Paska (Ukrainian Easter Bread)

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Paska (Ukrainian Easter Bread). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Paska (Ukrainian Easter Bread) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It's enjoyed by millions every day. Paska (Ukrainian Easter Bread) is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Paska (Ukrainian Easter Bread), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paska (Ukrainian Easter Bread) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paska (Ukrainian Easter Bread) is 3-4 loaves. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Paska (Ukrainian Easter Bread) using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Paska (Ukrainian Easter Bread):

1. Ingredients
2. 1/2 cup Warm Water
3. 1 tsp Granulated Sugar
4. 2 packets active dry yeast (4.5 tsp)
5. 3/4 cup butter softened
6. 2 cups sugar
7. 8 large eggs beaten
8. Juice of 1 lemon
9. Juice of 2 oranges
10. 1 tsp salt
11. 1 1/2 cups scalded milk, cooled
12. 12 cups flour
13. 2 large egg yolks
14. 1 tbsp water

Steps to make to make Paska (Ukrainian Easter Bread)

1. Stir sugar into warm water. Sprinkle yeast on top of sugar water, gently incorporate. Allow to sit for 10-15 minutes, until bubbly.
2. In a stand mixer, cream together butter and sugar until fluffy. Add eggs, continue to cream until well incorporated and fluffy once more.
3. Add juices, zest, and salt to the mixture, mix until combined. Add scalded milk, continue to mix until well incorporated and smooth. Add 4 cups of flour, combine well. Add yeast mixture, mix until well incorporated.
4. If you have a dough hook attachment for your mixer, affix it now.
   
   Slowly add remaining flour until a good, coherent bread dough comes together. It should be only very slightly sticky to the touch – not super sticky, and not really DRY.
5. Turn dough out onto a floured surface, and knead for a few minutes. Dough should be smooth, elastic, and no longer sticky when it’s been kneaded enough.
6. Put dough into a lightly greased bowl or pot, cover top with plastic wrap, and allow to rise in a warm area until doubled in size, about 1 ½-2 hours. Once doubled, beat down the middle of the dough and allow to rise another hour.
7. Reserve about ⅓ of the dough for decorations, and divide remaining dough out among the pans you’ll be using (grease them first!). For reference, we used a 9″ round pyrex pot, a large loaf pan, and 3 mini loaf pans to bake ONE batch of this. It makes alot of bread.
8. For the main body of your breads, you’ll want the dough to fill about ⅓ of each baking pan – they’ll rise alot. Cover pans and reserved ⅓ dough loosely with plastic wrap and allow to rise another 30 mins.
9. Once your 30 minutes are up, use the reserved dough to make designs on the top of each loaf. Braids, twists, curls, crosses and rosettes are popular/traditional, but have fun with it. Toothpicks can be used to help secure designs in place until after baking. Cover loosely with plastic, allow to rise one last time, 30 minutes.
10. While your dough is rising, whisk together the remaining egg yolks and water to create an egg wash. This glaze will give your finished Paska a shiny, dark brown finish.
11. Preheat oven to 350°F.
    
    Once final rise is finished, brush entire top of each loaf with egg wash. Bake loaves for 10 minutes. Without opening the oven door, lower the heat to 325°F and continue to bake for another 40 minutes.
12. Cool Paska for 10-15 minutes (if you can handle the wait), then gently remove from pans and tranfer to a wire rack or wooden cutting board to continue cooling.

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