Paska, aka Easter Breadin Northern Europe, is a big part of the Easter tradition. Conventional Paska Bread consists of a round shaped, sweet tasting bread with raisins.
This recipe is my all-time favorite Paska Bread. I’ve made it many times and have never been disappointed. The process seems to be lengthy, but it’s actually pretty simple, as long as you follow the steps.
Paska is supposed to come out moist and flaky, but not crumbly. This recipe achieves all of the above.
Paska Bread Topping
Paska Bread is typically finished off with a topping. Combine together 2 cups of powdered sugar and 2 tablespoons of milk. Drizzle the mixture over the top of the paska bread.
Tips for The Perfect Paska Bread
- If you can get your hands on Canadian flour, I would highly recommend using it.
- Depending on the flour you use, you may need to add a little more. This dough is on the sticky side but shouldn’t be runny.
- To activate the yeast, the milk temperature should be at around 110°F – 120°F.
- Soak raisins before adding them to the dough; they will have a nicer texture.
- You can freeze paska without the glaze in an airtight container; thaw at room temperature.
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- 2 cup Powdered Sugar
- 3 tbsp Milk
- Combine warm milk together with yeast and two cups of flour. Combine by whisking all the ingredients together. Cover the bowl with a towel and set it aside in a warm place for about 30 minutes.
- While the dough is rising, separate the egg yolks from egg whites. Whisk egg yolks together with 1 cup of sugar. In a separate bowl, whisk whites until they turn into a foamy mixture.
- Mix egg yolks into the dough, followed by butter, vanilla extract and egg whites.
- If you’re using your mixer, mix in the rest of the flour in small portions. Knead the dough until it becomes elastic. In the picture, you can see how smooth the dough will turn out. The dough is going to be more on a sticky side.
- Cover the dough with a towel and set it aside to rise for about an hour.
- While the dough is rising, soak raisins in warm water for 15 minutes. Drain the raisins completely and mix them into the dough; Cover with a towel and set it aside, once again.
- The dough will be sticky, so you may want to oil your hands. Fill up each buttered pan, half way, with the dough. Cover the bread with a towel and set aside to rise for about 30 minutes.
- Bake at 350°F for about 30 minutes, depending on the size of your paska. Let the bread cool completely to room temperature.