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Paska Bread Ukrainian Or Polish Easter Bread

Paska Bread Ukrainian Or Polish Easter Bread - Simple Food Dishes

Growing up in a household where traditions wove through every meal, Easter was an occasion steeped in aromas and flavors. There was one showstopper that always took center stage: paska bread. 
This isn't just any bread — it’s an Easter bread with roots in both Ukrainian and Polish cultures, each bathed in its own unique charm. As our family gathered, laden with colorful eggs and the smells of spring, the golden crust of paska shined, inviting us to break bread together.
With its rich history and numerous variations, paska bread has become a staple for many families celebrating Easter. This story isn't just about bread; it's about continuity, love, and shared memories.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 48
Course: Breakfast
Cuisine: Ukrainian
Calories: 210
Ingredients Method Notes

Ingredients
  

Ingredients
  • For the Sponge:
  • 2 cups warm water not hot
  • 0.75 oz. active dry yeast three packets, 0.25 oz. each
  • 2 cups all-purpose flour
For the Bread Dough:
  • 1 cup granulated sugar
  • Golden raisins, added generously or sparingly to your preference
  • 1 to 2 tablespoons fine sea salt, to taste
  • Zest of 1 large orange, finely grated or 2 small ones
  • 2 cups whole milk
  • 5 One -lb. bag of all-purpose flour extra if dough needs adjusting
  • 8 large eggs, lightly whisked
  • 1 tablespoon pure vanilla extract
  • 1 lb. unsalted butter equivalent to 4 sticks
  • 1 egg, beaten, for brushing over the loaves

Method
 

Step 1: Prepare the Sponge
  1. Combine warm water and yeast in a bowl. Stir gently and let it sit until foamy, about 5-10 minutes. Add 2 cups of flour and mix well. Cover and let this mixture rest for about an hour in a warm spot.
Step 2: Make the Dough
  1. In a large mixing bowl, combine the sponge, remaining flour, sugar, salt, orange zest, milk, eggs, and vanilla. Mix until a shaggy dough forms.
Step 3: Knead
  1. Transfer the dough to a floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If it’s sticky, feel free to add a little extra flour. The goal is a soft but manageable dough.
Step 4: Let It Rise
  1. Place the dough in a greased bowl. Cover and let it rise in a warm place until it doubles in size, usually about 1-2 hours.
Step 5: Add Raisins
  1. Once risen, gently punch down the dough. Fold in the golden raisins and ensure they are evenly distributed.
Step 6: Shape the Loaves
  1. Divide the dough into two or three portions, depending on how large you want your loaves. Shape each portion into a round, tall loaf. Place them in greased baking pans, cover, and let rise again for about 30-45 minutes.
Step 7: Brush & Bake
  1. Preheat your oven to 350°F (175°C). Before baking, brush the tops with the beaten egg. Bake for about 30-40 minutes or until golden brown and sounds hollow when tapped on the bottom.
Step 8: Cool
  1. Let the loaves cool in the pans for a few minutes before transferring them to a wire rack. Enjoy!

Notes

  • Use Fresh Yeast: Always check your yeast's expiration date. Stale yeast won't rise properly.
  • Check Your Water Temp: Warm water is key for activating yeast. Too hot? It may kill the yeast. Too cold? It won’t activate it.
  • Don’t Rush the Rising: Allow the dough ample time to rise. Patience is truly a virtue in bread-making.
  • Experiment with Flavors: Feel free to add different zest or even nuts to the dough for a unique twist.
  • Keep an Eye on Baking Time: Ovens can vary. Start checking for doneness a few minutes early to prevent burning.