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Paska Easter Bread Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 3 hours 5 minutes
  • Yield: 12 servings

Description

Paska Easter Bread is a traditional sweet, rich bread celebrated during Easter, featuring a tender crumb packed with dried or candied fruits and flavored with vanilla and lemon zest. This soft, slightly dense bread is perfect for festive occasions, topped with a glossy sugar glaze and colorful sprinkles for a delightful finish.

Ingredients

Dough Ingredients

  • 1 cup milk* (if using active dry yeast, see notes)
  • 1/2 cup unsalted butter (114 grams or 1 stick)
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest from 1 medium lemon
  • 2 1/4 teaspoons instant yeast
  • 4 cups bread flour (560 grams)
  • 1 1/2 cups dried or candied fruit** (such as raisins, dried cranberries, dried apricots)

Glaze Ingredients

  • 1 1/2 cups powdered sugar (200 grams)
  • 1 tablespoon corn syrup
  • 3 to 4 tablespoons milk
  • Multi-colored nonpareils as needed

Notes on Ingredients

  • *If using active dry yeast, dissolve it in 1/4 cup warm water and reduce the milk to 3/4 cup.
  • **Suggested fruit mix: 1/2 cup raisins, 1/2 cup dried cranberries, 1/2 cup dried apricots, soaked and drained well.

Instructions

  1. Soak Fruits: If using dried fruits like raisins or dried cranberries, soak them in really hot water while you prepare the rest of the recipe to plump them up.
  2. Prepare Yeast: For active dry yeast, dissolve it in 1/4 cup warm water and reduce the milk to 3/4 cup accordingly. If using instant yeast, use 1 cup milk as is.
  3. Heat Milk Mixture: In a small saucepan, gently heat the milk, butter, sugar, and salt just until the butter is melted. Allow the mixture to cool to lukewarm before using.
  4. Mix Wet Ingredients: Pour the lukewarm milk mixture into a mixing bowl fitted with a dough hook. Whisk in the yeast, eggs, vanilla extract, and lemon zest thoroughly.
  5. Add Flour and Fruit: Add half of the flour to the mixture and beat on medium speed until smooth and completely combined. Drain the soaked fruit very well and squeeze out excess water. Combine the fruit types, then add them along with the remaining flour to the batter. Beat until smooth, then continue beating for 3 more minutes to develop the dough.
  6. First Rise: Spray a container at least three times the size of the dough with non-stick spray. Place the dough inside, cover with plastic wrap, and mark the time. Let the dough rise until it has at least doubled in size. For cooler rooms, place the container in the oven with the light on to maintain a warm environment (around 85°F), checking the temperature and propping the door open if it gets too warm.
  7. Refrigeration Option: After rising, the dough can be worked immediately or refrigerated for up to 3 days.
  8. Shape Dough: When ready to bake, spray your pan well. Shape the dough into a ball and place it in the pan, flattening it slightly so the dough comes up about halfway or a bit more. Cover and allow to rise again for 1 to 1 1/2 hours until light and risen.
  9. For Smaller Breads: For individual Easter breads, weigh out 40 grams for 2-ounce containers or 90 grams for 5-ounce containers. Spray containers well, place dough portions inside, cover, and let rise for about 1 1/2 hours.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the large Easter bread for 35 to 40 minutes until deeply browned, loosely covering the top with foil if it browns too quickly. Bake smaller breads for 20 to 25 minutes. Allow to cool completely before glazing.
  11. Prepare Glaze: Mix powdered sugar, corn syrup, and 3 to 4 tablespoons milk together with a spoon to avoid air bubbles, aiming for a glaze that runs down the sides of the bread but remains thick enough on top. Add milk sparingly if needed to adjust consistency.
  12. Glaze Large Bread: Pour the glaze in the middle of the large bread and gently push it over the edges so it drips down the sides. Immediately sprinkle with multi-colored nonpareils for decoration.
  13. Glaze Small Breads: Apply smaller amounts of glaze to individual breads, sprinkle with nonpareils immediately, and allow glaze to dry completely before serving.

Notes

  • Active dry yeast requires dissolution in water and adjustment of milk quantity.
  • Soaking dried fruit plumps them and prevents dryness in the bread.
  • Maintaining a warm environment is key to proper dough rising, especially for rich doughs.
  • The dough can be refrigerated after rising for convenience; shape and proof when ready to bake.
  • Use non-stick spray liberally on containers and pans to prevent sticking.
  • Glaze should be thick but pourable; avoid whisking to reduce air bubbles.
  • Cover bread loosely with foil if browning too fast in oven.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Eastern European

Find it online: https://sarabaking.com/paska-easter-bread-recipe/