A simple braided bread celebrates Easter in a centuries-old way.
Paskas are musts anywhere Mennonites congregate. It is indigenous to Eastern Europe, and its rising reprises Christ’s rising from the dead at Easter. Paska means Easter in Russian cyrillic.
The braiding and decoration can take many forms, although paskas are always baked in circular pans. They can be loaf size or baked in muffin pans. For Paska rolls, place a 2-inch ball of dough in a greased muffin tin and allow to rise.
EASTER PASKA
2 teaspoons (1 packet) yeast
2 tablespoons butter, melted
1 pint milk
2 tablespoons vegetable shortening, melted
1/2 cup sugar
4 cups flour (approximately)
1 tablespoon salt
1 cup white raisins
2 eggs
Dissolve sugar in lukewarm milk, add yeast and allow to proof (get foamy). Sift flour into salt, add eggs, melted vegetable shortening and butter. Stir in yeast mixture. Work until dough forms a ball and does not stick to hands. You may need more flour. Cover set in a warm place to rise, doubling, for 2 hours or so.
Make two balls of dough. Cut each into 5-inch-long strips and braid each in a greased, circular cake pan. Bake at 400 degrees for the first 10 minutes. Lower to 475 and bake for the next 40 minutes or until done. Remove and spread each loaves with melted butter
Makes 2 loaves.
Notes: Paskas are eaten plain or stuffed with a variety of fillings including cottage and cheddar cheese, chocolate chips and custard. In the United States, holiday paskas are coated with white icing and rainbow sprinkles.
Contact Jim Hillibish at jim.hillibish@cantonrep.com.
A simple braided bread celebrates Easter in a centuries-old way.
Paskas are musts anywhere Mennonites congregate. It is indigenous to Eastern Europe, and its rising reprises Christ’s rising from the dead at Easter. Paska means Easter in Russian cyrillic.
The braiding and decoration can take many forms, although paskas are always baked in circular pans. They can be loaf size or baked in muffin pans. For Paska rolls, place a 2-inch ball of dough in a greased muffin tin and allow to rise.
EASTER PASKA
2 teaspoons (1 packet) yeast
2 tablespoons butter, melted
1 pint milk
2 tablespoons vegetable shortening, melted
1/2 cup sugar
4 cups flour (approximately)
1 tablespoon salt
1 cup white raisins
2 eggs
Dissolve sugar in lukewarm milk, add yeast and allow to proof (get foamy). Sift flour into salt, add eggs, melted vegetable shortening and butter. Stir in yeast mixture. Work until dough forms a ball and does not stick to hands. You may need more flour. Cover set in a warm place to rise, doubling, for 2 hours or so.
Make two balls of dough. Cut each into 5-inch-long strips and braid each in a greased, circular cake pan. Bake at 400 degrees for the first 10 minutes. Lower to 475 and bake for the next 40 minutes or until done. Remove and spread each loaves with melted butter
Makes 2 loaves.
Notes: Paskas are eaten plain or stuffed with a variety of fillings including cottage and cheddar cheese, chocolate chips and custard. In the United States, holiday paskas are coated with white icing and rainbow sprinkles.
Contact Jim Hillibish at jim.hillibish@cantonrep.com.
