Veronica'S Paska - German Easter Bread Recipe

Name: Veronica'S Paska - German Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs,separated, beat the egg whites till stiff but not dry; 4 cups warm milk; 3/4 cup shortening; 3/4 cup butter; 1 1/2 cups warm water; 4 cups sugar; 2 teaspoons lemon juice; rind of one lemon, zested; 1 1/2 teaspoon salt; ⅛ cups flour; 4 tablespoons fast rising yeast; 16 small tin loaf pans that you get at the baking isle (smaller that usual loaf pans)

Servings: persons

12 eggs,separated, beat the egg whites till stiff but not dry
4 cups warm milk
3/4 cup shortening
3/4 cup butter
1 1/2 cups warm water
4 cups sugar
2 teaspoons lemon juice
rind of one lemon, zested
1 1/2 teaspoon salt
⅛ cups flour
4 tablespoons fast rising yeast
16 small tin loaf pans that you get at the baking isle (smaller that usual loaf pans)

1
Melt the shortening and butter in the warm milk.
2
Beat the egg yolks, add the 4 cups of sugar, lemon juice and lemon zest, mixing well.
3
Add the milk mixture to the yolk mixture along with the salt and mix well.
4
Stir the yeast into 8 cups of flour in very large bread mixing bowl. Mix in the warm liquids. Add about 10 more cups of flour, 2 at a time, mixing in well each time.
5
Let rise until double, about 1 hour. (If it takes longer, wait for it!) Divide into 16 sections,first in half, then into 8ths. Form into loaves, kneeding on counter sprinkled with flour. Put into greased tin loaf pans. Cover with clean t-towels in a warm part of the kitchen, not drafty.
6
Allow to double in size again.
7
Bake on bottom rack of oven, preheated to 275 for 30-35 minutes.
8
Frost with Paska frosting, and for those of you with a love of rich food, make the Paska Cheese spread, (my husband's favourite).
9
Plain, sliced and toasted is my favourite.

1672

kcal

Calories

Fat

219

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 12 ingredients. The key ingredients include: 12 eggs,separated, beat the egg whites till stiff but not dry, 4 cups warm milk, 3/4 cup shortening, 3/4 cup butter, and more.

Yes, Veronica'S Paska - German 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!

Veronica'S Paska - German Easter Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions