Paska Easter Bread Recipe

Name: Paska Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 teaspoon plus 1/3 cup sugar, divided; 4 cups warm water (110u00b0 to 115u00b0), divided; 1 cup nonfat dry milk powder; 13-1/2 to 14-1/2 cups all-purpose flour, divided; 6 eggs, beaten; 1/2 cup butter, melted; 1 tablespoon salt; 1 egg; 2 tablespoons water

Servings: persons

1
In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2
Punch dough down. Turn onto a lightly floured surface; divide in half and set one portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into six balls. Shape each ball into a 30-in. rope; make two braids of three ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into two long thin ropes; form into rosettes or crosses. Place one decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour.
3
In a small bowl, beat egg and water; brush over dough. Bake at 350u00b0 for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

1679

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1 teaspoon plus 1/3 cup sugar, divided, 4 cups warm water (110u00b0 to 115u00b0), divided, 1 cup nonfat dry milk powder, and more.

Yes, Paska Easter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Paska Easter Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions