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Paska Easter Bread

Name: Paska Easter Bread
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 2 loaves (12 pieces each).
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 large eggs, room temperature, beaten; 1/2 cup butter, melted; 1 tablespoon salt; EGG GLAZE:; 1 egg; 2 tablespoons water

3 reviews

Test Kitchen Approved

Total Time

Prep: 40 min. + rising Bake: 50 min.

Makes

2 loaves (12 pieces each)

Updated: Jan. 25, 2023

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. —Millie Cherniwchan, Smoky Lake, Alberta

Paska Easter Bread Recipe photo by Taste of Home

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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 large eggs, room temperature, 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 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. 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 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.

Paska Tips

How should you slice paska?

Once the paska has cooled and been removed from the springform pan, cut it like you would a regular loaf of bread. However, you could also cut it into wedges, thanks to the bread's circular shape.

How can you serve paska?

Because of the milk powder, paska is more flavorful than other white breads. So, you can serve it plain, but you could also take it up a notch with your favorite jam or compound butter. We say skip the rolls at Easter dinner and serve slices of this bread instead.

How should you store paska?

Keep paska in a sealed plastic bag or bread box, where it should last 3-5 days. Get more tips on how to store bread! If you like this Polish easter bread, be sure to try more of Easter bread recipes.

—Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

1 piece: 342 calories, 6g fat (3g saturated fat), 73mg cholesterol, 380mg sodium, 60g carbohydrate (7g sugars, 2g fiber), 11g protein.