Braided Easter Bread Recipe

Braided Easter Bread Recipe

Bake the Braided Easter Bread Recipe for a glossy, cheese-filled Paska everyone will love.

Prep Time205 minutes
Cook Time40 minutes
Total Time245 minutes
Yield1

Ingredients

Instructions

Step 1: Proof the Yeast

In a measuring cup combine warm milk (not hot), a teaspoon of sugar and the instant yeast; stir gently until dissolved and set aside for about ten minutes until the surface shows tiny bubbles and a light foam—this is your proofed, active yeast ready to leaven the dough.

Step 2: Whisk the Wet Base

In a small bowl whisk a whole egg with the remaining three tablespoons of sugar and the pinch of sea salt until smooth; slowly whisk in warm melted butter (cooled so it isn’t hot). When the butter is fully incorporated, whisk the proofed yeast mixture into the egg-sugar-butter mixture until glossy and uniform.

Step 3: Mix and Knead the Dough

Scatter the measured all-purpose flour into a large mixing bowl, pour in the wet mixture, and fold with a spatula until a shaggy mass forms. Turn the dough onto a lightly floured surface and knead by hand for about ten minutes until the dough becomes soft, supple, and no longer sticks to your palms. Shape into a tight ball, place back in the bowl, cover with plastic wrap, and let rise at room temperature for 1½–2 hours until doubled in size.

Step 4: Make the Farmer Cheese Filling

While the dough rises, crumble the farmer cheese in a medium bowl with a fork until granular and creamy. Stir in the quarter cup of sugar and the egg yolk, folding with a spatula until the filling is somewhat smooth but still retains a slightly grainy, moist texture. Fold in chopped dried apricots and the bright strands of orange zest so the filling has sweet chew and citrus perfume.

Step 5: Roll and Spread the Filling

Punch the risen dough down and transfer it to a lightly floured board. Roll the dough into a 12×9" rectangle between 1/8" and 1/4" thick. Spoon the cheese filling down the center and use an offset spatula to spread it evenly, leaving a clean 1/2" border around the edges so the filling won’t escape when you roll.

Step 6: Form the Braided Log and Pan It

Roll the rectangle into a tight log from the long edge, pinch the seam to seal, then slice the log lengthwise into two strands while keeping them attached at one short end. Flip the cut sides up and carefully overlap and weave the two strands into a braid, pinching the ends to seal. Transfer the braided, cut-side-up loaf into a greased dark metal rectangular loaf pan, tuck seams underneath as needed, cover with plastic wrap, and let it puff up for 30–45 minutes.


Step 7: Egg Wash and Bake

Beat the remaining whole egg with a teaspoon of water and brush a generous, even coat of egg wash over the risen braid so it will brown to a glossy, buttery sheen. Bake in the center of the oven at 350°F for 35–40 minutes until a toothpick inserted into the center comes out clean. Rest the loaf 5 minutes in the pan, then transfer to a wire rack to cool slightly.

Step 8: Finish, Dust, Slice, and Serve

While still warm, dust the top with a light veil of powdered sugar to catch in the braid’s grooves; let cool to room temperature for clean slices. Serve the golden braided Paska in its dark metal pan or transfer to a simple plate, offering fresh orange segments alongside to echo the citrus zest in the filling.


Notes