Paska Bread Recipe

This Paska Bread is a traditional, slightly sweet Eastern European bread, which is made with a rich, eggy dough and a beautiful braided top. It’s the perfect centerpiece for an Easter celebration, ready after a few hours of rising time.

Jump to Recipe

Paska Bread Recipe Ingredients

For the Dough:

• 1/4 cup warm water (about 110°F)
• 1 Tbsp. active dry yeast (from two 1/4-oz. packets)
• 3/4 cup warm milk (about 110°F)
• 1/2 cup granulated sugar
• 6 Tbsp. unsalted butter, melted
• 3 large eggs, at room temperature, divided
• 4 3/4 cups all-purpose flour
• 2 1/2 tsp. kosher salt
• Nonstick cooking spray

How To Make Paska Bread

1. Activate the Yeast and Make Dough: In the bowl of a stand mixer, stir together the warm water and yeast and let the mixture stand for about 5 minutes until it is foamy. Add the warm milk, sugar, melted butter, and 2 of the eggs. Stir until combined. Add the flour and salt, and mix with a spatula until a shaggy dough forms.
2. Knead and First Rise: Using the dough hook attachment, knead the dough on medium speed for about 5 minutes, until it is smooth, elastic, and tacky. Transfer the dough to a large bowl lightly greased with nonstick spray, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
3. Shape the Base: Spray a 9-inch round cake pan with nonstick spray. Turn the risen dough out onto a clean surface and divide it in half. Form one half of the dough into a taut, round ball and press it into the bottom of the prepared pan until it almost touches the edges. Cover loosely.
4. Shape the Braid: Divide the remaining half of the dough into 3 equal balls. Roll each ball into a long, 30-inch rope. Braid the three ropes together, pinching the ends to seal.
5. Assemble and Second Rise: Uncover the base in the pan. Arrange the braid on top of the dough ball in a circle, so that it touches the inside edges of the pan. Trim any excess dough. Cover the loaf loosely with plastic wrap and let it rise at room temperature for 30 to 45 minutes, until puffed.
6. Bake the Bread: During the last 30 minutes of rising, preheat the oven to 350°F. In a small bowl, beat the remaining egg to create an egg wash. Uncover the loaf, brush it lightly with the egg wash, and bake for 45 to 50 minutes. The bread is done when it is deep golden brown and sounds hollow when tapped.
7. Cool Completely: Let the loaf cool in the pan for a few minutes before sliding it out onto a wire rack to cool completely, for about 1.5 hours, before slicing.

Recipe Tips

• How to get a good rise? The most important secret is the temperature of your liquids. Your water and milk must be warm (like a baby’s bath, around 110°F) but not hot, as hot liquid will kill the yeast and your bread will not rise.
• How to create a beautiful braid? For an even, beautiful braid, make sure you divide your dough into three equal pieces. Roll each rope out to the same length and thickness before you begin braiding.
• Can I make the dough ahead of time? Yes. You can let the dough perform its first rise slowly overnight in the refrigerator. This cold fermentation can even develop a more complex flavor. Just let it sit at room temperature for about an hour before you shape it.
• How do I prevent the top from over-browning? This is a large, rich bread that needs a long bake. The recipe notes that if the top of the bread is getting too dark after about 30 minutes, you can loosely tent it with a piece of aluminum foil for the remainder of the baking time.

What To Serve With Paska Bread

Paska is a traditional Easter bread that is a centerpiece of the celebration table. It is wonderful on its own, but also delicious served with:

• A generous smear of good quality salted butter.
• A side of ham, cheese, and other Easter dishes.
• It is also often taken to church to be blessed as part of the Easter tradition.

How To Store Paska Bread

• Room Temperature: Store the completely cooled loaf in an airtight container or a large zip-top bag at room temperature. It will stay fresh for up to 3-4 days. It is also delicious when toasted.
• Freeze: This bread freezes beautifully. Let the loaf cool completely, then wrap it tightly in plastic wrap and a layer of foil. It will keep for up to 3 months.

Paska Bread Nutrition Facts

• Serving: 1 slice
• Calories: 280 kcal
• Carbohydrates: 45g
• Protein: 8g
• Fat: 8g
• Saturated Fat: 4g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bread Pudding Recipe
• Brazilian Cheese Bread (Pão de Queijo) Recipe
• Banana Bread Griddle Cakes Recipe