UKRAINIAN EASTER BREAD (PASKA)
Make and share this Ukrainian Easter Bread (Paska) recipe from Food.com.
Provided by Olha7397
Categories Yeast Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a small saucepan over low heat, heat the milk and 1 tablespoon of the sugar until very warm (120 to 130 F). Pour into a large mixing bowl, and sprinkle over the yeast. Allow to stand until foamy, about 15 minutes.
- Sift 1 cup of the flour over the yeast mixture and with a wooden spoon, stir until a batter forms. Cover the bowl with a clean dish towel and leave in a warm place (80 F to 85 F) until mixture looks puffy and spongy, about 1/2 hour.
- In another bowl or a 4 cup measure whisk the eggs and egg yolks together with the vanilla extract, grated lemon zest, and salt.
- Sift another 2 cups of flour over the risen yeast flour mixture, and make a well in the center. Pour in the egg mixture, and stir with a wooden spoon until the mixture becomes a soft, sticky dough; the dough should be as soft as possible, so do not add more flour unless it is very wet.
- Using your hand, spread the butter over the dough and work into the dough, folding it over itself and kneading into the dough until the butter is completely incorporated. Cover with the dish towel and leave to rise again in a warm place until doubled in volume, about 3 hours.
- Butter a 2 pound coffee can. Line the bottom with nonstick baking parchment, and butter again.
- Punch down the dough and turn onto a lightly floured surface. Sprinkle the raisins, golden raisins over the dough, and knead until evenly distributed throughout the dough.
- Form the dough into a ball shape, and ease into the coffee can. Cover and leave to rise again until the dough reaches the top of the can, about 1 1/2 hours.
- Preheat the oven to 400°F Brush the top of the dough with a little milk and if you like sprinkle with about a tablespoon of sugar. Bake for 15 minutes, then reduce the oven temperature to 350°F and bake about 1/2 hour longer; if the paska browns too quickly, cover with foil. Remove to a wire rack to cool in the can for about 5 minutes, then carefully unmold, top side up, to cool completely. Makes 1 loaf.
UKRAINIAN EASTER BREAD
To make one of Martha's favorite sandwiches, serve leftover bread with slices of liverwurst and a slathering of Homemade Mayonnaise.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Easter Easter Recipes
Yield Makes two 9-inch round loaves
Number Of Ingredients 14
Steps:
- In a medium bowl, combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and warm water. Mix until smooth. Set bowl aside until mixture is bubbly, 10 minutes.
- Add 4 cups flour and milk to yeast mixture. With a wooden spoon, mix until well combined. Cover with plastic wrap, and let rise at room temperature until doubled in size, about 30 minutes.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 whole eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes. Add the yeast mixture. Add salt, vanilla extract, lemon and orange zests, rum or brandy, melted butter, and vegetable oil. Whisk on medium speed until combined.
- Remove whisk attachment from machine, and fit with the dough-hook attachment. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl. Transfer dough to a clean work surface. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes. Transfer dough to a large bowl, and cover with a cloth or plastic wrap. Place in a warm spot away from drafts, and let it rise until doubled in size, 1 to 2 hours.
- Place rack in lower two-thirds of oven, and heat to 350 degrees. Butter two 9-inch ovenproof saucepans. Cut a piece of wax paper about 2 inches longer than the circumference of the saucepan. Fold this in half crosswise to make a double thickness. Place inside the saucepan, patting it to adhere to the butter. The collar should extend 3 to 4 inches above the rim of the saucepan. Seal the 2-inch flap with more butter.
- When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations. Divide remaining two-thirds dough evenly between saucepans. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
- On a clean work surface, shape reserved dough into desired motifs: suns, crosses, rosettes, birds, braids, scrolls, etc. Keep any dough that is not being used covered with plastic to prevent it from drying out. Brush surface of risen dough in saucepans with 3 lightly beaten egg whites. Attach decorative dough ornaments, using a toothpick if necessary to secure to loaves. Place in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
- In a small bowl, whisk together remaining 3 egg yolks with 1 tablespoon water. Brush egg wash on surface of loaves. Bake for 10 minutes; lower the oven temperature to 325 degrees, and bake for an additional 50 minutes. Cool paska in pans for 30 minutes. When bread has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
UKRAINIAN EASTER PASKA
Paska is a round shaped Easter Bread, much richer than the ordinary bread. The top is elaborately decorated with fancy dough ornaments, having a cross as the central motif. The ornamental finishes on paska is given much attention because this bread is taken to church on Easter morning in a special basket along with small portions of other Easter foods. The priest blesses the filled baskets, while the choir sings the traditional Ukrainian Easter hymn "Christ is risen."
