Slovak Easter Paska Bread
Slovak Easter bread, also known as paska, is an eggy, yeast-raised round loaf, with the versatile dough also suitable for crafting chick-shaped rolls.
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Instructions
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Preheat oven to 350 F.
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Grease 3 (7x3-inch) round bread pans.
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Heat 2 cups milk, 1/2 cup sugar, salt, and butter in a saucepan until melted; cool to under 110 F.
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Dissolve yeast and 1 tablespoon sugar in warm water in a warmed mixing bowl; proof for 5 minutes.
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Add eggs, the cooled milk mixture, and 4 1/2 cups flour to the yeast. Mix for 1 minute with a dough hook on speed 2.
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Continue mixing on speed 2, gradually adding remaining flour, for 2 more minutes until dough is smooth, elastic, and clings to the hook.
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Place dough in a greased bowl, turn to coat, cover, and let rise in a warm place for 1 to 2 hours until doubled.
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Punch down dough, divide into thirds, reserving a small piece from each for decorations.
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Form each third into a round loaf in the prepared pans and decorate with the reserved dough.
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Cover and let rise again in a warm place for 1 to 2 hours until doubled.
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Brush dough tops with milk or beaten egg yolk.
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Bake for 40 minutes, or until golden brown and 190 F internal temperature.
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Remove immediately from pans and cool on a wire rack.