Easter Paska
Easter Paska is a traditional sweet bread with a rich, buttery flavor, perfect for festive celebrations or special occasions, appealing to those who enjoy homemade baked goods.
Ingredients
Instructions
- In a large bowl, combine the scalded milk, sugar, salt, and melted butter; let cool to lukewarm.
- Save 2 tablespoons of the beaten eggs and add the rest to the milk mixture.
- Crumble the yeast into the lukewarm water and let stand for 10 minutes.
- Add the yeast mixture to the milk and egg mixture.
- Gradually add flour about 2 cups at a time until the dough can be handled.
- Knead the dough on a floured board for 15 minutes.
- Place the dough in a greased bowl, grease the top, and let rise for 1 1/2 hours.
- Knead the dough again and let rise a second time for 45 minutes.
- After the second rise, shape the dough into 4 balls or loaves.
- Place the shaped dough in greased pans.
- Let the dough rise for 45 minutes in the pans.
- Brush the tops with 2 tablespoons of beaten egg.
- Bake at 325°F (160°C) for 1 hour.
Tips & Substitutions
Ensure the scalded milk cools to lukewarm before mixing to avoid killing the yeast. If you can't find large cake yeast, you can substitute with active dry yeast; use about 2 1/4 teaspoons. For a richer flavor, consider adding a teaspoon of vanilla extract or some citrus zest to the dough. Kneading well is key to developing gluten for a better structure in the bread.
Serving Suggestions
Paska is delightful served warm with butter or as a base for a sweet breakfast spread. It pairs beautifully with Mother Johnson'S Irish Cream for a festive touch. Enjoy it alongside fresh fruit or as a side to your Easter brunch. Consider toasting slices for a delicious Pain Perdu (Lost Bread) Or French Toast variation.
Storage & Reheating
Store leftover Paska in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place individual slices in a toaster or microwave for a few seconds until warmed through, keeping the texture soft and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Paska contains roughly 313 calories, with 5g protein, 58g carbohydrates, and 7g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, punch it down and refrigerate the dough. Allow it to come to room temperature and rise again before shaping. This can enhance the flavor and texture of the bread.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute melted coconut oil or a neutral vegetable oil. For a richer taste, try using ghee or margarine. Adjust the amount as needed based on the consistency of the substitute.
How do I know when the bread is done baking?
The bread is done when it has a golden-brown top and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) is a good indicator of doneness. If you have a food thermometer, this can help ensure perfect baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).