Easter Paska Recipes

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PASKA EASTER BREAD RECIPE (KULICH)



Paska Easter Bread Recipe (Kulich) image

Traditional Paska Easter Bread Recipe a.k.a. Kulich has been made by our family for generations.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 7h5m

Number Of Ingredients 13

2 cups + 2 Tbsp warm milk (I used whole milk)
6 large eggs (room temp)
1 Tbsp active dry yeast
2 cups sugar
2 sticks unsalted butter ((1/2 lb or 226 gr), melted (if using salted butter, omit salt))
1/2 tsp salt
1/2 cup sour cream
1 tsp vanilla extract
9 cups all-purpose Canadian flour (divided)
1 to 1 1/2 cups raisins (white or brown)
2 cups powdered Sugar
3 Tbsp Lemon Juice
3 Large Panettone Paper Molds; we purchased them on Amazon

Steps:

  • In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
  • Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
  • Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
  • Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
  • Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.

EASTER PASKA



Easter Paska image

Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 loaves

Number Of Ingredients 16

1/3 ounce active-dry yeast (from two 1/4-ounce envelopes)
6 2/3 cups plus 1 teaspoon all-purpose flour
1/2 cup plus 1 teaspoon sugar
1/3 cup warm water
1 1/3 cups high-gluten bread flour
1 2/3 cups milk, warmed
2 large eggs
8 large egg yolks
1/3 cup canola oil, plus more for bowl and brushing dough
1/2 teaspoon pure vanilla extract
Zest of 1/2 lemon
1 teaspoon spiced rum
1 tablespoon plus 1 teaspoon salt
1/3 cup unsalted butter, melted and cooled
Nonstick cooking spray
1 large egg white, beaten

Steps:

  • In a large bowl, stir together yeast, 1 teaspoon all-purpose flour, 1 teaspoon sugar, and warm water; let stand until foamy, about 5 minutes. Add 1 1/3 cups all-purpose flour, high-gluten flour, and milk; stir to combine. Cover with plastic wrap and let stand in a warm place until bubbles form, about 30 minutes.
  • Meanwhile, in the 5-quart bowl of a professional-size 10-speed mixer fitted with the paddle attachment, beat together eggs, 6 egg yolks, and remaining 1/2 cup sugar on high speed. Slowly add canola oil and mix until pale and fluffy, 3 to 5 minutes. Add vanilla, lemon zest, and rum; mix to combine.
  • Attach the dough hook attachment to mixer. Add salt, 4 2/3 cups all-purpose flour, and yeast mixture. Mix on low speed until dough comes together. Slowly add butter; continue mixing until dough is no longer sticky, 10 to 15 minutes, adding remaining 2/3 cup all-purpose flour, a tablespoon at a time, to prevent sticking. Alternatively, you can knead dough by hand until smooth, 20 to 30 minutes. Transfer to a large lightly-oiled bowl; shape into a ball and lightly coat top with oil. Cover with a clean kitchen towel, followed by a layer of plastic wrap, and then a second clean kitchen towel; let stand in a warm place until doubled in size, about 2 hours.
  • Line the bottom of two 6-quart ovenproof saucepans with waxed paper rounds. Line sides with waxed paper, leaving an overhang of 3 inches; spray paper with nonstick cooking spray and set aside.
  • Weight out two 1 1/2-pound pieces of dough; pinch and shape each piece into a flat disk and transfer to prepared saucepans. Using a toothpick, pierce the dough to remove air bubbles. Cover with a clean kitchen towel; let stand in a warm place while preparing decorations.
  • Form remaining dough into suns, cross shapes, and fertility symbols for decoration. Brush tops of each loaf with egg white and top with decorative dough; secure using toothpicks. Cover with a clean kitchen towel and let loaves stand in a warm place until dough comes to top of pan, about 2 hours.
  • Preheat oven to 325 degrees. In a small bowl, whisk together remaining 2 egg yolks with 2 teaspoons water. Brush tops of loaves with egg yolk mixture and transfer to oven; bake until tops are golden brown, about 1 hour. If paska begins to brown too quickly, cover with parchment paper-lined aluminum foil.
  • Remove paska from oven. Immediately remove from pans and gently remove toothpicks from bread. Transfer to clean kitchen towel and cover with a second clean kitchen towel to cool. Paska can be frozen for up to 6 months.

