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Bread Machine Slovak Paska

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A lightly enriched Slovak Easter bread made in the bread machine with milk, eggs, butter, sugar, raisins, and a tender, structured crumb.
Prep Time 10 minutes
Cook Time 3 hours 40 minutes
Total Time 3 hours 50 minutes
Servings 12

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.