Ukrainian Easter Bread (Paska)

square crop of paska bread on a white platter on embroidered linens.

5 from 1 vote

Ukrainian Easter Bread (Paska)

A traditional bread that’s made for Easter and prepared with lots of eggs, butter, and a bit of sugar, making it a rich and slightly sweet beautifully soft bread. This recipe makes 2 large loaves of bread.

Course bread, Breakfast

Cuisine Ukrainian

Keyword Easter

Prep Time 40

Cook Time 50

rising time 2 20

Total Time 3 50

Servings servings

Calories 170kcal

Author Debi

Equipment

Large mixing bowl
2 10-inch springform pans

Ingredients

dough

4.5 teaspoons active dry yeast (4.5 teaspoons are ½ ounce, 2 packages, or 14 grams)
1 teaspoon granulated sugar
4 cups warm water 110° F to 115° F, divided use
1 cup nonfat instant dry milk powder
13.5 to 14.5 cups all-purpose flour divided use
6 large eggs room temperature, beaten
½ cup unsalted butter melted
1 tablespoon salt
1/3 cup granulated sugar

egg wash

1 egg
2 tablespoons water

Instructions

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes.
4.5 teaspoons active dry yeast, 1 teaspoon granulated sugar, 4 cups warm water
Add remaining 3 cups warm 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.
4 cups warm water, 1 cup nonfat instant dry milk powder, 13.5 to 14.5 cups all-purpose flour
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.
6 large eggs, ½ cup unsalted butter, 1 tablespoon salt, 1/3 cup granulated sugar, 13.5 to 14.5 cups all-purpose flour
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-inch springform pan.
Divide reserved dough into 6 balls. Shape each ball into a 30-inch 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 40 minutes to 1 hour.
In a small bowl, beat egg and water; brush over dough. Bake in a preheated 350° F oven for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.
1 egg, 2 tablespoons water

Notes

Makes 2 loaves (24 pieces each)

Nutrition