When it comes to Easter food traditions, we all know about dyed eggs, ham and even the classic bunny cake. But you might not be as familiar with paska. This rich braided bread is served up on Easter Sunday in many Eastern European homes from Poland to Ukraine to Slovakia to Belarus. Growing up in a family with Polish roots (and not the greatest Polish language skills), we just called it Polish Easter bread—simple enough!
Wherever you hail from and whatever you call it, this bread is a beautiful centerpiece for your Easter table. And while it might look tricky, the decoration is really simple. If you can make a basic yeasted bread (and I know you can), you can definitely make paska. Let me show you how.
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I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia
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With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. —Taste of Home Test Kitchen
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While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
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These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. —Leann Sauder, Tremont, Illinois
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Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
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On Easter morning, our family always looked forward to a breakfast of dyed hard boiled eggs and Mom's hot cross buns. I still serve these for special brunches or buffets. —Barbara Jean Lull, Fullerton, California
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People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
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My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
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Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York
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Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
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In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available any time I want this treat. —Anne Krueger, Richmond, British Columbia
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I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! —Tina Repak, Johnstown, Pennsylvania
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These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
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If you're planning an Easter feast, why not hop to it and roll out a bevy of bunnies? They'll multiply quicker than you think…and your hearty eaters will "cotton" to them! —Bonnie Myers, Callaway, Nebraska
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Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry...so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips never makes it to the batter! —Suzanne Randall, Dexter, Maine
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Coffee and cake are like a wink and a smile—you'll take one without the other but given the choice, you want the pair. Raspberries and almonds lift this coffee cake to a tart and nutty place. The recipe doubles easily in a 9x13 pan to accommodate all those wanting a little bit more. —Debbie Johnson, Centertown, Missouri
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I received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. —Jeannette Mango, Parkesburg, Pennsylvania
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Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California
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A tube of cinnamon roll dough and a little imagination make these adorable bunnies almost too cute to eat! They’re sure to appeal to “somebunny” at your house this Easter. —Jenni Sharp, Milwaukee, Wisconsin
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When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! —Nancy Montgomery, Hartville, Ohio
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Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
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Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for a Mother’s Day brunch. That’s how we honor moms and their moms. —Danielle Ulam, Hookstown, Pennsylvania
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These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. — Hannah Cobb, Owings Mills, Maryland
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After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
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My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho
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If you are like me, you won't be able to eat just one of these warm scones rich with cream and packed with berry goodness.—Agnes Ward, Stratford, Ontario
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The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist the caramel-coated treat. —Taste of Home Test Kitchen
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These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota
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My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana
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People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
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Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. —Sue Torn, Germantown, WI
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These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah
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A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.—Linda Green, Kilauea, Kauai, Hawaii
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I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! —Eleanor Harris, Cape Coral, Florida
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These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. —Marlene Neideigh, Myrtle Point, Oregon
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This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. —Carla Miller, Pasco, Washington
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I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one. -Carrie Ormsby, West Jordan, Utah
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Everyone digs in to monkey bread thanks to its pull-apart shape. We add banana slices and pecans to top this already scrumptious showpiece for a brunch or family gathering. —Donna Marie Ryan, Topsfield, Massachusetts
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These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. It's a good thing the recipe makes a big batch, because people can rarely eat just one. —Janet Mooberry, Peoria, Illinois
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Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri
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Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
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With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee
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I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, Wisconsin
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My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin
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When I make these slightly sweet biscuits, sometimes I cut them and fold over one side about a third of the way for a more traditional look. —Carol Holladay, Danville, Alabama
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I adapted this recipe from the back of a frozen dinner roll package. What's great is that you can prepare these the night before and bake them in the morning. They make a lasting impression on guests when they step into the kitchen and smell the sweet aroma. —Celinda Skogsberg, Brooklyn, New York
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This recipe is quick to make and tastes great. You'll think you're on a tropical vacation! —Carolyn Piette, Johnston, Rhode Island
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Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida
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My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Ulam, Hookstown, Pennsylvania
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If you like carrot cake, you'll probably like these muffins, too. They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California
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My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
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I started with my grandmother’s biscuits and added a bit of my personality. When I make them with my kids, it feels like she’s with us. —Amy Chase, Vanderhoof, British Columbia
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How to Make Polish Easter Bread (Paska)
To make paska, you can follow our five-star recipe right here. Before you start, know that this recipe makes two large loaves. This works fine for me—I’ve got a big family to feed on Easter—but you may want to cut this recipe in half if you only want one loaf.
