Paska Bread
We make this traditional Ukrainian Easter bread recipe every Easter holiday and use any leftovers to make the most delicious french toast.
Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 1 teaspoon sugar
- 1 cup water (luke warm)
- 2 ½ t. dry yeast
- 3 cups whole milk (scalded and cooled)
- 15 cups all purpose flour (divided)
- 6 Eggs (beaten)
- 1 cup sugar
- ⅔ cup butter (melted)
- 1 Tablespoon Salt
- 1 Egg (for brushing over bread)
Instructions
- Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom.1 teaspoon sugar, 1 cup water, 2 ½ t. dry yeast
- Combine the yeast mixture with the cooled scalded milk and 5 cups flour.3 cups whole milk, 15 cups all purpose 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.6 Eggs, 1 cup sugar, ⅔ cup butter, 1 Tablespoon Salt
- 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.1 Egg
- 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.
Notes
This recipe makes 2 large loaves
Why does the scalded milk need to be cooled?
I tell you to cool the scalded milk because if the milk is too hot (120 F or higher) then it starts to kill the yeast. The optimal temperature is about 100F.
How long will it take for the first rise?
Depending on how warm your warm place will be this could take an hour or so.
How to serve Paska bread:
We love to serve fresh, warm Paska bread with butter or butter and jam. It is wonderful dunked in your favorite soup or sliced thick to make french toast.
How much time should I allow to make Paska?
Just know that this is not a quick process and you should allot at least 4 hours for the entire process if you are making a single recipe. Recently my sister and I made three batches and it took us just over 6 hours. Trust me, the time is well worth it!
Nutrition
Serving: 1sliceCalories: 533kcalCarbohydrates: 93gProtein: 14gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 86mgSodium: 492mgPotassium: 191mgFiber: 3gSugar: 14gVitamin A: 368IUCalcium: 74mgIron: 5mg
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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