Click on the image, above to submit to Pinterest.

Paska Slovak (Slovakian Easter Bread)

Paska Slovak (Slovakian Easter Bread) is a traditional Slovakian recipe for a classic sweet yeasted bread flavoured with raisins that is shaped into rounds and served at Easter. The full recipe is presented here and I hope you enjoy this classic Slovakian version of: Slovakian Easter Bread (Paska Slovak).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+190 minutes proving)

Serves:

8

Rating: 4.5 star rating

Tags : Bread RecipesMilk RecipesBaking RecipesCake RecipesEaster RecipesSlovakia Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Ingredients:

1l milk
2 packets active, dried, yeast
2 tbsp granulated sugar
225g butter or margarine
115g butter, melted and cooled
200g granulated sugar
4 eggs
1.7kg plain flour
raisins (if desired)
1 tsp salt

Method:

Add the milk to a pan and heat until lukewarm (no more than hand hot). Combine 60ml of the milk with 2 tbsp sugar and the yeast in a mug. Stir to combine then cover and set aside for about 10 minutes.

Meanwhile cream the sugar with 225g of the butter until pale and fluffy. Add the eggs one at a time, beating thoroughly to mix in after each addition. Sift the flour and salt in a separate bowl then add to the creamed mixture, alternating with the milk and the yeast mix. Stir until the mixture comes together as a dough. Knead well, adding more flour (if needed), until the dough leaves the sides of the bowl and no longer sticks to your hands.

Add the melted butter and knead until absorbed then add the raisins (if using) and knead until thoroughly incorporated. Cover the bowl with a cloth then set aside in a warm place to rise for about 90 minutes, or until doubled in volume. Knock the dough back after this time then knead lightly, re-cover and set aside to prove for a further 60 minutes, or until doubled in volume once more.

Knock the dough back then shape into loaves or rounds. Set on greased baking trays or loaf tins then cover and set aside to rise in a warm place for 30 minutes. Transfer to an oven pre-heated to 175°C and bake for about 45 minutes, or until nicely browned. Turn out onto a wire rack and allow to cool; best served warm. The basic dough can also be braided or shaped into Easter crowns or baked in a springform cake tin and decorated with a braided cross.