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Paska Easter Bread

 Paska Easter Bread
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
24 ServingsPrep: 40 min. + rising Bake: 50 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon plus 1/3 cup sugar, divided
  • 4 cups warm water (110° to 115°), divided
  • 1 cup nonfat dry milk powder
  • 13-1/2 to 14-1/2 cups all-purpose flour, divided
  • 6 eggs, beaten
  • 1/2 cup butter, melted
  • 1 tablespoon salt
  • EGG GLAZE:
  • 1 egg
  • 2 tablespoons water

Directions

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm
  • water. Let stand for 5 minutes. Add remaining 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. 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. 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 one portion aside. Divide remaining portion in half; press
  • each portion into a well-greased 10-in. springform pan. Divide

2 of 2

Paska Easter Bread (continued)

Directions (continued)

  • reserved dough into six balls. Shape each ball into a 30-in. rope;
  • make two braids of three 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 two long
  • thin ropes; form into rosettes or crosses. Place one decoration on
  • the center of each loaf. Cover and let rise until doubled, about 1
  • hour.
  • In a small bowl, beat egg and water; brush over dough. Bake at
  • 350° for 50-60 minutes or until golden brown. Remove from pans
  • to wire racks to cool. Yield: 2 loaves.
Nutritional Facts: 1 slice equals 342 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 380 mg sodium, 60 g carbohydrate, 2 g fiber, 11 g protein.