Paska Ukrainian Easter Bread: A Delicious And Fun Recipe To Try

Downtown Anthropologist Paska Ukrainian Easter Bread from downanthro.blogspot.com

Easter is a time for celebration and tradition. For many Ukrainian families, this means making paska, a sweet and rich bread that is typically served during Easter Sunday brunch. Paska is a staple in Ukrainian cuisine, and it’s easy to see why. This bread is moist, fluffy, and packed with flavor. Whether you’re Ukrainian or not, paska is a must-try recipe that you won’t regret.

Table of Contents Show

Ingredients

4 cups all-purpose flour
1 cup sugar
1 tsp salt
1 tbsp instant yeast
1 cup milk
1/2 cup unsalted butter, softened
4 eggs
1 tsp vanilla extract
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Instructions

In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and let cool slightly.
In a separate bowl, beat the eggs and vanilla extract together. Add the milk and butter mixture to the eggs and mix well.
Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead the dough for 5-10 minutes, or until it becomes smooth and elastic.
If using raisins or walnuts, knead them into the dough now.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours.
Punch the dough down and shape it into a round loaf. Place the loaf in a greased baking pan and let it rise for another 30 minutes.
Preheat your oven to 350°F. Bake the paska for 35-40 minutes, or until it is golden brown on top and sounds hollow when tapped.
Remove the paska from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Nutritional Information

Serving size: 1 slice
Calories: 290
Fat: 10g
Saturated Fat: 5g
Cholesterol: 75mg
Sodium: 210mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 18g
Protein: 6g

Cooking Time

Preparation time: 2 hours
Cooking time: 40 minutes
Total time: 2 hours and 40 minutes

Equipment

Large mixing bowl
Small saucepan
Baking pan
Wire rack

Serving Suggestions

Paska is best served warm with a dollop of butter or jam. You can also serve it with sliced ham or cheese for a savory twist.

Variations

If you want to try a different flavor, you can add lemon zest or orange zest to the dough. You can also substitute the raisins and walnuts with other dried fruits and nuts, like cranberries and almonds.

Substitutions

If you don’t have instant yeast, you can use active dry yeast instead. Just make sure to activate it in warm water before adding it to the dough. You can also use margarine or vegetable oil instead of butter.

Storage

Paska can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Tips

Make sure your milk and butter mixture is not too hot, or it will kill the yeast.
Knead the dough thoroughly to develop the gluten and create a fluffy texture.
Let the dough rise in a warm, draft-free place to ensure it doubles in size.

Notes

This recipe makes one large loaf of paska, but you can also divide the dough into smaller portions and make individual loaves. Just adjust the baking time accordingly.

Frequently Asked Questions

What is the history of paska?

Paska is a traditional Ukrainian Easter bread that dates back to pre-Christian times. The bread was originally made with wheat and honey, and it was used as an offering to the gods.

Can I make paska without raisins and walnuts?

Yes, the raisins and walnuts are optional. You can leave them out or substitute them with other ingredients.

Can I freeze paska?

Yes, paska can be frozen for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

If you’re looking for a unique twist on the classic paska recipe, try this one that incorporates cream cheese into the dough. The result is a rich and creamy bread that is perfect for Easter brunch or any special occasion.