Ukrainian Easter Bread Recipes

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.

UKRAINIAN EASTER BREAD

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.

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.

UKRAINIAN COUNTRY BABKA

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.

PASKA BREAD

Steps:

• Combine the sugar, warm water and yeast and allow to sit for about 10 minutes until the yeast becomes soft and starts to bloom.
• Combine the yeast mixture with the cooled scalded milk and 5 cups flour.
• Cover and allow to rise in a warm place until light and bubbly. Depending on how warm your warm place will be this could take an hour or so.
• Once you have reached the light and bubbly stage it is time to add the melted butter, 6 beaten eggs, 1 cup sugar, 1 Tablespoon salt and Stir to combine.
• Add enough flour to make the dough come together. It should not be too sticky or too stiff. This could be up to 10 cups of additional flour
• Place the dough in a large pot or bowl, cover and allow to rise in a warm place until double in size.
• After the rise, punch the dough down and work it into a smooth ball adding additional flour if needed.
• Divide the dough into rounds, or braid it or shape it for small loaf pans. Make sure the dough is tight and well worked before you place it on a pan.
• Cover and allow the dough to rise ONE MORE TIME! Yes, this is the FINAL rise.
• Whisk together the egg with about a tablespoon of water to make an egg wash.
• Brush the egg wash over the dough for a shiny finish when the bread comes out of the oven. Score the dough if you are looking for a bit of decoration.
• Bake at 400 F for 15 minutes.
• Lower the temperature in the oven to 350 (but don't remove the bread). Cover the bread with foil to prevent over browning.
• Bake an additional 25 minutes at 350.
• Cool completely and store wrapped in plastic wrap or a zip top bag to keep it fresh.

PASKA BREAD

Steps:

• Stir sugar into warm water. Sprinkle yeast on top of sugar water, gently incorporate. Allow to sit for 10-15 minutes, until bubbly.
• In a stand mixer, cream together butter and sugar until fluffy. Add eggs, continue to cream until well incorporated and fluffy once more.
• Add juices, zest, and salt to the mixture, mix until combined. Add scalded milk, continue to mix until well incorporated and smooth. Add 4 cups of flour, combine well. Add yeast mixture, mix until well incorporated.
• If you have a dough hook attachment for your mixer, affix it now.
• Slowly add remaining flour until a good, coherent bread dough comes together. It should be only very slightly sticky to the touch - not super sticky, and not really DRY.
• Turn dough out onto a floured surface, and knead for a few minutes. Dough should be smooth, elastic, and no longer sticky when it's been kneaded enough.
• Put dough into a lightly greased bowl or pot, cover top with plastic wrap, and allow to rise in a warm area until doubled in size, about 1 1/2-2 hours. Once doubled, beat down the middle of the dough and allow to rise another hour.
• Reserve about 1/3 of the dough for decorations, and divide remaining dough out among the pans you'll be using (grease them first!). For reference, we used a 9″ round pyrex pot, a large loaf pan, and 3 mini loaf pans to bake ONE batch of this. It makes a *LOT* of bread... this is a good thing!
• For the main body of your breads, you'll want the dough to fill about 1/3 of each baking pan - they'll rise a LOT. Halfway full if you're adventurous, but don't say I didn't warn you. Cover pans and reserved 1/3 dough loosely with plastic wrap and allow to rise another 30 mins.
• Once your 30 minutes are up, use the reserved dough to make designs on the top of each loaf.Braids, twists, curls, crosses and rosettes are popular/traditional, but have fun with it. (Google can be a great source of design inspiration.) Toothpicks can be used to help secure designs in place until after baking. Cover loosely with plastic, allow to rise one last time, 30 minutes.
• While your dough is rising, whisk together the remaining egg yolks and water to create an egg wash. This glaze will give your finished Paska a shiny, dark brown finish. Beautiful!
• Preheat oven to 350°F.
• Once final rise is finished, brush entire top of each loaf with egg wash. Bake loaves for 10 minutes. Without opening the oven door, lower the heat to 325°F and continue to bake for another 40 minutes.
• Cool Paska for 10-15 minutes (if you can handle the wait), then gently remove from pans and transfer to a wire rack or wooden cutting board to continue cooling.

EASTER BREAD, OR UKRAINIAN BABKA

Steps:

• Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded (near boil).
• Add in the cup of cold water and let the mixture cool.
• Take the 1/2 cup of warm water and 1 tsp of white sugar, mix in your yeast thoroughly and let it start bubbling away.
• Beat your egg yolks and turmeric (or saffron if you want traditional). The turmeric gives the bread it's lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
• Add the egg mixture to the warm milk mixture. You need to let the saffon dissolve in the warm mixture before you move on, if you use saffron!
• Then add the yeast mixture to the bowl.
• I used the mixer for this now because it is one heck of a job. Mix the salt into your flour then add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
• My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
• Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover it with a damp tea towel.
• Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. You want to fill the tins only half way with punched down dough, this dough rises like you wouldn't believe!
• Grease the ever lovin' heck out of those coffee tins. (I use the medium size, the 13-16 oz coffee tins, NOT the large ones!) This would make a perfect 7 tins. You can also make it in a loaf pan.
• Time to let it rise again, Let the dough rise until it is almost at the top of the can. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
• Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.
• Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
• Once they are nearly done, brush with the beaten egg and cook until the bread is finished.
• The bread will sound hollow on top when tapped & be a lovely brown.
• Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.
• If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.
• If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.
• Cool on racks for a couple of hours ... if you can wait!

