Easter Paska Bread Recipe with a Twist: Soft and delicious Easter Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped dates

Chopped dates provide sweetness and moisture at a lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is a cost-effective option.

Crack open 4 eggs into a small tall container and whisk for about 5 minutes on full speed.

Slowly add 200 g of sugar into the egg mixture, tablespoon by tablespoon, whisking for a total of 10 minutes.

Pour 250 ml of warm milk into a mixing bowl, add 1 tbsp of sugar and 1 1/2 tbsp of active dry yeast, mix, and let rest for about 10 minutes until foamy.

Add 750 g of all-purpose flour, 2 packs of vanilla sugar, 1/2 tsp of salt (optional), and 1/4 tsp of cardamom to the yeast mixture.

Add 250 g of sour cream and 125 g of soft butter, then add the creamy egg mixture and mix well.

Knead the dough for about 5 minutes until it is nice and sticky, then transfer to a different bowl to let it rise.

Cover the bowl with plastic wrap and let it rise in a warm place for about 1 1/2 hours until doubled in size.

Stir the dough and transfer some into a bread pan, filling it about 3/4 full.

Use a muffin tin for the remaining dough and let it rise for about half an hour or until desired size is reached.

Preheat the oven to 360°F.

Bake the muffins for about 25 minutes and the bread for 30 to 35 minutes, covering with aluminum foil if necessary.

For the topping, mix 250 g of icing sugar with 8 tbsp of whipping cream, adjusting the consistency with more cream, milk, or lemon juice as needed.

Brush the creamy topping onto the Easter bread and add sprinkles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens