Recipe: Traditional Russian Easter Paska, Easter Bread (Paska), Paska (with almonds)

Hi Cheryl,

Here are three recipes from our archives. None of these call for baking in a coffee can, but I hope one is similar to what you remember.

Traditional Russian Easter Paska
Source: Lloyd Malanka Dancers Cookbook
Yield: six small or four to five larger loaves

1 cup water -- lukewarm
1 tsp sugar
1 pkg dry active yeast
3 cups milk -- scalded
5 cups flour
6 eggs -- beaten
1/3 cup sugar
3/4 cup butter
1 tbsp salt
8 1/2 cups flour (approx.)

Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10 minutes. Combine the lukewarm milk with the dissolved yeast and 5 cups flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, approx. 45 minutes.

Add beaten eggs, sugar, melted butter and salt. Mix thoroughly. Stir in enough flour to make a medium soft dough. Knead until smooth and satiny. Cover and let rise 1 1/2 hours.

Punch down and let rise another 45 minutes. Shape into round loaves. Decorate the loaves with same dough. The central ornament on paska is usually the cross. Some homemakers decorate paska with breaded rolls. Be sure to grease pans well. Set the loaves in a warm place until almost double. Brush with melted butter.

Bake in a 400 degree F. oven for 10 minutes, then reduce the temperature to 375 degrees F. and continue baking for 30 minutes.

Easter Bread (Paska)
Source: Our Favorite Recipes by St. Anthony Croatian Catholic

1 Cake or pkg. yeast
2 cups Lukewarm milk
9 cups Flour
1 cup Butter -- soft
1 cup Sugar
4 Eggs
1 teaspoon Salt

Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside to rise in warm place.

Cream butter; add sugar and eggs and mix well. Add remaining milk. Knead until dough is smooth and elastic. Set aside in warm place until double in bulk.

Form into desired shapes. Allow dough to rise in double bulk in pans.

Bake at 350 F for 30 to 35 minutes. Halfway through baking, brush top with beaten egg yolk to which a little milk has been added.

Tip: If you melt 1 stick butter and knead into dough it will keep paska soft.

Paska (with almonds)
Posted By: Peggy
Date: April 5th 1998
Board: Recipelink.com Cooking Club

1 pkg Yeast
2 tbsp Warm water
1 cup Warm milk
1/4 cup Melted butter
1 1/2 tsp pGrated lemon rind
1 tbsp Blanched almonds
1/2 cup Sugar
1/8 tsp Almond extract
2 Eggs (well beaten)
3 cups Sifted flour
1 Egg yolk

Dissolve yeast in warm water and add to lukewarm milk. Add butter, lemon rind, sugar, and almond extract and mix well. Add flour and eggs. Knead until smooth and allow to rise until doubled in bulk. Then knead again.

Divide dough into three parts. Roll each portion into a long strip. Braid three strips into roll. Place on buttered pan, cover with towel and allow to rise until doubled in bulk again. Brush with beaten egg yolk. Sprinkle top with thin slivers of almonds.

Bake in moderate oven for about 30 minutes.

Happy Baking,

Betsy
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