Polish Easter Bread With Raisins - 100 Year Old Recipe From My Grandmother - Paska Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk offers a dairy-free option with a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a tart flavor and color.

Soak raisins in warm water to plump them up.

Heat 1 and 1/4 cups of milk to lukewarm.

Mix 1/2 cup of warm water with 2 packages of dry yeast and a teaspoon of sugar; let sit for 10 minutes.

Blend 5 tablespoons of butter and 3/4 cup of sugar until smooth.

Beat 3 large eggs in a separate bowl.

Combine the butter-sugar mixture with the beaten eggs.

Slowly add the warm milk to the mixture, stirring to avoid cooking the eggs.

Add the yeast mixture to the bowl and mix well.

Drain the soaked raisins and mix them into the dough.

Gradually add 5 and 3/4 cups of flour, mixing until a dough forms.

Transfer the dough to a floured surface and knead for 10-15 minutes until elastic.

Place the dough in a pot greased with olive oil, turning to coat.

Cover with plastic wrap and a towel, and let rise in a warm place (microwave) for 2 hours until doubled in size.

Punch down the dough and let it rise again for 40 minutes.

Divide the dough into three pieces and shape them into loaves for 7x4 loaf pans.

Cover the loaves with plastic wrap and towels, and let rise for 30 minutes.

Prepare an egg wash with the remaining egg and brush it on the loaves.

Preheat the oven to 345°F.

Bake the loaves for 40 minutes until golden brown.

Cool the loaves in the pans for 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens