Paska Slovak Easter Bread Food

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SLOVAK EASTER PASKA BREAD



Slovak Easter Paska Bread image

This recipe for Slovak Easter bread or paska is an eggy, yeast-raised round bread. The dough also can be used to make chick-shaped bread rolls.

Provided by Barbara Rolek

Categories     Dessert     Bread

Time 1h40m

Number Of Ingredients 10

2 cups milk
1/2 cup sugar
2 teaspoons salt
12 ounces butter (3 sticks)
3 (1/4-ounce) packages active dry yeast
1 tablespoon sugar
1 cup warm water (no hotter than 110 F)
3 large eggs (room-temperature)
8 cups all-purpose flour (divided)
1 cup milk (or 1 beaten egg yolk, to wash the dough)

Steps:

  • Gather the ingredients.
  • Grease 3 (7 x 3-inch) round bread pans and set aside.
  • In a small saucepan, heat 2 cups milk, 1/2 cup sugar, salt, and butter over low heat until butter melts and sugar dissolves. Cool to lukewarm (no hotter than 110 F) and set aside.
  • Dissolve yeast and 1 tablespoon sugar in warm water placed in a mixing bowl or stand mixer bowl that has been warmed. Let proof for 5 minutes.
  • Add eggs, reserved milk mixture, and 4 1/2 cups of the flour. With the dough hook attachment, mix on speed 2 for 1 minute.
  • Continue mixing on speed 2, and add remaining flour 1/2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of the bowl.
  • Continue mixing 2 minutes longer or until dough is smooth and elastic. It will be sticky to the touch.
  • Place dough in greased bowl, turning to grease top. Cover and let rise in warm place about 1 to 2 hours or until doubled.
  • Punch down dough and divide into thirds, reserving a small piece of dough from each to make decorations.
  • Shape each third piece of dough into a round loaf in the prepared pans. Using reserved dough, decorate with a cross in center or braids around the edge.
  • Cover and let rise in warm place 1 to 2 hours or until doubled.
  • Pre heat oven to 350 F. Gently brush tops of risen dough with milk or beaten egg yolk.
  • Bake 40 minutes or until golden brown and an instant-read thermometer registers 190 F.
  • Remove from pans immediately and cool on wire rack.
  • Serve during your Easter dinner and enjoy!

Nutrition Facts : Calories 239 kcal, Carbohydrate 31 g, Cholesterol 45 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 234 mg, Sugar 5 g, Fat 11 g, ServingSize 3 loaves (30 servings), UnsaturatedFat 0 g

PASKA EASTER BREAD



Paska Easter Bread image

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.

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

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Type Sweet bread
Place of origin European / Eurasian countries with predominant Orthodox religion


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