Paska is a Ukrainian Easter bread tradition, and is wonderfully light and soft with a slightly sweet flavour. The beautifully braided top and colourful Easter eggs will impress your guests at the dinner table this Easter. Compliments of Pastry Chef Clyde Pereira from Inn On The Twenty Restaurant at Inn On The Twenty.
Paska Easter Bread
Yields 12 servings
1 ½ cup Milk
½ cup Sugar
½ cup Water
1 package Yeast (active dry)
7 ½ cup All purpose flour
1/3 cup Melted butter
1 ½ tsp Salt
1/3 cup Raisins
For glaze: 1 Egg
- Mix yeast and water in a bowl. Set aside until yeast activates.
- Warm the milk until tepid.
- In a large bowl, combine activated yeast, warm milk, sugar, flour, eggs, salt and mix until a smooth dough is formed.
- Slowly add butter and raisins and continue mixing until the dough has developed.
- Cover the dough and let it rest until it doubles in size.
- Once dough has doubled, divide the dough into 3 equal parts.
- Roll each part into a long strip.
- Join the 3 strips at one end and braid the rest of the dough.
- Gently roll the braid into a bun and let it rise in a greased cake or bundt pan.
- Brush with egg wash and bake in a 400˚F oven for approximately 30 – 40 minutes.
- Once baked, demold and cool on a wire rack.
- Add colourful eggs in the center to make it extra festive.
- After it cools it can be glazed with apricot jelly.
- Add orange zest to the dough for extra flavor.
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