PASKA EASTER BREAD – A Mennonite Easter Tradition

| April 11, 2017 | 0 Comments

Paska - Mennonite Easter Bread

Easter breads, also known as paska, are common to cultures of European heritage, as well as Ukrainian and Russian Orthodox heritage. Russian Orthodox members bake a lovely high dense babka that the priest blesses at Easter. Many are sold in bake shops during the two weeks before Easter.

German Mennonites that emigrated to North America in the early 1920’s  baked a lighter version than those dense sweet, raisin-filled babkas. Often the  baker in the Mennonite home would save empty coffee tins to use for baking their paska. In our home, the week before Easter great preparations were always underway to make these light airy sweet loaves. Mother saved her small coffee cans throughout the year to bake her Paska in. In later years, she would bake the paska into round loaves on a baking sheet like the one above.

I like to make the paska into a coffee cake, the outside a braided circle (to resemble a bird’s nest) with little “paska” eggs  in the middle. When icing the baked paska, I sprinkle shredded coconut that I’ve tinted green on the braided outside and decorate the inside “eggs” with colorful Easter candies. Children enjoy this on the Easter table.

I have several recipe versions of Mennonite paska, but this one is my favorite. It is especially light and not too sweet. Iced and decorated and sliced thinly, it is perfect for coffee time. I also really enjoy paska toasted with a light spreading of butter and raspberry jam. Perfect on the brunch table. This Paska recipe comes from my sister. Margie’s paska was always the best.

INGREDIENTS:

½ cup warm water + 2 teaspoons sugar

1 ½ tablespoons instant yeast or 1 ½ packages dry active yeast

1 ½ cup butter

1 cup sugar

8 egg yolks

1 teaspoon salt

2 teaspoons vanilla

2 cups milk, scalded and cooled to room temperature

4 egg whites

1 tablespoon grated lemon or orange rind (add more for a stronger flavor)

All-purpose flour – enough for a soft dough (approx. 6 to 8 cups)

METHOD:

Preheat oven: 325F.

1. Dissolve sugar in warm water and add dry, active yeast to soften for 10 minutes.

Note: If you are using instant yeast, mix the yeast with the first 3 cups of flour in step 4 and add the 1/2 cup warm water to the cooled scalded milk.

2.Cream together the soft butter and sugar. Reserve half of this mixture in another bowl for step 5.

3.Place the other half into a large mixing bowl and add egg yolks, salt, vanilla, lemon rind, and mix well using the paddle attachment of your stand mixer.

4.Add cooled scalded milk and yeast mixture. Mix well. To this add enough flour (about 3 cups) to make a very soft dough. Mix well. Fold in 4 stiffly beaten egg whites. Let this sponge mixture rise ½ hour, covered, in a warm draft-free place.

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5. Using the paddle attachment on your stand mixer, add the rest of the butter and sugar mixture from step 2 and beat well. To this add about 2 cups of flour and beat until dough is smooth.

6. Now switch to a dough hook and add remaining flour (about 1 1/2 cups).  Beat until dough is soft and slightly sticky, about 5 to 7 minutes.

7. Cover with plastic wrap or a clean tea towel and let rise until doubled in bulk.

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8. Punch down dough, shape into small loaves. If you are doing round loaves, then shape them about 4 inches in diameter as the dough will triple in volume.  Let rise until double – from 1 hour  for instant yeast and up to 2 hours if using traditional yeast.  If using coffee tins or giant muffin pans, only fill these 1/3 full. This dough does rise very well.

9.Bake in preheated oven for about 45 minutes to 1 hour until golden brown (depending on size of your loaves).

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10. Cool on cooling racks. Decorate with Confectioner’s Icing (1 cup sifted icing sugar and 2 tablespoons whole milk or cream and stir until smooth. Add more milk or cream until of the desired consistency.) Add Easter themed decorating candies if desired.

Paska - Mennonite Easter Bread

Paska – Mennonite Easter Bread

 

 

 

 

 

 

 

 

 

 

 

 

PASKA EASTER BREAD – A Mennonite Easter Tradition

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 6 hours

Yield: about 9 to 10 round loaves

Ingredients

  • ½ cup warm water + 2 teaspoons sugar
  • 1 ½ tablespoons instant yeast or 1 ½ packages dry active yeast
  • 1 ½ cup butter
  • 1 cup sugar
  • 8 egg yolks
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 cups milk, scalded and cooled to room temperature
  • 4 egg whites
  • 1 tablespoon grated lemon or orange rind (add more for a stronger flavor)
  • All-purpose flour – enough for a soft dough (approx. 6 to 8 cups)

Instructions

  1. Preheat oven: 325F.
  2. Dissolve sugar in warm water and add yeast to soften for 10 minutes.
  3. Cream together the soft butter and sugar. Reserve half of this mixture in another bowl for step 5.
  4. Place the other half into a large mixing bowl and add egg yolks, salt, vanilla, lemon rind, and mix well.
  5. Add cooled scalded milk and yeast mixture. To this add enough flour (about 3 cups) to make a very soft dough. Mix well.
  6. Fold in 4 stiffly beaten egg whites. Let this sponge mixture rise ½ hour, covered, in a warm draft-free place.
  7. Now add the remaining butter and sugar mixture from step 2 using the paddle attachment of your stand mixer. Beat well. Add 2 cups flour and continue beating till smooth dough.
  8. Change to the dough hook attachment. Then add enough flour for a soft dough (about 1 1/2 cups). Knead until dough is smooth - about 5 to 7 minutes.
  9. Let rise covered with plastic wrap or a clean tea towel for 2 hours or until doubled in bulk.
  10. Punch down dough, shape into loaves, and let rise until double - up to 2 hours. If using coffee tins or giant muffin pans, only fill these 1/3 full. This dough does rise very well.
  11. Bake at 325F for about 45 minutes to 1 hour until golden brown. Cool on cooling racks. Decorate with Confectioner’s Icing and Easter themed decorating candies if desired.

Notes

I had 3 large cookie sheets with 3 Paska on each sheet. Each sheet took 1 hour to bake.

http://www.bestbakingrecipe.com/paska-easter-bread-a-mennonite-tradition/

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Category: Baking Tips, Breads & Buns

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