Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Paska
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- Level: Easy
- Total: 4 hr (includes rising and cooling times)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 320
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 52 mg
- Sodium
- 257 mg
This traditional Eastern European bread makes an appearance each year at Easter. Depending on which country’s recipe you’re using, the level of sweetness can vary, it can include raisins (or not) or be drizzled with a sweet royal icing. Some are even baked in coffee cans, giving them straight sides lined with ridges. Whatever variety you’re making, the base is a rich and slightly sweet dough that is perfect for spring. This rendition of the holiday bread is inspired by the loaf we bought every Easter at our favorite bakery in Western Pennsylvania. Paska can be decorated in a variety of ways, but I kept it simple with an easy braid around the edge. You can make a more elaborate braid or cross two braids over top, if you like, just remember to use half of the dough for the base loaf and half for decoration. Leftover paska makes the most amazing French toast!
- Level: Easy
- Total: 4 hr (includes rising and cooling times)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 320
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 52 mg
- Sodium
- 257 mg
Ingredients
Dough:
Egg Wash:
Directions
- For the dough: Melt the butter in a small saucepan over low heat. Stir in the milk, honey, vanilla and 1/3 cup water. Let cool until just warm, about 100 degrees F.
- Combine the flour, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the milk mixture and whole egg and yolks. Mix on low until combined, then switch to the dough hook. Knead on medium, adding a little flour if needed, until the dough forms a loose ball on the hook. Continue to knead until the dough is smooth and springy, 4 to 5 minutes.
- Turn the dough out onto a floured work surface and knead it a few times to form a ball. Coat a large bowl with neutral oil and turn the dough to coat in the oil. Cover the bowl and let the dough rise until almost doubled in size, about 1 hour 15 minutes.
- Punch down the dough and divide in half. Brush an 8-inch round cake pan with neutral oil. Pinch 1 of the dough halves together underneath to form a ball, then roll between your cupped palms on the counter to tighten and neaten the ball. Place in the middle of the oiled pan (it won’t reach all the way to the edges). Divide the remaining dough half into 4 equal pieces. Roll each piece into a 7- to 8-inch-long snake. Twist 2 dough snakes together to form a coil and pinch both ends together. Repeat with the other 2 dough snakes. Arrange each coil around the edges of the dough ball and pinch the edges where they meet to seal. Cover loosely with oiled plastic wrap and let rise until almost doubled again, about 30 minutes.
- Meanwhile, position an oven rack in the center of the oven with no rack above it. Preheat the oven to 350 degrees F.
- For the egg wash: Beat the milk and egg in a small bowl. Brush the egg wash liberally over the risen dough. Bake until the bread is a deep golden brown and cooked through, 35 to 40 minutes. Let cool on a rack for 10 minutes, then remove from the pan. Let cool completely.
