Ukrainian Easter Paska



1 cakes



1/2 cup warm water
1-1/2 tbsp. yeast
1 tsp. sugar
6 eggs, beaten
1/2 cup white sugar
1/2 cup butter
1/2 cup oil
1 tsp. salt
3 cups scalded milk (cool to lukewarm)
10 to 11 cups flour


Combine water, sugar and yeast until dissolved, 10 minutes.

Combine the softened yeast with beaten eggs, add sugar, butter, oil, salt, and milk.
Mix in the flour and knead until smooth and elastic and blisters appear on surface of the dough. Cover, let rise in a warm place until double in bulk.

Punch down and let rise again.

Take dough, make a round base 1 inch thick, and cover the bottom of a round 9 inch greased pan.

Take 2 equal-sized pieces of dough, roll each to 36 inches in length. Place side by side and starting from center, entwine each other, do the other half in the same manner. Place the entwined length on the base, in a circle along the edge of the pan.

Roll 4 equal pieces of dough each to 10 inches lengths, entwine 2 lengths on the base to cross each other at the center, curl each end. Let rise to almost double in bulk.

Be careful not to let the paska rise too long, as the ornaments will lose their definition. Brush lightly with beaten egg.

Bake 400°F for 15 minutes then lower temperature to 350°F and bake 45 minutes or until done. If Paska gets to brown cover with foil.
Remove the loaves from the pans and allow them to cool.

Author's Comments

The Paska in the Easter basket reminds us that Christ is the Living Bread. Pride is taken in the ornamentation that decorates the top of the Paska----crosses, twists, rosettes, pine cones.

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