Paska is a traditional Eastern European Easter bread that’s rich in history and flavor. Known for its soft, slightly sweet crumb and beautiful golden crust it’s a festive staple that brings warmth to any holiday table. Making paska from scratch can be time-consuming but using a bread machine simplifies the process without sacrificing that authentic taste.
With our bread machine paska recipe we’ll guide you through each step to create a perfectly risen loaf that’s tender and slightly buttery. Whether you’re new to bread baking or looking for a convenient way to enjoy this classic treat paska is a wonderful choice. Let’s dive into a recipe that combines tradition with modern convenience for a delicious homemade bread you’ll want to bake again and again.
Ingredients
To make our Bread Machine Paska recipe simple and authentic, gathering the right ingredients is key. Below we list everything needed to create this traditional Easter bread, divided into essential groups for clarity.
Dough Ingredients
For a tender and flavorful paska, we use these carefully measured ingredients in this precise order to ensure perfect dough consistency and rise:
| Ingredient | Quantity | Preparation Details |
|---|---|---|
| Whole milk | 1 cup (240 ml) | Warmed to about 110°F |
| Unsalted butter | 1/3 cup (75 g) | Softened |
| Granulated sugar | 1/2 cup (100 g) | |
| Large eggs | 3 | Room temperature |
| Active dry yeast | 2 1/4 tsp (1 packet) | |
| Bread flour | 4 cups (480 g) | |
| Salt | 1 tsp | |
| Vanilla extract | 1 tsp | |
| Lemon zest | 1 tbsp | Freshly grated |
Glaze Ingredients
The glaze gives the paska its signature shiny, golden top. Here is what we use for a perfect finish:
- Powdered sugar: 1 cup (120 g)
- Fresh lemon juice: 2 tbsp
- Warm water: 1 tbsp
We mix these until smooth and ready for glazing right after baking.
Optional Decorations
To enhance the festive look and pay homage to tradition, consider these decorations:
- Colored sprinkles
- Slivered almonds
- Raisins or dried fruits
- Piped dough crosses or braids
These add both texture and visual appeal to the bread, making it a stunning centerpiece for Easter celebrations.
Equipment Needed
To successfully create our Bread Machine Paska Recipe, having the right equipment ensures a smooth baking process and perfect results every time. Let’s review the essential tools we need.
Bread Machine
A reliable bread machine is the heart of this recipe. Choose one with a dough cycle that allows for kneading and rising without baking. This function lets us prepare the paska dough with minimal effort, maintaining the authentic texture and flavor.
| Feature | Recommendation |
|---|---|
| Capacity | 1.5 to 2 pounds |
| Cycle Options | Dough cycle with kneading |
| Non-stick Paddle | Preferred for easy removal |
| Keep Warm Setting | Optional but helpful |
Using a bread machine not only cuts down on hands-on time but also ensures consistent temperature control for ideal yeast activation and dough development.
Mixing Bowls
Before transferring ingredients to the bread machine, we combine certain wet and dry components separately in Mixing Bowls. We recommend:
- One large mixing bowl for combining flour, sugar, salt, and yeast.
- One medium bowl for whisking eggs, milk, butter, and vanilla.
Using bowls with smooth surfaces allows for easier stirring and prevents sticking. Glass or stainless steel bowls are excellent choices.
Baking Pan
Although the bread machine handles dough preparation, shaping and baking the paska requires an appropriate Baking Pan.
- We prefer a round or cylindrical pan to mimic traditional paska shapes.
- Look for pans that are 6-7 inches in diameter and 4-5 inches deep.
- Use non-stick or grease well to ensure easy release after baking.
If a custom paska baking tin is unavailable, a high-rimmed oven-safe bowl or a clean, well-greased container can serve as alternatives.
By gathering this essential equipment, we set ourselves up for a seamless and rewarding Bread Machine Paska baking experience.
Instructions
Follow these detailed steps to create our Bread Machine Paska, capturing its authentic texture and aroma with ease.
