooth and elastic dough that will rise well.
- Let the dough rise in a warm place until it has doubled in size. This will ensure that the bread is light and fluffy.
- Brush the bread with egg wash before baking. This will give it a golden-brown crust and help it retain moisture.
Conclusion:
The Ukrainian Easter bread, Paska, is a delicious and symbolic bread that is enjoyed by many during the Easter holiday. With a rich, brioche-like dough and a sweet, tangy filling, this bread is a true delight. While it may seem like a complex recipe, it is actually quite straightforward to make. By following the tips above, you can create a beautiful and delicious Paska that will be the centerpiece of your Easter feast.
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