Provided by Olha7397
Categories Breads
Time 1h30m
Yield 2 paska's
Number Of Ingredients 20
Steps:
- In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
- Mix until smooth.
- Set bowl aside until mixture is bubbly, 10 to 15 minutes.
- FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture.
- With a wooden spoon, mix until well combined.
- Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
- In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
- Add the SPONGE mixture.
- Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
- Whisk on medium speed until combined.
- Remove whisk attachment from machine, and fit with the dough hook attachment.
- With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
- Transfer dough to a clean work surface.
- Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
- Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
- Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
- {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
- by hand} Place rack in lower two-thirds of oven, and heat to 350°.
- Butter two 9-inch saucepans.
- Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
- Fold this in half lengthwise to make a double thickness.
- Place inside the saucepan, patting it to adhere to the butter.
- The collar should extend 3 to 4 inches above the rim of the saucepan.
- Seal the 2-inch flap with more butter.
- {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
- Divide remaining two-thirds dough evenly between saucepans.
- Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
- After 30 minutes, on a clean work surface, shape reserved dough into desired motifssolar, crosses, rosettes, birds, braids, scrolls, etc.
- Keep any dough that is not being used covered with plastic to prevent it from drying out.
- TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
- Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
- Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
- FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
- Brush egg mixture on surface of loaves.
- Bake 350 F.
- for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
- Cool paska in pans for 30 minutes.
- When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
- Makes two 9-inch round loaves.
Nutrition Facts : Calories 4618.4, Fat 150.7, SaturatedFat 54.2, Cholesterol 1629.9, Sodium 684.3, Carbohydrate 670.4, Fiber 24.1, Sugar 76.8, Protein 122.9
UKRAINIAN COUNTRY BABKA
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.
Provided by Olga D
Categories Bread Yeast Bread Recipes Egg
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- In a small bowl, combine 2 teaspoons sugar, 1/2 cup water, yeast, milk and 1 cup flour. Mix until well blended, then cover and allow to rise in a warm place until light and bubbly, about 30 minutes.
- In a large bowl, beat the eggs, salt and 1 cup white sugar until light and fluffy. Stir in the melted butter and lemon zest. Stir in the sponge, then gradually mix in the flour. Knead in the bowl for about 10 minutes, then knead in the raisins. Cover and let rise in a warm place until doubled in volume.
- Punch down dough and knead for a couple of turns then let it rise again. Grease 4 smaller coffee cans with soft butter. Fill the prepared pans about 1/3 full and let rise until the dough is even with the rim. Preheat the oven to 400 degrees F (200 degrees C).
- Bake for 15 minutes in the preheated oven, then turn down the temperature to 350 degrees F (175 degrees C). Continue baking the bread for another 40 minutes. Avoid letting the top get too brown, if it begins to brown too quickly, cover the top with aluminum foil. Remove baked loaves from the pans and cool on a wire rack.
Nutrition Facts : Calories 317 calories, Carbohydrate 34 g, Cholesterol 135.3 mg, Fat 18.4 g, Fiber 0.9 g, Protein 5.7 g, SaturatedFat 10.8 g, Sodium 347.9 mg, Sugar 18.6 g
More about "ukrainian easter bread recipes"
HOW TO MAKE EASTER PASKA BREAD THE UKRAINIAN WAY
From thespruceeats.com
3.9/5 (95)Total Time 2 hrs 45 minsCategory Dessert, Side Dish, BreadCalories 403 per serving
UKRAINIAN EASTER BREAD - PASKA | UKRAINIAN RECIPES
From ukrainian-recipes.com
Estimated Reading Time 2 mins
UKRAINIAN PASKA | EASTER BREAD - TRADITIONAL BREADOVENTALES
From oventales.com
PASKA - UKRAINIAN EASTER BREAD - CELEBRATION GENERATION
From celebrationgeneration.com
THIS UKRAINIAN EASTER BREAD WILL DELIGHT YOU! PASKA!
