Happy Belated Easter! We had unseasonably warm weather and bright sunshine on Easter Sunday in New York. 🙂 In the afternoon, we visited a local swan to admire her impressive nest.
I made this buttery and eggy Eastern European Paska to enjoy for breakfast over Easter weekend. My daughter braided the dough for the decorative cross. She did such a great job! 🙂 It was such a light and fluffy loaf- really delicious. We ate it topped with butter and jam. It was also recommended to eat with kielbasa or leftover Easter ham.
This recipe was adapted from King Arthur Flour.com. I used a bread machine to knead the dough and omitted the sugar topping. It could have been used as a beautiful centerpiece as well.
- 1 cup (8 oz) lukewarm water
- 1/2 cup (4 oz) whole milk
- 1 large egg
- 1/4 cup (4 tablespoons/2 oz) unsalted butter, at room temperature
- 5 cups (21.25 oz) all-purpose flour or bread flour
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 2 1/2 teaspoons salt
For the Topping:
- 1 large egg
- 1 tablespoon cold water
- coarse sugar, like turbinado, optional (I omitted the sugar)
- To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. (I used a bread machine.)
- Place the dough in a lightly greased bowl, and let it rise for 60 to 90 minutes, until it’s noticeably puffy. (I placed it in a warming drawer on the “proof” setting.)
- Turn the dough out onto a lightly floured surface; divide it into two pieces, one twice as large as the other. Take the larger piece, roll into a ball, and place it into a well-greased 9″ x 2″ round pan.
- Divide the other piece of dough into three equal pieces, and roll each out into a 20″ strand; use the three strands to create one long braid.
- Place the braid around the inside edge of the pan, or use it to form a cross over the top of the larger piece of dough.
- Cover the loaf and let it rise until doubled, about 45 minutes. (I used a proofing oven.)
- Towards the end of the rising time, preheat the oven to 350°F, preferably on convection, with a rack in the center.
- To make the topping: In a small bowl, beat the egg with the water. Brush the mixture gently over the top of the risen loaf, and sprinkle with coarse white sparkling sugar, if desired.
- Bake the bread for 35 to 45 minutes, or until it’s a rich golden brown. Remove it from the oven, and turn it out of the pan onto a rack to cool before cutting.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
The bread is super impressive!
Thank you!! It was so delicious. 🙂
It’s so beautiful!
Thank you so much, Elaine. ❤
Wow gorgeous bread! Lucky you to have a sunny nice day for it!
Thank you so much. 🙂 We were fortunate to have such a gorgeous day!
Beautiful loaf of bread – love the braiding your daughter did. Good job!!!
Thank you, Judi. I didn’t help her with the braid- she was SO proud of herself. 🙂
Just beautiful Josette!
Lovely! My dad makes these each year and has asked for help next year with the braid. I will use this as inspiration. Brilliant!
What a wonderful tradition! This dough was really nice to work with- so soft and tender.
That is. Just. Gorgeous. I’d definitely eat it with Kielbasa!
Thank you so much, Mimi. 🙂