Pascha
Pascha is a traditional Eastern European sweet bread, soft and flavorful with a hint of sweetness, perfect for festive occasions or as a comforting treat.
Ingredients
Instructions
- Make a well in the pan of flour; add eggs, butter, milk, and yeast.
- Knead until the dough is well mixed.
- Remove the dough from the pan and clean the pan with shortening.
- Put the dough back into the pan and knead a few times.
- Cover the pan and let the dough rise until doubled in size, about 2 hours.
Tips & Substitutions
For best results, use bread flour for its higher protein content, which helps develop a strong gluten structure. If you don't have fresh yeast, one packet of active dry yeast can be substituted by dissolving it in lukewarm water first. Adding a handful of raisins can enhance sweetness and texture, but feel free to leave them out for a more traditional approach.
Serving Suggestions
Pascha is often enjoyed plain, but it pairs beautifully with Creamy Orange Custard for a delightful dessert experience. Serve it alongside a fresh fruit salad or a light yogurt for a balanced meal. Consider toasting slices for breakfast or brunch, topped with butter, jam, or even a sprinkle of powdered sugar for added sweetness.
Storage & Reheating
Store any leftover Pascha in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, allow it to thaw overnight in the refrigerator and then warm it gently in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pascha contains roughly 2774 calories, with 68g protein, 465g carbohydrates, and 71g fat. It is an excellent source of iron (137% of the Daily Value), protein (136% of the Daily Value), and vitamin C (97% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 614mg per serving (27% 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 use whole milk instead of powdered milk?
Yes, you can use whole milk directly. Just heat it until lukewarm before adding it to the dough mixture. This will create a similar consistency and flavor, maintaining the integrity of the recipe.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size, which typically takes about 2 hours. You can test it by gently pressing your finger into the dough; if the indentation remains, it’s perfectly risen and ready for the next step.
What kind of yeast should I use?
For this recipe, you can use either fresh cake yeast or active dry yeast. If using active dry yeast, dissolve it in a small amount of warm water first to activate it. This ensures the yeast is ready to help the dough rise effectively.
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).