From beautifulbadlandsnd.com
PASKA BREAD (BREAD MACHINE) - FOOD MEANDERINGS
From foodmeanderings.com
15 AUTHENTIC UKRAINIAN FOODS - INSANELY GOOD
From insanelygoodrecipes.com
PASKA BREAD RECIPES
From recipes.servegame.org
EASTER BREAD - UKRAINIAN FOOD RECIPES
From ukrainianfoodrecipes.com
UKRAINIAN EASTER BREAD - PASKA (RECIPE) - UKRAINIAN PEOPLE
From ukrainianpeople.us
PASKA BREAD RECIPE TRADITIONAL UKRAINIAN EASTER BREAD
From recipelion.com
UKRAINIAN EASTER BREAD – SECRETS OF BAKING | UKRAINIAN RECIPES
From ukrainian-recipes.com
MY GRANDMA’S PASKA (UKRAINIAN EASTER SWEET BREAD)
From puttherecipefirst.com
A GUIDE TO UKRAINIAN EASTER FOOD & BASKET - CHEF'S PENCIL
From chefspencil.com
UKRAINIAN PASKA EASTER BREAD BEST RECIPES
From findrecipes.info
BABA'S UKRAINIAN EASTER BREAD (PASKA) - SCRATCH VERSION
From rusnak.ca
UKRAINIAN BABKA BREAD (EASTER BREAD) - BLOGGHETTI
From blogghetti.com
UKRAINIAN EASTER RECIPES AND MENU | EPICURIOUS
From epicurious.com
OLD EASTER BREAD RECIPE - UKRAINIAN RECIPES
From ukrainian-recipes.com
UKRAINIAN EASTER BREAD - FOOD NEWS
From foodnewsnews.com
TRADITIONAL UKRAINIAN BAKED PASKA | UKRAINIAN RECIPES
From ukrainian-recipes.com
PASKA (UKRAINIAN EASTER BREAD) - FRAICHE LIVING
From fraicheliving.com
EASTER BREAD, OR UKRAINIAN BABKA RECIPE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PASKA | UKRAINIAN EASTER BREAD WITH APRICOTS AND MARZIPAN
From somebodyfeedseb.com
SOURDOUGH UKRAINIAN PASKA #BREADBAKERS - ZESTY SOUTH INDIAN …
From zestysouthindiankitchen.com
MAKE A UKRAINIAN COMFORT FOOD CLASSIC FOR EASTER ... - NATIONALPOST
From nationalpost.com
PASKA - UKRANIAN EASTER BREAD - CUPCAKES & KALE CHIPS
From cupcakesandkalechips.com
EASTER EGGS FOR UKRAINE - UKRAINIAN SOUL FOOD
From ukrainiansoulfood.ca
UKRAINIAN BREAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST UKRAINIAN BREAD RECIPES | YUMMLY
From yummly.com
DARING BAKERS: UKRAINIAN EASTER PASKA - KORENA IN THE KITCHEN
From korenainthekitchen.com
UKRAINIAN TRADITIONS: EASTER FOOD - UKRAINIAN PEOPLE
From ukrainianpeople.us
BABKA UKRAINIAN EASTER BREAD (BREAD MACHINE)- FOOD MEANDERINGS
From foodmeanderings.com
THE MOST POPULAR UKRAINIAN DISHES (WITH PHOTOS!)
From thekitchencommunity.org
10 PASKA IDEAS | UKRAINIAN RECIPES, EASTER BREAD, EASTER RECIPES
From pinterest.ca
TRADITIONAL UKRAINIAN BABKA RECIPE FOR EASTER - THE SPRUCE EATS
From thespruceeats.com
15 +MODERN & TRADITIONAL UKRAINIAN RECIPES - FOOD MEANDERINGS
From foodmeanderings.com
UKRAINIAN EASTER BREAD | UKRAINIAN RECIPES
From ukrainian-recipes.com
UKRAINIAN EASTER RECIPES (AND THEIR HISTORY AND MEANING)
From cupcakesandkalechips.com
KOLACH (UKRAINIAN CHRISTMAS BREAD) RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASKA BREAD RECIPE - SAVORING THE GOOD®
From savoringthegood.com
UKRAINIAN EASTER BREAD DOVES | HOLUBY - FOOD MEANDERINGS
From foodmeanderings.com
UKRAINIAN EASTER BREAD ~ PASKA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
UKRAINIAN EASTER BREAD RECIPE - COOK.ME RECIPES
From cook.me
You'll also love