Eastern European Paska Easter bread

  • Serves 18-25 *

  • 2 cups milk *

  • 2 tbsp milk, warmed *

  • 6 eggs *

  • 1 tbsp dry yeast *

  • 2 cups sugar *

  • 230g butter, melted *

  • 1/2 cup sour cream *

  • 1 tsp vanilla *

  • 9 cups flour *

  • 1 1/2 cups raisins *

  • 2 cups icing sugar *

  • 3 tbsp lemon juice *

In a large mixing bowl, whisk together both milks, eggs, yeast, sugar, butter, sour cream and vanilla. Whisk in four cups of flour. The batter will be thick like sour cream. Cover and let it rise in a warm place for 2 hours. Add the rest of the flour; one cup at a time or until the dough no longer sticks to your hands. Dough should be soft. Stir in raisins. Cover and let dough rise another 2 hours in a warm place. Divide dough evenly into three pieces and roll into long sausage shapes. Gently plait them and place on a large floured baking tray. Let dough rise uncovered in a warm place for another 2 hours. Bake at 180C for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temperature. In a medium bowl, whisk together the icing sugar with the lemon juice. Add a little water if it's too thick or a little more icing sugar if it's too runny. Pour the glaze over the cooled Easter bread. Traditionally, these are topped with colourful sprinkles before the glaze sets. I used dyed eggs.

The West Australian

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