Pashka Easter Bread

This is an ethnic treat. Pashka means Easter in Russian and it used to describe both the bread and sweet cheese that is an Easter tradition. 

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What Makes This Recipe Special?

• This is a tried and true ethnic classic - there is a reason people have been making it for generations! The recipe comes from a Russian colleague I had when I worked at the International Civil Aviation Organization, so it is an authentic recipe!
• It only takes 10 minutes to prepare the ingredients and let your bread machine make the dough!
• The combination of the Pashka bread and Pashka cheese are addictive!

Ingredients and Substitutions

• The ingredients are all pantry staples except perhaps the sour cream and raisins. You can substitute other dried fruits for the raisins if you like, such as dried apricot pieces.

How To Make It

• This is a cinch to make if you make the dough in your bread machine. After the dough cycle ends, transfer the dough to your baking pan and let it rise another half hour before baking.
• Note that the traditional bread is cooked in a tall cylinder, like a coffee or tomato juice can or even clean,clay flower pots.

It is served with Pashka cheese, a spread that uses farmers cheese mixed with sugar, almonds, dried fruit and is drained overnight.  For Russian, Ukranian, Serbian, Polish people this is an Easter staple and they make huge quantities.  This will make one 9" X 7" loaf or double it for bundt pan's worth.

Sweet but not too sweet, tender sweet pastry/bread... what's not to like!

Related Recipes

Pashka Easter Bread

A sweet traditional bread that you can make in your bread machine. Sour cream makes a soft crumb for this bread that is the perfect vehicle for Pashka Easter Cheese.

Author: Carolyn Hetke

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Course: Appetizer

Cuisine: Russian

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Rise time: 3 hours hrs

Total Time: 3 hours hrs 40 minutes mins

Servings: 12 slices

Equipment

• ▢
  1 9" X 7" loaf pan

Ingredients

• ▢ ½ cup hot milk
• ▢ 1 egg room temperature
• ▢ 3 Tbsps sour cream
• ▢ ¼ cup unsalted butter melted
• ▢ ⅓ cup sugar rounded
• ▢ 1 teaspoon vanilla
• ▢ 2 cups flour
• ▢ 1 teaspoon bread machine yeast
• ▢ ½ cup dried fruit, diced raisins, apricots

Instructions

• Mix the hot milk, sour cream, melted butter, vanilla and sour cream together ina cup.
• Sift the flour, and sugar together and stir in the dried fruit.
• Add the ingredients to your bread machine in the order recommended. Min is wet ingredients, dry and top with yeast. Make sure the yeast doesn't touch the liquid.
• Set it to dough cycle and let it work through.
• Spray a loaf pan. When the dough cycle is complete flour your hands and remove dough from the bread machine. Turn it over a few times with a bit of dough just enough to remove the stickiness.
• Position dough in your baking pan. Cover with plastic wrap and a tea towel. Allow to rise in a warm room for 1-2 hours.
• Preheat oven to 350 degrees. Baked 30 minutes. If the top is getting too brown cover loosely with foil and finish cooking. Test with a skewer for doneness- it should come out clean.
• When done, remove from oven, allow to cool about 15 minutes and remove from the pan.
• Serve with Pashka cheese.

Notes

1. Double the recipe to make enough for a  10" bundt pan.

Nutrition

Calories: 169kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 15mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 164IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1mg

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