This bread machine Slovak paska is a traditional-style Easter bread adapted for a 1.5-pound bread machine loaf. It is lightly enriched, tender, slightly sweet, and structured enough for slicing, toasting, or serving with butter.
Bread Machine Slovak Paska
A lightly enriched Slovak Easter bread made in the bread machine with milk, eggs, butter, sugar, raisins, and a tender, structured crumb.
Ingredients
- 2/3 cup warm milk about 110°F
- 2 large eggs
- 1/4 cup unsalted butter melted and slightly cooled
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract optional
- 3 1/4 cups bread flour or all-purpose flour
- 2 teaspoons active dry yeast
- 1/2 cup golden raisins
Optional Glaze and Garnish
- 2/3 cup confectioners’ sugar
- 1 tablespoon lemon juice
- Multicolored nonpareils
Instructions
- Add the ingredients to the bread machine pan in the order recommended by the manufacturer. A typical order is milk, eggs, butter, sugar, salt, vanilla if using, flour, and yeast.
- Select the Basic cycle, 1.5-pound loaf size, and light crust.
- During the first kneading cycle, check the dough. It should form a soft, slightly tacky ball that clears the sides of the pan while remaining supple.
- Add the raisins at the machine’s mix-in signal, or about 5 to 10 minutes after kneading begins if your machine does not signal.
- Allow the cycle to finish fully. Remove the loaf promptly after baking and cool on a wire rack.
- If glazing, stir the confectioners’ sugar and lemon juice together until smooth. Drizzle over the fully cooled loaf and garnish with nonpareils.
Notes
- Vanilla may be replaced with 1/2 teaspoon almond extract or 1 teaspoon finely grated lemon zest for a more traditional profile.
- Small flour adjustments during kneading are normal and help account for humidity and egg size.
- The bread should be tender but structured, not overly soft or cake-like.
- Cool completely before glazing or slicing.
Leave a Reply