Paska Slovak Easter Bread Food

SLOVAK EASTER PASKA BREAD

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!

PASKA EASTER BREAD

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.