Paska Easter Bread
This Paska Easter Bread recipe is just what you need for upcoming Easter. It is light, sweet, loaded with raisins and decorated with glaze.
Servings 20 servings
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Bread
- 6 cups all-purpose flour
- 2 cups lukewarm milk
- 2 packs active dry yeast (16gr)
- 6 eggs room temperature
- ½ cup unsalted butter melted (113 gr)
- ½ cup granulated sugar
- 2 cups raisins
- orange zest
Topping
- 1 cup powdered sugar (sifted)
- 2 Tablespoons milk
Instructions
Baking Paska
- Soak raisins in warm water.
- In the mixing bowl combine lukewarm milk with active dry yeast.
- Add ½ cup of flour and mix well.
- Cover the bowl with a plastic wrap or kitchen towel and set aside in a warm place for about 30 minutes.
- Whisk eggs and sugar until light and fluffy. Add yeast mixture and 1 cup of flour, followed my melted butter.
- Mix the rest of the flour into the dough in small portions.
- Using the dough hook attachment, knead the dough until it becomes elastic and a bit sticky.
- Cover the dough with a towel and set it aside to rise for about 30 minutes.
- While the dough is rising, drain the raisins.
- Mix raisins and orange zest into dough.
- With the oiled hands, fill up each paskas bread molds about halfway with the dough.
- Cover the molds with towel and allow them to rise for about 30 minutes.
- Preheat oven to 350 F
- Bake the bread at 350 F for about 30 minutes, depending on the size of your paska.
- Let the bread cool completely at room temperature.
Making Paska Topping
- In the bowl, whisk sifted powdered sugar and milk together until smooth.
- Glaze top of easter bread. Optionally, add some sprinkles on top or buttercream flowers.