Easter Bread: A lovely traditional touch on the holiday
Tasty spiced and sweet bread is a staple of ancient Easter celebrations in many cultures.
In Slavic cultures, like Poland, Russia, and Ukraine, Paska is a sweet, treat made especially for Easter. A similar Greek tradition features Tsoureki, a light, spiced bread, usually braided into a loaf. Both feature hard-boiled eggs, dyed red, and tucked into dough before baking. The eggs are actually in the shell and, while they can be eaten, they usually are not.
Here is a recipe that is a hybrid of Paska and Tsoureki:
For the Dough:
4 cups all-purpose flour (plus extra for dusting)
2 1/4 tsp (1 packet, 7g) active dry yeast
3/4 cup whole milk, warmed to about 110F
Half cup granulated sugar
3 large eggs (2 for dough, 1 for egg wash)
1 cup unsalted butter, melted and cooled slightly
1 tsp vanilla extract
Zest of 1 orange (Tsoureki-inspired twist)
1/2 tsp salt
Optional: 1 tsp ground mahleb (a Greek spice from cherry pits) or 1/2 tsp ground cardamom (for a subtle Paska vibe)
For Decoration:
3-4 hard-boiled eggs, dyed red (traditional, optional)
1 tbsp milk (for egg wash)
Optional: sesame seeds or slivered almonds for sprinkling
Instructions
Activate the Yeast:
In a small bowl, combine warm milk, 1 tbsp of the sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead'start over.
Mix the Dough:
In a large bowl (or stand mixer with dough hook), whisk together flour, remaining sugar, salt, and orange zest (plus mahleb or cardamom if using). Make a well in the center, then add the yeast mixture, 2 eggs, melted butter, and vanilla. Stir until it forms a shaggy dough.
Knead:
Knead by hand on a floured surface for 8-10 minutes, or in a mixer for 5-7 minutes, until smooth and elastic. The dough should be soft but not sticky'add a little flour if needed.
First Rise:
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot (75-80F) for 1-1.5 hours, until doubled.
Shape the Bread:
Punch down the dough and divide into 3 equal pieces. Roll each piece into a 16-inch (40cm) rope. Braid them together, then either form a round loaf (tucking ends under) or leave as a long braid. If using dyed eggs, gently press them into the dough at intervals (they'll bake in place).
Second Rise:
Transfer to a parchment-lined baking sheet, cover, and let rise for 45 minutes until puffy.
Bake:
Preheat oven to 350F. Beat the remaining egg with 1 tbsp milk and brush over the dough for a shiny finish. Sprinkle with sesame seeds or almonds if desired. Bake for 30-40 minutes, until golden brown and hollow-sounding when tapped (internal temp of 190F if you've got a thermometer). If the top browns too fast, tent with foil.
Cool & Serve:
Let it cool on a rack for at least 20 minutes. Serve warm or at room temp'great plain or with butter.
Yield: 1 large loaf, serves 8-12.
Notes
The dyed eggs are edible but might overcook slightly in the oven. For looks only, swap them out post-baking.
Store leftovers wrapped at room temp for up to 3 days or freeze for a month.
Rick Good spent ten years in the newspaper business, including with The News & Observer (Raleigh, NC) and The Greenville News (Greenville, SC). He co-wrote, with Melinda Coleman, Rutledge to Riley: Governors of South Carolina, 1776–Present (Published by The Greenville News), and is the author of Mind Games Trivia #1 (Amazon). He has recently spent 15 years creating original trivia content through Sounds Good Mobile Entertainment and continues that with his new company, SGME Software. He edits The Smart Reader’s money, real estate, and business coverage.