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Slovak Easter Bread Paska Recipe
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Paska Slovak Easter Bread

While Czechs bake sweet mazanec bread at Easter, our neighbors in Slovakia prepare their soft and fluffy paska bread. Traditional paska bread is made from yeast dough, has a slightly sugary taste, and is topped with braids laid in the shape of a cross, referring to Christian symbolism.
Course bread
Cuisine Slovak
Keyword Easter recipes
Prep Time 15 minutes
Cook Time 25 minutes
Rising time 2 hours
Total Time 2 hours 40 minutes
Servings 1 bread
Calories 1870kcal

Ingredients

  • 2 and ½ cups all purpose flour
  • ½ cup milk warm but not hot
  • 1 egg
  • 1 Tablespoon water warm
  • 1 and ½ teaspoons active dry yeast
  • ½ teaspoon salt
  • ½ stick unsalted butter (55 g) softened at room temperature
  • 2 Tablespoons granulated sugar

For egg wash

  • ½ egg

Instructions

  • Combine flour, active dry yeast, sugar, and salt (dry ingredients) in a large bowl.
  • Pour in the warm milk (not hot!) and water, crack in the whole egg, and add the softened butter.
  • Process into a smooth, soft dough. First, mix the ingredients roughly in a bowl with a wooden spoon, then turn the mass onto a floured surface. Sprinkle a small handful of flour on the side. Start working the dough with your hands, and if it sticks, always 'dip' the dough in the prepared flour. Knead until the dough doesn't stick and is beautifully elastic.
  • Return the smooth ball of dough to the bowl and cover with cling film. Put it in a warm spot to first-time rise for an hour. The volume of the yeasted dough should double. Halfway through the rising time, knead the dough briefly to support further leavening.
  • Prepare the pan in which you will bake the paska bread. I used a small 8-inches springform pan. I greased the form lightly with butter and lined its bottom and sides with baking paper. Thanks to the butter, the paper sticks to the sides of the pan and holds nicely.
  • From the risen bread dough, separate a quantity about the size of an egg. Divide this small egg-sized dough into four pieces and roll each into a thin strand. Twist two of each together, making a simple braid.
  • Shape the remaining dough into a loaf and place it, seam side down, in the lined tin. Place the prepared braids over the dough in the shape of a cross. Tuck their ends between the loaf and pan’s sides a little.
  • Cover with a clean kitchen towel and put the prepared paska bread to rise for another hour.
  • Make an egg wash: Whisk an egg with a fork in a medium bowl and brush the whole surface of the bread, braids included, with it.
  • Preheat the oven to 356°F / 180°C (upper and lower heat). Transfer the paska bread to a wire rack, close the oven door, and bake for about 25-30 minutes, depending on its size.

Notes

  • Makes 1 8-inches paska bread.
  • SERVING: Usually, paska bread is served on Easter morning. On the table arrange boiled eggs, smoked meat, slices of ham, sausages (klobasa or kielbasa). Slice the paska and enjoy it along with all these delicacies.
  • Special tip: Use metal dog bowls for baking. They have a conical shape and the bread can be easily removed from them. You can even buy bowls in various sizes for those who want to make breads of different sizes. It's a little odd, but it really works!
  • Instead of lining with baking paper, only grease the loaf pan with butter. If the pan is not too tall and has a conical shape (wider at the top than the bottom), the bread will be easy to remove after baking.

Nutrition

Calories: 1870kcal | Carbohydrates: 276g | Protein: 53g | Fat: 61g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 404mg | Sodium: 1334mg | Potassium: 803mg | Fiber: 13g | Sugar: 31g | Vitamin A: 1998IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 16mg