Paska

Paska Recipe from Ukraine: A Traditional Easter Bread

Region / culture: Ukraine | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 8 loaves

Introduction

Paska is a traditional Easter bread that is popular in Eastern European countries such as Ukraine, Russia, and Poland. It is a sweet bread that is often decorated with intricate designs and symbols to celebrate the Easter holiday.

History

Paska has been a part of Easter celebrations in Eastern Europe for centuries. The bread is often baked in a round shape to symbolize the sun and the coming of spring. It is traditionally made with ingredients such as flour, eggs, milk, and honey, which were often considered luxury items in the past.

Ingredients

5 lb (2.27 kg) of unbleached flour
1 stick of butter or margarine, plus more for rubbing at the end
3 packages of yeast (or 3.75 tsp of dry loose bulk yeast)
3 cups warm water (divided into 1 cup and 2 cups)
3 eggs, at room temperature
2 cans evaporated milk
8 tbsp honey
2 tbsp sugar (add a little more for sweeter dough)
1 tbsp salt
oil (for easier handling of the dough)
1 beaten egg for egg wash
a little yellow food coloring (optional)

How to prepare

Place the unbleached flour in a very large bowl or soup pot. Preheat the oven to warm for 15 minutes, then turn it off and place the pot (covered) inside for 1 hour to warm the flour.
Cut the butter or margarine into the flour and keep it warm.
In a large glass bowl, dissolve the yeast in 1 cup of warm water. Beat in the room temperature eggs.
Scald the evaporated milk and let it cool slightly.
Add 2 cups of warm water to the yeast mixture. Mix in the eggs, yeast, honey, sugar, salt, and optionally, the yellow food color. Let the mixture bubble.
Slowly add the yeast mixture to the warm flour. Oil your hands well and knead the dough for 15 minutes.
Transfer the dough to a large oiled bowl or soup pot. Cover it with plastic wrap and let it rise in the warm oven until it doubles in size.
Punch down the dough and return it to the pot to let it rise again.
Punch down the dough again until it becomes smooth and elastic.
Using a knife, cut the dough into 8 buns.
Grease the loaf pans.
Shape 3 buns into loaves and place them into the greased loaf pans.
Slash the top of the loaves with a knife and let them rise in a warm place until they double in size.
Brush the loaves with an egg wash.
Bake at 350 – 400°F (204°C) for 30 minutes.
Once done, rub butter all over the loaves to keep the crust soft.
Wrap the loaves in a plastic bag for storage.
(The beaten egg brushed on the dough before cooking gives it a shiny and brown appearance, like it was varnished and new). (The butter rubbed on after cooking keeps the crust soft for easier cutting).

Variations

Add raisins or dried fruit to the dough for a sweeter bread.
Top the loaves with sliced almonds or powdered sugar before baking for a decorative touch.
Substitute some of the flour with whole wheat flour for a healthier version of Paska.

Cooking Tips & Tricks

Make sure to warm the flour before mixing it with the other ingredients to help the dough rise properly.

- Knead the dough for at least 15 minutes to develop the gluten and create a light and fluffy bread.

- Let the dough rise in a warm place to ensure that it doubles in size before baking.

- Brushing the loaves with an egg wash before baking will give them a shiny and golden crust.

- Rubbing butter on the loaves after baking will keep the crust soft and make them easier to cut.

Serving Suggestions

Paska is traditionally served with butter, honey, or jam. It can also be enjoyed with a cup of tea or coffee.

Cooking Techniques

Preheat the oven to warm before placing the dough inside to help it rise.

- Scald the evaporated milk before adding it to the dough to improve the texture of the bread.

- Brush the loaves with an egg wash before baking to give them a shiny crust.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute honey with maple syrup or agave nectar for a different sweetness.

- Use almond milk or soy milk instead of evaporated milk for a dairy-free version of Paska.

Make Ahead Tips

Paska can be made ahead of time and stored in an airtight container for up to 3 days. It can also be frozen for longer storage.

Presentation Ideas

Decorate the loaves with intricate designs or symbols using colored icing or powdered sugar. Serve the bread on a decorative platter or basket for a festive touch.

Pairing Recommendations

Paska pairs well with a variety of dishes such as ham, cheese, and pickles. It can also be enjoyed with traditional Easter foods such as hard-boiled eggs and sausage.

Storage and Reheating Instructions

Store Paska in an airtight container at room temperature for up to 3 days. To reheat, wrap the bread in foil and warm in a 350°F (176°C) oven for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Paska contains approximately 250 calories.

Carbohydrates

Each serving of Paska contains approximately 40 grams of carbohydrates.

Fats

Each serving of Paska contains approximately 8 grams of fat.

Proteins

Each serving of Paska contains approximately 6 grams of protein.

Vitamins and minerals

Paska is a good source of calcium, iron, and vitamin D.

Alergens

Paska contains wheat, eggs, and milk, which may be allergens for some individuals.

Summary

Paska is a delicious Easter bread that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals such as calcium, iron, and vitamin D.

Summary

Paska is a traditional Easter bread that is rich in carbohydrates, fats, and proteins. It is a delicious and festive treat that is perfect for celebrating the holiday with family and friends.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Paska. It was a warm summer day, and I was visiting my dear friend Olga's house. Olga was known for her incredible baking skills, and she had invited me over to learn how to make some of her famous Ukrainian dishes. As we sat in her cozy kitchen, surrounded by the aroma of freshly baked bread and the sound of laughter, Olga handed me a tattered recipe card with the word "Paska" scrawled across the top in faded ink.

"This is a traditional Easter bread that has been passed down through my family for generations," Olga explained. "It's a labor of love, but the results are always worth it."

I eagerly studied the recipe, taking note of the ingredients and the detailed instructions. Olga guided me through each step, showing me how to knead the dough until it was smooth and elastic, how to let it rise until it doubled in size, and how to shape it into a beautiful braided loaf. As we worked together in the kitchen, I felt a sense of connection to my heritage and a deep appreciation for the legacy of culinary traditions that had been handed down to me.

As the Paska baked in the oven, filling the kitchen with a rich, buttery scent, Olga shared stories of her own grandmother, who had taught her how to make the bread when she was just a young girl. She spoke of the importance of preserving these recipes and passing them on to future generations, so that they would not be lost to time.

When the Paska emerged from the oven, golden and fragrant, we shared a slice together, savoring the tender crumb and the subtle sweetness of the bread. It was unlike anything I had ever tasted before, a true testament to the skill and dedication that went into making it.

From that day forward, Paska became a staple in my own kitchen. I made it every Easter, following Olga's recipe to the letter and adding my own personal touches along the way. Each time I baked the bread, I felt a connection to my roots and a sense of pride in carrying on a tradition that had been handed down to me with such care and love.

Over the years, I continued to refine the recipe, experimenting with different ingredients and techniques to make it my own. I shared it with friends and family, who marveled at the rich history and the delicious flavor of the bread. And as I passed the recipe on to my own children and grandchildren, I knew that I was honoring not only my friend Olga, but also the generations of bakers who had come before me.

Now, as I stand in my kitchen, kneading the dough for this year's batch of Paska, I am filled with gratitude for the culinary traditions that have shaped me and the people who have taught me to cook with love and care. I know that as long as I continue to bake this bread, I will be keeping alive a piece of my heritage and passing on a legacy of delicious food and cherished memories. And for that, I am truly thankful.