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“Paska is a round shaped Easter Bread, much richer than the ordinary bread. The top is elaborately decorated with fancy dough ornaments, having a cross as the central motif. The ornamental finishes on paska is given much attention because this bread is taken to church on Easter morning in a special basket along with small portions of other Easter foods. The priest blesses the filled baskets, while the choir sings the traditional Ukrainian Easter hymn "Christ is risen."”
1hr 30mins
2 paska's

Ingredients Nutrition


  1. In a medium bowl combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 1/4 warm water (100° to 110°).
  2. Mix until smooth.
  3. Set bowl aside until mixture is bubbly, 10 to 15 minutes.
  4. FOR THE SPONGE: Add 4 cups of the flour and milk to yeast mixture.
  5. With a wooden spoon, mix until well combined.
  6. Cover with plastic wrap, and let rise at room temperature until double in size, about 30 minutes.
  7. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat 3 eggs, 8 egg yolks, and sugar until light and pale yellow, about 5 minutes.
  8. Add the SPONGE mixture.
  9. Add salt, vanilla extract, lemon zest, orange zest, rum or brandy, melted butter, and vegetable oil.
  10. Whisk on medium speed until combined.
  11. Remove whisk attachment from machine, and fit with the dough hook attachment.
  12. With mixer on medium-low speed, gradually add enough of the remaining 8 cups flour until dough comes away from side of bowl.
  13. Transfer dough to a clean work surface.
  14. Knead dough, adding any remaining flour if necessary, until smooth and elastic, 5 to 10 minutes.
  15. Transfer dough to a large bowl, and cover with a cloth or plastic wrap.
  16. Place in a warm spot away from drafts, and let it rise until double in size, 1 to 2 hours.
  17. {Ihad no dough hook so I used wooden spoon and then my hands,{mix well at least 15 min.
  18. by hand} Place rack in lower two-thirds of oven, and heat to 350°.
  19. Butter two 9-inch saucepans.
  20. Cut a piece of waxed paper{I use parchment paper} about 2 inches longer than the circumference of the saucepan.
  21. Fold this in half lengthwise to make a double thickness.
  22. Place inside the saucepan, patting it to adhere to the butter.
  23. The collar should extend 3 to 4 inches above the rim of the saucepan.
  24. Seal the 2-inch flap with more butter.
  25. {Butterwaxed paper or parchment too}[I like to cut out circles and put on the bottom off pan, paska comes out easier] When dough has doubled in bulk, punch down, and set aside one-third of dough in a medium bowl covered with plastic wrap for decorations.
  26. Divide remaining two-thirds dough evenly between saucepans.
  27. Place bowl and saucepans of dough in a warm place to rise for about 30 minutes.
  28. After 30 minutes, on a clean work surface, shape reserved dough into desired motifs—solar, crosses, rosettes, birds, braids, scrolls, etc.
  29. Keep any dough that is not being used covered with plastic to prevent it from drying out.
  30. TO ATTACH MOTIFS: Brush surface of risen dough in saucepans with 3 lightly beaten egg whites.
  31. Attach decorative dough ornaments, using a toothpicks to secure motifs to loaves and leave them on until paska is baked and then gently remove toothpicks.
  32. Keep in a warm place to rise until it reaches almost the top of pans, 20 to 30 minutes.
  33. FOR THE GLAZE: In a small bowl, whisk together remaining 3 egg yolks and 1 tablespoon water.
  34. Brush egg mixture on surface of loaves.
  35. Bake 350 F.
  36. for 10 minutes, then lower the oven temperature to 325°, and bake for an additional 50 minutes.
  37. Cool paska in pans for 30 minutes.
  38. When paska has cooled but is still warm, gently remove from pans, and transfer to a rack to cool.
  39. Makes two 9-inch round loaves.

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