Slovak Easter Bread

Name: Slovak Easter Bread (Paška)
Cuisine: Slovakian
Ingredients: 115 g/4 oz/½ cup butter, diced, plus extra for greasing; 200 ml/7 fl oz/scant 1 cup whole milk, tepid; 75 g/3 oz/6 tbsp caster (superfine) sugar; 20 g/¾ oz fresh yeast or 7.5 g/¼ oz dry yeast; 20 g/¾ oz fresh yeast or 7.5 g/¼ oz dry yeast; 400 g/14 oz/3½ cups polohruba flour, or 300 g/11 oz/2¾ strong white bread flour and 115 g/4 oz/⅔ cup semolina, sifted, plus extra for dusting; 400 g/14 oz/3½ cups polohruba flour, or 300 g/11 oz/2¾ strong white bread flour and 115 g/4 oz/⅔ cup semolina, sifted, plus extra for dusting; 400 g/14 oz/3½ cups polohruba flour, or 300 g/11 oz/2¾ strong white bread flour and 115 g/4 oz/⅔ cup semolina, sifted, plus extra for dusting; 20 g/¾ oz/1½ tbsp vanilla sugar; pinch of salt; 3 egg yolks; 1 egg, beaten

Paška

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is eaten in Slovakia on Easter Sunday. A similar bread is made in the Czech Republic, decorated with raisins and almonds. Serve with cold meats, cheese and butter.

Ingredients

115 g/4 oz/½ cup butter, diced, plus extra for greasing
200

Europe
Slovakia
Czech Republic
Bread
Vegetarian
Eastern Europe
Easter

Method

Grease a 20cm/8in round cake tin (pan) or a round baking dish. Mix 100ml/3½fl oz/scant ½ cup tepid milk with 15ml/1 tbsp caster sugar in a mug. Crumble in the fresh yeast and gradually stir in 15ml/1 tbsp flour. Mix well. Cover with a dish towel and put in a warm place for 10-15 minutes. The mixture should rise.
In a large bowl mix together the remaining flour,