UKRAINIAN EASTER PASKA
Steps:
- Cover the pan with greased plastic wrap and let rise until almost doubled.
- Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.
Nutrition Facts : Calories 403 kcal, Carbohydrate 70 g, Cholesterol 78 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 10 g, Fat 8 g, ServingSize 1 Ukrainian paska (12 servings), UnsaturatedFat 0 g
EASTER BREAD
Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea. I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren. -Rose Kostynuik, Calgary, Alberta
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. 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 into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
TRADITIONAL ITALIAN EASTER BREAD
This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths or braided then topped with coloured eggs & sprinkles.
Provided by Rosemary Molloy
Categories Bread and Pizza Breakfast Dessert
Time 40m
Number Of Ingredients 12
Steps:
- In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
- Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
- When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
- Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
- 15 minutes before rising time has finished pre heat oven to 390F (195C).
- Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
- In a small bowl beat together the egg and water.
Nutrition Facts : Calories 503 kcal, Carbohydrate 52 g, Protein 12 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 185 mg, Sodium 271 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
EASTER BREAD IN THE BREAD MACHINE
Make and share this Easter Bread in the bread machine recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 3h10m
Yield 1 large loaf
Number Of Ingredients 15
Steps:
- Mix according to your manufactures instructions.
- Adding the anise seeds after first kneading and signal.
- Add flour if needed or drop of milk if needed upon mixture, to form a nice soft ball of dough.
- Place on sweet bread setting dark crust.
Nutrition Facts : Calories 2968.5, Fat 115.6, SaturatedFat 66.6, Cholesterol 817.6, Sodium 3362.2, Carbohydrate 411.6, Fiber 13.8, Sugar 68.5, Protein 68.2
10 EASY EASTER BREADS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Easter bread in 30 minutes or less!
Nutrition Facts :
EASTER BREAD, OR UKRAINIAN BABKA
Traditional Ukrainian Babka, or Easter Bread! I take you step by step through making this traditional bread and even made a video to help you out!
Provided by Karlynn Johnston
Categories Breakfast
Time 2h20m
Number Of Ingredients 14
Steps:
- Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded (near boil).
- Add in the cup of cold water and let the mixture cool.
- Take the 1/2 cup of warm water and 1 tsp of white sugar, mix in your yeast thoroughly and let it start bubbling away.
- Beat your egg yolks and turmeric (or saffron if you want traditional). The turmeric gives the bread it's lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
- Add the egg mixture to the warm milk mixture. You need to let the saffon dissolve in the warm mixture before you move on, if you use saffron!
- Then add the yeast mixture to the bowl.
- I used the mixer for this now because it is one heck of a job. Mix the salt into your flour then add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
- My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
- Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover it with a damp tea towel.
- Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. You want to fill the tins only half way with punched down dough, this dough rises like you wouldn't believe!
- Grease the ever lovin' heck out of those coffee tins. (I use the medium size, the 13-16 oz coffee tins, NOT the large ones!) This would make a perfect 7 tins. You can also make it in a loaf pan.
- Time to let it rise again, Let the dough rise until it is almost at the top of the can. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
- Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.
- Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
- Once they are nearly done, brush with the beaten egg and cook until the bread is finished.
- The bread will sound hollow on top when tapped & be a lovely brown.
- Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.
- If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.
- If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.
- Cool on racks for a couple of hours ... if you can wait!
Nutrition Facts : ServingSize 10 g, Calories 741 kcal, Carbohydrate 118 g, Protein 16 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 184 mg, Sodium 672 mg, Fiber 5 g, Sugar 18 g
EASTER BREAD
This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!
Provided by Food Network Kitchen
Categories side-dish
Time 5h10m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
- Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
- Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
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BEST EASTER BREAD RECIPE - HOW TO MAKE EASTER BREAD
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- Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ½ cup sugar, and salt. Add milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes.
- Transfer dough to greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.
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From bbcgoodfood.com
- Carrot cake monkey bread. Combine two classic American and English bakes to produce a showstopping carrot cake monkey bread. Zingy carrot cake spices mixed with sticky, sweet monkey bread create a bake so irresistible, you won’t hesitate to pull it apart!
- Hot cross buns. Easter wouldn’t be the same without hot cross buns. Follow our step-by-step instructions for perfecting these classic spiced fruit rolls.
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From today.com
- 1. In a small saucepan, heat the milk and butter together just until the butter melts; set aside to cool.
- 2. Add 1 tablespoon of sugar to the warm water and stir to mix, then sprinkle the yeast over top of the warm sugar and water and set aside for about 5 minutes.
- 3. In the bowl of a stand mixer fitted with the whisk attachment or a handheld whisk, mix together the eggs and remaining sugar until combined. Add the butter and milk mixture, the yeast and water mixture, the vanilla and orange zest, and mix everything together so all the wet ingredients are well-combined.
15 BEST EASTER BREAD RECIPES FOR SPRING - LIFE, FAMILY & FUN
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- Easter Bread. This traditional Easter bread from Delish creates the classic sweetened dough recipe. You’ll make the bread even more festive for the special occasion by adding extra sprinkles on top.
- Portuguese Easter Bread. Natasha’s Kitchen shows us how to make this Portuguese Easter bread recipe which uses a heap of raisins in the dough. The raisins add a delicious contrast to the bread’s texture and will make a nice change from plain Easter bread.
- Individual Italian Easter Bread Rings. Sometimes it’s easier to serve all of your family members and friends an individual portion of Easter bread. These small bread rings from Christina’s Cucina are each baked around an egg, and then they are decorated with sprinkles and icing to finish the sweet.
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