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1 teaspoon plus 1/3 cup sugar, divided
- 4 cups warm water (110° to 115°), divided
- 1 cup nonfat dry milk powder
- 13-1/2 to 14-1/2 cups all-purpose flour, divided
- 6 eggs, beaten
- 1/2 cup butter, melted
- 1 tablespoon salt
For the glaze:
- 1 egg
- 2 tablespoons water
You’ll also need two 10-inch springform pans for this recipe, so ring your sister or BFF to borrow a second. Or purchase a spare here. ($13)
Directions
Form the Dough
Start this bread by proofing the yeast. If you’ve never done this before, no worries. Simply dissolve the yeast with a teaspoon of sugar and a cup of warm water (that’s about 110ºF). Let this stand for about five minutes. When you check it out after a quick break, it should look a bit foamy. For more tips, follow this quick how-to.
Once the yeast is proofed, add in the rest of the water (again, this should be about 110ºF), the milk powder and five cups of flour. Mix this together with the paddle attachment of your stand mixer until smooth. And, yes, you will absolutely need a stand mixer to tackle this dough. There’s just too much flour here to do it by hand or even with a hand mixer.
Cover this up and let rise in a warm place until the dough gets bubbly; 20 minutes—or one episode of Bob’s Burgers—should do it!
Using the paddle of your mixer again, stir in the melted butter (this should be cooled slightly), salt, beaten eggs and remaining sugar. Once that’s combined, stir in the rest of the flour a cup at a time. In total, I used 14 cups.
Knead the Paska Dough
After you’ve combined all your ingredients, you’ll have a soft, slightly sticky dough. Be sure to flour your countertop well before you start to knead, and have extra flour on hand to dust the surface as you go.
Then dive in and start kneading. Be warned: You’re really going to need some muscle for this! I spent about 20 minutes in total kneading this dough. There’s a lot of dough here, so it will take a good amount of time. By the end, the it really does transform.
Pro tip: If you’re not a regular bread baker, you can tell your dough is kneaded enough if the dough doesn’t easily tear apart. You can even try a quick “windowpane test” where you stretch the dough between your fingers to form a window. If the dough tears, keep kneading. If it forms a translucent window, you’re good to go!
Let It Rise
Once kneaded, place your dough in a greased bowl to rise. If you don’t have a bowl large enough to accommodate the paska dough, divide it in two (that’s what I did). Cover this up with a tea towel and let it rise until doubled—about an hour.
If your house is as chilly as mine, you can actually use your oven to help proof your bread.
Braid the Bread
This bread gets its signature look from its stocky round base with a braided crown. Though the twists and turns of the topper make it seem complicated, I’m here to tell you that this isn’t a difficult bread to shape at all. You can do it!
To form the base, divide the dough into four quarters. Press one quarter each into the bottom of your two greased springform pans.
For the braid, take another quarter of your dough and divide into three. Roll those pieces out into long ropes, about 30 inches long. Then braid just like you would with hair. Trim the ends so the ropes are even. Don’t toss the scraps, though, you’ll need those!
Once you have a nice braid, lay it on top of your base in the springform pan. Do your best to pinch or weave the tails of your braid together so it looks like one continuous braid. Then roll the scraps into two thin ropes and twist together. You can use this to form a simple decoration for the center of your bread. I formed this twist into a smaller circle, but rosettes and crosses are also traditional decoration. It’s up to you!
