Paska – Easter Sweet Bread — 62 Comments

  1. Pingback: Carpatho-Rusyn Heritage: Easter Traditions | Empty Branches on the Family Tree

  2. My family still makes pasta everywhere. My grandmother’s recipe who was born in Slovakia. It would not be Easter without it. Our recipe is almost identical. When we have a family mass said or a wedding or funeral mass someone in the family makes pasta for our blessed host and before my father passed away we used his homemade wine. I would love to see some christmas but roll bread recipes. Wouldn’t be christmas without but rolls.

  3. My Brother finishes His Masters in Orthodox Theology this May. He could take vows if He wanted ( the highest paid priest in the area only makes 80K so no vows not willing to take that massive pay cut)…My Mom does not believe Him so there is no way in hell she’d listen to me! hahaha

  4. Russian Paska is actually a sweet cream cheese, sweet cream and farmers cheese spread filled with dried fruits poss. chopped nuts (in my case some chocolate shavings) that’s eaten with a sweet tall bread that has a sugar icing on it…..I grew up Orthodox and I saw the 2 things taken for one another many times…weird…I had to ask all my friends born there the facts …I make both the bread and the Paska along with a custard type of cheese…Easter food is strange…Glad I have 1 more week before I have to cook…..Happy Palm Sunday!

  5. You can do this with just about ANY bread and rolls. With rolls, because they have a crust I would sometimes wet my hand and slightly dampen the roll on all sides, wrap in a paper towel and hen microwave for a few seconds just like above.

  6. Don’t throw it out…freshen it….
    Easter is over – now a week ago and whoa…. We still might have some paska left. I know I always over bake but there is only 2 of us here. If you are like us and have some paska left but it’s getting a little dry… do this: cut a couple of serving slices you still want to eat, wrap it in a sheet of paper towel and microwave for only 10-12 seconds… let stand still wrapped for a minute and it’s like fresh!!

    • Rita… Go to my blog, get in the kitchen and start baking… your dad would appreciate a good homemade Slovak Easter Food. And trust me… both are easier than you think. You know my recipes. They are more detailed written than the average found elsewhere with extra instructions and observations.

  7. These actually are more representative of the Ukrainian Paska I am used to. As far back as I can remember, it was always like a competition to see who had the most beautiful elaborate Easter Paska. This tradition is still very much practiced in our parish.

  8. I was going to make Paska today since most of the work will be done by my Kitchen-aide 6000 but after going yesterday afternoon my back is killing me. Maybe later or tomorrow.

  9. My Polish family side and Hungarian extended family called this bread also as babka. But “Babka” is basically a Slavic sweet yeast bread and served any time during the year You can find babka in many Hungarian bakeries with cheese and fruit filling all year long. There is cheese babka, filled babka, etc. but ‘Paska’ for many Eastern European Slavic people is specifically Easter bread and made only for Easter Season. The yellow color of the dough is symbolic of the Risen Christ. If you click on the picture above you can read a little about the symbolism of Paska and if you think about it, Paschal which begins Easter morning.

  10. Marjorie, I do that most of the time. Last year I brushed on the egg wash before I set it for the final rise. I covered the rising dough with loose plastic wrap and a towel. I use an extra soft (cheap disposable type) brush I bought at Home Depot. Pastry brushes (to me) seem too hard.

  11. I put it on before i cooked it maybe i should have waited a little till the top was set Ill have to try that next year i lsot all of my recipes when i lsot the storage so i am starting from scratch lol

  12. Marjorie, let me know how it turns out. My brother’s always comes out great. He converted his recipe from weight to measure. What you see in the pictures on the is me making the Paska last year.

  13. I use the whey from the cirak to make my bread . you use what you have and then add milk to get the two cups. ITs something my husband’s aunt used to do.

  14. Feel free to go to the website and look around. Not just the recipe posts but the pages of information and history. I have more to add as the site continues to grow. If there is something you wish to add – maybe it’s your own experiences or those of a family member – you can add it THERE for others in in on the celebration of our heritages.

  15. Remember groupies, the Slavic Cooking website is more than just a place to share recipes, I created it to renew our awareness of the ethnic heritages of our families who came here from the Slavic Nations in Eastern and Central Europe. Recipes posted there are shared here, Twitter, Google + and Pinterest.

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