paska 3


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

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Paska or Czech Easter Bread


2 Packages Active Dry Yeast (1/4 Ounce Each)

1 Teaspoon Plus 1/3 Cup Sugar – Divided

4 Cups Warm Water (110° to 115°) Divided

1 Cup Nonfat Dry Milk Powder

13 ½ to 14 ½ Cups Unbleached Flour – Divided

6 Beaten Eggs

½ Cup Melted Butter

1 Tablespoon Salt


1 Egg

2 Tablespoons Water

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water.  Let stand for 5 minutes.  Add remaining water.  Beat in the milk powder and 5 cups flour until smooth.  Cover and let rise in a warm place until bubbly (for about 20 minutes).  Add eggs, salt, butter and remaining sugar.  Mix well.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface and knead until smooth surface.  Knead for about 8 to 10 minutes or until smooth and elastic. Place in a greased bowl (I like to use olive oil), turning once to grease the top.  Cover and let rise in a warm place for about an hour or until doubled. 

Punch dough down and turn onto a lightly floured surface.  Divide in half and set one portion aside.  Divide remaining portion in half.  Press each portion into a well-greased 10 inch spring form pan.  Divide reserved dough into six balls.  Shape each ball into a 30 inch rope.  Make two braids of three ropes each.  Place a braid around the edge of each pan, forming a circle.  Trim the ends of the braids, reserving dough scraps.  Pinch ends of braids to seal.  Shape scraps into two long thin ropes.  Form into rosettes or crosses.  Place one decoration on the center of each loaf.  Cover and let rise for an hour or until doubled.  In a small bowl, beat the egg and water together.  Brush over the dough.  Bake at 350° for 50 to 60 minutes or until golden brown.  Remove from pans to wire racks to cool.  Makes 2 loaves and serves 24


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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