Slovak Paska Recipes

SLOVAK EASTER PASKA BREAD

Steps:

• Gather the ingredients.
• Grease 3 (7 x 3-inch) round bread pans and set aside.
• In a small saucepan, heat 2 cups milk, 1/2 cup sugar, salt, and butter over low heat until butter melts and sugar dissolves. Cool to lukewarm (no hotter than 110 F) and set aside.
• Dissolve yeast and 1 tablespoon sugar in warm water placed in a mixing bowl or stand mixer bowl that has been warmed. Let proof for 5 minutes.
• Add eggs, reserved milk mixture, and 4 1/2 cups of the flour. With the dough hook attachment, mix on speed 2 for 1 minute.
• Continue mixing on speed 2, and add remaining flour 1/2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of the bowl.
• Continue mixing 2 minutes longer or until dough is smooth and elastic. It will be sticky to the touch.
• Place dough in greased bowl, turning to grease top. Cover and let rise in warm place about 1 to 2 hours or until doubled.
• Punch down dough and divide into thirds, reserving a small piece of dough from each to make decorations.
• Shape each third piece of dough into a round loaf in the prepared pans. Using reserved dough, decorate with a cross in center or braids around the edge.
• Cover and let rise in warm place 1 to 2 hours or until doubled.
• Pre heat oven to 350 F. Gently brush tops of risen dough with milk or beaten egg yolk.
• Bake 40 minutes or until golden brown and an instant-read thermometer registers 190 F.
• Remove from pans immediately and cool on wire rack.
• Serve during your Easter dinner and enjoy!

PASKA EASTER BREAD

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.

PASKA BREAD

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.

PASKA SLOVAK EASTER BREAD

Steps:

• Combine flour, active dry yeast, sugar, and salt (dry ingredients) in a large bowl.
• Pour in the warm milk (not hot!) and water, crack in the whole egg, and add the softened butter.
• Process into a smooth, soft dough. First, mix the ingredients roughly in a bowl with a wooden spoon, then turn the mass onto a floured surface. Sprinkle a small handful of flour on the side. Start working the dough with your hands, and if it sticks, always 'dip' the dough in the prepared flour. Knead until the dough doesn't stick and is beautifully elastic.
• Return the smooth ball of dough to the bowl and cover with cling film. Put it in a warm spot to first-time rise for an hour. The volume of the yeasted dough should double. Halfway through the rising time, knead the dough briefly to support further leavening.
• Prepare the pan in which you will bake the paska bread. I used a small 8-inches springform pan. I greased the form lightly with butter and lined its bottom and sides with baking paper. Thanks to the butter, the paper sticks to the sides of the pan and holds nicely.
• From the risen bread dough, separate a quantity about the size of an egg. Divide this small egg-sized dough into four pieces and roll each into a thin strand. Twist two of each together, making a simple braid.
• Shape the remaining dough into a loaf and place it, seam side down, in the lined tin. Place the prepared braids over the dough in the shape of a cross. Tuck their ends between the loaf and pan's sides a little.
• Cover with a clean kitchen towel and put the prepared paska bread to rise for another hour.
• Make an egg wash: Whisk an egg with a fork in a medium bowl and brush the whole surface of the bread, braids included, with it.
• Preheat the oven to 356°F / 180°C (upper and lower heat). Transfer the paska bread to a wire rack, close the oven door, and bake for about 25-30 minutes, depending on its size.