Preparing the Dough in the Bread Machine
- Add ingredients to the bread machine pan in this exact order to ensure proper mixing:
- Whole milk, warmed to 110°F (43°C)
- Melted unsalted butter, cooled slightly
- Large eggs, beaten
- Granulated sugar
- Salt
- Vanilla extract
- Lemon zest
- Sprinkle the active dry yeast over the wet ingredients without stirring.
- Add the bread flour last, covering the yeast completely.
- Select the Dough cycle on the bread machine and start. This cycle will knead and allow the dough to rise without baking.
| Ingredient | Preparation | Order Added |
|---|---|---|
| Whole milk | Warm to 110°F (43°C) | 1st |
| Unsalted butter | Melted and cooled | 2nd |
| Large eggs | Beaten | 3rd |
| Granulated sugar | – | 4th |
| Salt | – | 5th |
| Vanilla extract | – | 6th |
| Lemon zest | Freshly grated | 7th |
| Active dry yeast | Sprinkled on top | 8th |
| Bread flour | To cover yeast | 9th |
First Rise
- After the dough cycle completes, remove the dough to a lightly floured surface.
- Knead the dough gently by hand for about 1 minute to redistribute air.
- Shape into a smooth ball, place in a large greased bowl, and cover with a clean kitchen towel.
- Let the dough rise for 45-60 minutes at room temperature until it doubles in size.
Shaping the Paska
- Punch down the dough gently to release excess air.
- Roll the dough into a rectangle approximately 12 x 16 inches.
- For a classic paska shape, roll the dough tightly into a log, sealing the edges.
- Place the shaped dough into a greased round or cylindrical baking pan, seam side down.
Second Rise
- Cover the dough with a damp towel or plastic wrap.
- Let it rise again for 30-45 minutes until it nearly doubles and puffs up above the pan rim.
- This second rise ensures a soft crumb and light texture.
Applying the Glaze
- Prepare the glaze by whisking together:
- Powdered sugar
- Fresh lemon juice
- Warm water
- The glaze should have a smooth, pourable consistency.
- Brush the glaze evenly over the top of the risen dough.
- Optionally, sprinkle with colored sprinkles, slivered almonds, or raisins for decoration.
Baking the Paska
- Preheat the oven to 350°F (175°C).
- Bake the glazed paska for 30-35 minutes or until the crust is golden brown and a toothpick inserted in the center comes out clean.
- For even browning, rotate the pan halfway through baking.
- Once baked, cool the paska in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
By following these clear and concise steps, we bring the authentic flavor of Bread Machine Paska right to our Easter table with minimal effort and maximum delight.
Serving Suggestions
To fully enjoy our Bread Machine Paska, we recommend serving it warm or at room temperature to highlight its soft, fluffy texture and buttery flavor. Here are some ways to make your paska experience even more memorable:
Classic Presentation
- Slice the paska into thick wedges to showcase its tender crumb.
- Serve with a spread of butter or fruit preserves such as raspberry or apricot for a sweet complement.
- Pair with a hot cup of coffee or tea to bring out the rich vanilla and lemon zest notes.
Festive Toppings and Accompaniments
Enhance the visual appeal and flavor by adding:
- Cream cheese frosting for a richer touch.
- A drizzle of natural honey or maple syrup.
- Fresh berries or thin slices of citrus fruits to add brightness.
Ideal Pairings for a Balanced Easter Brunch
| Pairing Item | Description | Why It Works |
|---|---|---|
| Smoked salmon | Lightly salted and thinly sliced | Salty contrast balances the sweet richness |
| Soft-boiled eggs | Gentle and creamy yolk | Adds a traditional Easter symbol and texture |
| Fresh garden salad | Mixed greens with vinaigrette | Provides a fresh, crisp counterpoint |
| Sweetened sour cream | Smooth and tangy | Complements the subtle sweetness of the bread |
Storage and Serving Tips
- If not serving immediately, wrap paska tightly in plastic wrap and store at room temperature for up to 2 days.
- For longer storage, freeze sliced portions wrapped in foil, then thaw at room temperature before serving.