UKRAINIAN EASTER BABKA

Steps:

• Gather the ingredients.
• Scald the milk and cool it to 110 F.
• Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
• In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
• Transfer the yeast mixture to the milk-flour paste, mixing well.
• Cover with plastic wrap and let rise until light and bubbly.
• Gather the ingredients.
• In a large bowl or stand mixer, beat the egg yolks , whole eggs, and salt.
• Add 1 cup sugar and continue beating until light.
• Beat in the butter, vanilla, and lemon zest .
• Add the sponge to this mixture and mix well.
• Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
• Knead in the optional raisins.
• Cover with greased plastic wrap and let rise until doubled.
• Punch down dough, knead a few times, and let it rise again.
• Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
• Cover with greased plastic wrap and let rise until tripled.
• Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.
• Heat oven to 375 F.
• Bake babkas 10 minutes.
• Then lower temperature to 325 F and bake 30 minutes.
• Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
• Remove from the oven and let stand in the pan for 10 minutes.
• Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
• If desired, the cooled loaves can be iced with a simple confectioners' sugar glaze , letting it drip down the sides for a decorative effect.
• Serve and enjoy!

UKRAINIAN BABKA BREAD (EASTER BREAD)

Steps:

• In a large bowl, stir the yeast into the warm milk to dissolve and let sit for 5 minutes.
• Add 3 cups flour and mix with a wooden spoon. Cover the bowl with plastic wrap and place in a warm, draft-free area until the dough has doubled in size, about 1 1/2 - 2 hours
• If you choose to use the golden raisins, soak the raisins for 30 minutes in warm water, then drain and pat dry with paper towels before using. This will keep the raisins soft in the bread and hard.
• Transfer the dough to the bowl of an electric stand mixer and add the sugar, melted butter, egg yolks, salt, vanilla, and golden raisins. Mix to just combine.
• Add the 4 cups of flour, one at time; mixing between each cup.
• Mix on low to medium-low speed until the dough comes together, adding more flour one tablespoon at a time, if needed. The dough will be a bit sticky.
• Turn the dough out onto a lightly floured surface and knead until it forms a smooth dough, about 5 minutes, again adding more flour one tablespoon at a time, if needed.
• Divide the dough into three equal sections and shape into loaves, then transfer to three 8x4-inch greased loaf pans. Cover loosely with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
• When the dough has about 10 minutes left to rise, preheat oven to 400 degrees F. **
• Brush the tops of the loaves with the egg wash.
• Bake the loaves for 10 minutes, then reduce the temperature to 350 degrees F** and bake for an additional 40 minutes, or until the loaves are golden brown.
• If the loaves are beginning to get too dark, place a tented or loose piece of foil over top.
• Let the bread to cool in the pans for about 15 minutes, then turn the loaves onto a wire rack to cool completely.
• ***Store leftover bread in a re-sealable plastic bag and keep at room temperature for up to 3 days.
• Recipe from Ukrainian Cookbook by the SS Peter and Paul Church

Steps:

• Break egg into a 2 cup measuring cup and add enough water to make 1 1/2 cups. Beat well and place in bread machine. Add milk powder, sugar, melted butter, oil, salt, flour and yeast.
• Set bread machine to dough cycle and press start. When finished, remove dough from the machine. Divide dough by setting aside enough dough to create the decorations to be placed on top (* Note: I set aside about 1/6 of the dough, but it will be more or less depending on the decorations you make)
• Shape the rest of the dough into a round loaf and place in a greased (with vegetable shortening), round shallow pan. Depending on the size you use, you may need to use more than one pan.
• Decorations: decorate the loaves with the dough previously set aside.The central ornament on pasta is usually a cross. Roll the strips of dough approximately 1/4- 1/2 inch in diameter. Here are some ideas:
• Set the loaves in a warm place and let the dough rise for 45 minutes to 1 hour.
• Carefully watch the ornaments while rising so that it does not get out of shape. The shape can be corrected by gently inserting a wooden toothpick or cake tester, along the side of the ornamentation that has risen too much.
• Before baking brush the top of the Paska with a beaten egg diluted with 1 tbsp of water (which I forgot to do in the photo) * It's not absolutely necessary, but it's just not as shiny.
• Bake at 350 degrees F/175 degrees C for 25-35 minutes or until golden brown. * If ornaments are browning too quickly, cover very loosely with tinfoil or parchment paper.
• Cool in pans for approximately ten minutes before gently removing. Cool on a wire cooling rack.

UKRAINIAN EASTER BREAD (PASKA)

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.

Steps:

• In a small bowl, beat egg, egg yolks, butter, sugar, salt, milk powder, orange juice, orange zest, and vanilla. Pour into the bread maker. Add 1 cup water, minus 1 tbsp.
• Add flour, then form a small crater with your finger in the top of the flour and pour yeast into this crater. *Do not dig the hole so deep that the liquid comes through; make sure the yeast ONLY touches the flour and not any of the liquid
• Set bread machine on dough cycle and when 'add fruit/ingredients' signal goes off, add raisins.
• When dough cycle is complete (usually about 1 hours and 20 minutes in the bread maker), remove from bread machine.
• Prepare 3 juice tins (I use 48 oz /1.36 L tomato juice tins) by greasing generously with shortening and divide dough into 3 balls. Place balls into 3 juice tins and let rise until double in bulk (in warm place). (about 45 mins- 1 hour)
• Beat egg whites until foamy and brush tops of loaves.
• Bake on low rack of oven on 375 degrees F for 20 - 25 minutes or until golden brown on top (if loaves are browning too fast, cover with aluminum foil)
• Check for doneness: The old-fashioned way: Remove from oven and knock on the bottom of the tin with your knuckles. If done, it will sound hollow when tapped.The best way: use a thermometer to assess the doneness of breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked. I use this instant read thermometer- (affiliate link) -it's great for everything food related!
• Remove loaves from oven, cool slightly and remove from tins onto pillows covered with tea towels.
• Slice in rounds and serve with butter, if desired.

UKRAINIAN EASTER PASKA

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.