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.