PASKA BREAD



Paska Bread image

This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Provided by Tiffany Leyda

Categories     Bread     Yeast Bread Recipes     Egg

Time 6h40m

Yield 18

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
½ cup white sugar
1 cup butter, softened
¼ teaspoon salt
¼ teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted

Steps:

  • Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
  • In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
  • Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
  • Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
  • Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

Nutrition Facts : Calories 599.6 calories, Carbohydrate 98.3 g, Cholesterol 106.1 mg, Fat 15.4 g, Fiber 3.2 g, Protein 15.7 g, SaturatedFat 8.6 g, Sodium 160.8 mg, Sugar 13.5 g

PASKA EASTER BREAD



Paska Easter Bread image

Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 1/3 cup sugar, divided
4 cups warm water (110° to 115°), divided
1 cup nonfat dry milk powder
13-1/2 to 14-1/2 cups all-purpose flour, divided
6 large eggs, room temperature, beaten
1/2 cup butter, melted
1 tablespoon salt
EGG GLAZE:
1 egg
2 tablespoons water

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.

Nutrition Facts : Calories 342 calories, Fat 6g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 380mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.

UKRAINIAN EASTER PASKA



Ukrainian Easter Paska image

Ukrainian Easter bread or known as paska is a richer version of plain white bread that is often decorated with religious symbols made of dough.

Provided by Barbara Rolek

Categories     Dessert     Side Dish     Bread

Time 2h45m

Number Of Ingredients 12

For the Dough:
1 1/2 cups milk
1/2 cup plus 1/2 teaspoon sugar
1/2 cup water (lukewarm)
1 (0.25-ounce) package active dry yeast
7 1/2 cups all-purpose flour (divided)
3 large eggs (room temperature; beaten)
1/3 cup butter (melted)
1 1/2 teaspoons salt
For the Egg Wash:
1 large egg (room temperature)
2 tablespoons water

Steps:

  • Cover the pan with greased plastic wrap and let rise until almost doubled.
  • Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

Nutrition Facts : Calories 403 kcal, Carbohydrate 70 g, Cholesterol 78 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 10 g, Fat 8 g, ServingSize 1 Ukrainian paska (12 servings), UnsaturatedFat 0 g

UKRAINIAN EASTER CHEESE (PASKA)



Ukrainian Easter Cheese (Paska) image

This unbaked cheese Paska was one of my mother Sofia's traditional Ukrainian Easter recipes. She passed away in 1995 so I have been making it ever since. It is easy to make, very rich, and a hit every time. Decorate with the fruits of your choice.

Provided by Tania Mychajlyshyn- D'Avignon

Categories     Holidays and Events Recipes     Easter     Desserts     Cakes

Time P1D

Yield 16

Number Of Ingredients 9

16 ounces farmer cheese
12 ounces cream cheese (such as Philadelphia®), softened
½ cup unsalted butter, softened
4 hard-boiled egg yolks
1 cup superfine white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon grated lemon zest, or more to taste
1 teaspoon grated orange zest, or more to taste

Steps:

  • Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
  • Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
  • Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
  • Chill until Paska is firm, overnight to 24 hours.
  • Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 13.8 g, Cholesterol 116.6 mg, Fat 22.5 g, Protein 9.2 g, SaturatedFat 14.7 g, Sodium 269.4 mg, Sugar 12.7 g

UKRAINIAN EASTER BREAD (PASKA)



Ukrainian Easter Bread (Paska) image

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

2/3 cup milk
1/3 cup sugar
1 tablespoon active dry yeast, 1 pkg
3 -3 1/2 cups all-purpose flour
2 eggs
5 egg yolks
1 teaspoon vanilla extract
1 grated lemon, zest of
2 teaspoons salt
3/4 cup unsalted butter, softened
1/2 cup raisins
1/4 cup golden raisin

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.

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