Paska Bread

Paska Bread is the Ukrainian, Slovak version of the Easter Bread. The term Pasca is “Easter” in the Eastern Orthodox faith . All Easter Bread are sweet breads.

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Course: Breakfast

Cuisine: European

Keyword: breads, Easter Breads


  • 2 (0.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F or 45 degrees C)
  • 1/2 cup white sugar
  • 3 cup warm milk
  • 4 cup all-purpose flour
  • 6 eggs, beaten
  • 1/2 cup white sugar
  • 1 cup buter, softened
  • 1/4 tsp salt
  • 1/4 tsp lemon zest
  • 12 cups all-purpose flour
  • 1 egg
  • 1 tbsp water
  • 2 tbsp butter, melted


  1. In a large bowl, proof the yeast in 1/2 cup warm water until slightly frothy.
  2. In the meantime, dissolve 1/2 cup sugar in the warm milk, then cool to luke warm. Next, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and double in size. This should take about 2 hours. Stir in until well blended the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel.
  3. Add the remaining flour, a cup at a time, to form a very soft dough. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
  4. Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
  5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.

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