Paska Easter Bread
A tall, rich egg bread decorated with dough braids and crosses, baked for Easter.
- Prep
- 60 min
- Cook
- 45 min
- Total
- 105 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 300 kcal
Equipment
- •Deep round tin
- •Stand mixer or strong arms
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 9 g
- carbs
- 46 g
- protein
- 8 g
- calories
- 300
Instructions
- 1
Whisk the yeast and a spoon of sugar into the warm milk and leave 10 minutes until frothy.
- 2
Beat the eggs with the rest of the sugar, add the milk mixture, melted butter and salt.
- 3
Work in the flour to a soft dough and knead for 12 minutes until it is smooth and springs back.
- 4
Rise in a warm place until doubled, about 90 minutes.
- 5
Keep back a quarter of the dough. Shape the rest into a ball and set it in a deep buttered tin.
- 6
Roll the reserved dough into ropes, braid them around the rim and lay a cross over the top.
- 7
Rise again for 45 minutes, glaze with beaten egg and bake at 175C for 40-45 minutes, tenting with foil once dark.
- 8
Cool completely in the tin before lifting out.
Chef's tips
This dough is heavy with egg and butter and rises slowly — give it warmth and time rather than more yeast.
Ingredient substitutions
- milk → half milk, half cream for a richer crumb
Storage
4 days wrapped at room temperature; freezes well whole.
Common mistakes to avoid
- •Rushing the second rise
- •Baking too hot so the outside sets before the middle cooks
Serving suggestions
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