- Lightly toast slices before serving to refresh the bread and enhance its aroma.
“Serving paska with thoughtfully chosen accompaniments elevates the entire Easter celebration,” ensuring our traditional bread shines as the centerpiece of the meal.
By following these Serving Suggestions, we bring warmth and festivity to our table while honoring the timeless charm of Bread Machine Paska.
Storage Tips
To keep our Bread Machine Paska fresh and flavorful, proper storage is essential. Follow these guidelines to preserve its soft texture and rich taste.
- Wrap Tightly: After the bread cools completely, wrap it tightly in plastic wrap or aluminum foil. This prevents air exposure and keeps the crust from drying out.
- Room Temperature Storage: Store wrapped paska at room temperature for up to 3 days. Keep it in a cool dry place away from direct sunlight to maintain softness.
- Freezing for Longer Storage: For extending freshness beyond three days, freeze paska:
- Slice the bread before freezing for convenience.
- Place slices or whole loaf in a freezer-safe airtight container or heavy-duty freezer bag.
- Remove excess air to avoid freezer burn.
- Label with the freezing date.
- Thawing: To thaw frozen paska, remove desired slices and leave at room temperature for about 2 hours, or warm in an oven preheated to 350°F (175°C) for 10–15 minutes to restore freshness.
| Storage Method | Preparation | Ideal Storage Duration | Temperature Range |
|---|---|---|---|
| Room Temperature | Wrap tightly in plastic/aluminum foil | Up to 3 days | 68°F – 72°F (20°C – 22°C) |
| Freezing | Slice and seal airtight | Up to 3 months | 0°F (-18°C) or below |
“Keeping our Bread Machine Paska well-wrapped and stored ensures every bite tastes as delightful as the first.“
Avoid refrigerating paska as it can cause the bread to dry out quickly and become stale. Proper wrapping and freezing are the best ways to enjoy the soft, buttery texture for days or weeks after baking.
Conclusion
Making traditional paska with a bread machine brings together convenience and authentic flavor in a way that fits our busy lives. This recipe helps us enjoy a tender, buttery Easter bread without the usual hassle, making it perfect for bakers of all skill levels.
By following the steps and storage tips, we can keep our paska fresh and delicious for days, ensuring it remains a festive highlight. Whether served plain or with our favorite toppings, this bread adds a special touch to any Easter celebration.
Frequently Asked Questions
What is paska bread and why is it important for Easter?
Paska is a traditional Eastern European Easter bread known for its soft texture and golden crust. It symbolizes celebration and renewal, making it a festive staple on Easter tables.
Can I make paska bread using a bread machine?
Yes, using a bread machine simplifies the process while keeping the authentic taste. The bread machine handles the kneading and initial rising, making it ideal for both novice and convenient bakers.
What are the key ingredients for making bread machine paska?
Key ingredients include whole milk, unsalted butter, sugar, eggs, active dry yeast, bread flour, salt, vanilla extract, and lemon zest for the dough. The glaze requires powdered sugar, lemon juice, and warm water.
How do I apply the glaze to paska bread?
After the second rise, brush the top of the dough with the glaze made of powdered sugar, fresh lemon juice, and warm water. This creates a shiny finish and can be decorated with sprinkles or nuts.
What equipment is needed to make paska with a bread machine?
You need a reliable bread machine with a dough cycle, mixing bowls, and a round or cylindrical baking pan to shape and bake the bread after the dough cycle.
How should I store bread machine paska to keep it fresh?
Wrap paska tightly in plastic wrap or foil after cooling. Store at room temperature for up to three days or freeze sliced portions for longer freshness. Avoid refrigerating to prevent dryness.
Can I freeze paska bread, and how should I thaw it?
Yes, slice the paska before freezing and store in airtight containers or freezer bags. Thaw at room temperature or warm gently in the oven to restore softness.
What are some serving suggestions for paska bread?
Serve paska warm or room temperature with butter, fruit preserves, honey, or cream cheese frosting. It pairs well with coffee, tea, smoked salmon, eggs, and fresh salad for a balanced Easter brunch.