Repeat this process for your second loaf and allow the bread to rise for a second time—an hour should do it. Be sure to cover your bread so it doesn’t form a crust.
Bake
Before you pop your paska in the oven, give it a simple egg wash. To do this, whisk together two tablespoons of water and an egg and brush over the top of each loaf. This will give the bread a really pretty golden, shiny finish.
Place the loaves in the oven at 350ºF for 50 to 60 minutes. I found mine were perfectly done in 50—and the kitchen smelled absolutely heavenly.
Once baked, take the loaves out of the oven and let them cool on a wire rack. After about 15 minutes, you can remove the Easter bread from the springform pans.
How to Serve Polish Easter Bread
When the bread is cooled, it’s ready to slice. I like to cut a nice wedge, though you can slice like a traditional loaf as well.
Paska is richer than a plain white bread thanks to all those eggs and the addition of milk powder. I think it tastes great on its own, but—if I’m being honest—it tastes even better with a spoonful of homemade jam. Butter—especially a butter lamb—is also a great accompaniment.
As for where this bread belongs in your Easter celebrations, I say it’s a great homemade treat to pull out before church services. I always like a little something to tide me over before a big Easter brunch. Otherwise, serve paska up alongside your ham at dinnertime and skip the traditional dinner rolls.
Refine Your Skill With These Braided Bread Recipes
When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! —Nancy Montgomery, Hartville, Ohio
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After the wreath is baked and cooled it can be wrapped in foil, placed in an airtight plastic bag and frozen until you are ready to give it away. Add some whipped butter on the side and it’s the perfect gift.—Linda Padia, Wauna, Washington
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During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. —Marcia Vermaire Fruitport, Michigan
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People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
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This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. —Carla Miller, Pasco, Washington
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Ever wonder why a bread recipe includes mashed potatoes? The potato's starchy quality absorbs liquid during the kneading stage, and it holds onto that liquid during baking. The bread finishes with a crisp, brown exterior crust and a flavorful, moist interior that helps the bread keep longer. —Joan Ranzini, Waynesboro, Virginia
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Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
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I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut
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I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
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I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! —Tina Repak, Johnstown, Pennsylvania
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Crunchy, green hulled pumpkin seeds (better known as pepitas)add a slightly nutty taste to this rich and moist bread. Because of their high oil content, pepitas can spoil quickly. Make sure you store them in the freezer to keep them fresh. —Cheryl Perry, Hertford, North Carolina
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This savory bread is moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. It’s great served as an appetizer or alongside your favorite dinner entree.—Cheryl Perry, Hertford, North Carolina.
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I came across this recipe in 1983 and have been making it for Christmas ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
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This is a very old recipe I found in my great-aunt's handwritten cookbook after she passed away. I love it with apple butter or orange butter, made by mixing orange marmalade and butter. —Sandi Pichon, Slidell, Louisiana
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I receive this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.—Robin Haas, Cranston, Rhode Island
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Though this recipe takes a bit of time to make, it's completely worth it. The braids are a special breakfast treat on occasions like Easter or a family birthday. People will take seconds and thirds! —Debbie Ewald, Oak Grove, Missouri
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I'm fond of baking and since Challah is not available where I live, I've created my own version to serve at Christmas and Easter. It is delicious and not as much work as you would think. There is a subtle chocolate flavor and when served warm the chocolate chips may be still melty. Leftovers are great for French toast or bread pudding.—Lorraine Caland, Shuniah, Ontario
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All eyes will turn to this gorgeous braid when it is set on the table. This orange-scented bread will disappear in no time.—Shirley Warren, Thiensville, Wisconsin
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The post How to Make Polish Easter Bread—Paska appeared first on Taste of Home.
Lisa Kaminski
