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This traditional Ukrainian Easter Bread recipe, also known as Paska or Russian Kulich, is a must-have for your Easter table. With its light, fluffy interior and sweet raisins, it's the perfect centerpiece for your holiday spread.
Have you grown up having paska and want to recreate that authentic flavor? Then this traditional Ukrainian Easter bread recipe is exactly what you need. It’s an authentic recipe passed down to me with my family and it’s how we have made paska for generations.
And if you're looking for more Easter recipes, check out my recipe for Simnel Cake, a traditional British Easter fruitcake.
Why This Is The Best Ukrainian Easter Bread (Paska) Recipe
- Authentic: This Ukrainian Easter bread recipe is as authentic as it gets. It captures the traditional flavors of this festive bread, making it a true classic.
- Irresistible: With its sweet glaze and rich ingredients, this Paska is simply irresistible. You won't be able to stop at just one slice!
- Family Favorite: This recipe is a hit with the whole family. It's a sweet, festive treat that everyone looks forward to every Easter.
- Traditional Flavors: The key ingredients in this recipe come together to form a sweet bread that's packed with traditional Easter flavors from East Europe.
- Perfect for Easter: What better way to celebrate Easter than with a slice of this delicious Ukrainian Easter bread? It's a perfect addition to any holiday meal.
Key Ingredients
Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.
- Active Dry Yeast: This is the magic ingredient that makes the bread rise, giving it that light, airy texture.
- Egg Yolks: These add richness to the bread and also help with the browning process.
- Unsalted Butter: This adds a beautiful, buttery, and rich flavor to the bread.
- Sugar: This sweetens the bread, making it a delicious treat for any occasion.
- Raisins: These add a pop of sweetness and a bit of chew to the bread. I recommend rinsing and draining them, then mixing them with 1 tablespoon of flour.
How to Make Ukrainian Easter Bread (Paska)
Making this incredible traditional paska bread recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
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Create the yeast mixture: In a medium bowl, combine yeast, sugar, and flour with warm milk. After whisking it together, cover it with plastic wrap and let it rise in a warm place for about 30-40 minutes.
Prepare the dough: In a large bowl, sift your all-purpose flour and set aside a small portion. Add your risen yeast mixture, salt, and whisk in egg yolks. Once combined, transfer this mixture to a stand mixer fitted with a dough hook and knead until small bubbles start to appear (about 5 minutes).
Add melted butter and zest: Then, add your melted butter and lemon zest, and continue kneading until the dough is smooth and stretchy (about 10 minutes). Remove the bowl from the stand mixer and stir your floured raisins into the dough, mix in just until combined.
Allow dough to rise: Cover your bowl with plastic wrap and a dry kitchen towel, and place it in a warm spot. The dough should double in size, which will take approximately 40-50 minutes, depending on the temperature of your kitchen.
Fill the molds and second rise: Once your dough has risen, divide it between 3 panettone paper molds. Then, allow the dough to rise until the molds are full.
Bake the Paska: Bake your filled molds in a preheated oven at 360 F for about 45 minutes.
Prepare the sugar glaze: Dissolve the gelatin in water and let it sit for 5 minutes. Then, in a small saucepan, heat the sugar and water until the sugar dissolves.
Cool and glaze: After baking, remove your Paska from the molds and let them cool on a wire rack. Once cooled, brush them with a sugar glaze and sprinkle with your favorite sprinkles.
For a full list of ingredients and instructions, see the recipe card below.
Tips For Making the Best Paska Easter Bread Recipe
- Use Fresh Yeast: Make sure your yeast is fresh for the best rise. If your yeast doesn't bubble after combining it with warm milk and sugar, it may be too old and you'll need to start over with a fresh batch.
- Don't Rush the Dough: Allow the dough to rise in a warm place. Rushing the rising process can result in a dense bread. The dough should double in size before you move on to the next step.
- Soak Raisins in Flour: Rinse and drain your raisins before mixing them with a tablespoon of flour. This will prevent them from sinking to the bottom of the dough during baking.
- Monitor the Kneading Process: When using a stand mixer, knead the dough until it's smooth and stretchy, about 10 minutes. This will guarantee a soft, fluffy bread.
Serving Suggestions
- For Breakfast: Start your day with a slice of Paska, toasted and slathered with butter or your favorite jam. The sweet, citrusy flavors are a perfect way to begin your morning.
- For Dessert: Paska can also be enjoyed as a dessert. Try it as a base for a bread pudding or in a sweet, indulgent French toast. The rich, buttery bread pairs perfectly with creamy custards and sweet syrups.
- As a Gift: Paska loaves make a thoughtful gift during Easter celebrations. Wrap them in a festive cloth and tie them with a ribbon for a traditional touch. They're sure to be appreciated by friends and family.
Recipe Variation Ideas
- Fruit and Nut: If you're a fan of fruity and nutty flavors, this variation is for you. Add a combination of your favorite dried fruits and nuts to the dough. The extra textures and flavors will make your Paska even more delicious.
- Spiced: For a twist on the traditional Paska, try adding a mix of your favorite spices like cinnamon, nutmeg, or cardamom. This variation will give your Paska a warm, aromatic flavor that's perfect for Easter celebrations.
- Gluten-Free: If you're following a gluten-free diet, you can still enjoy Paska. Simply substitute the all-purpose flour with a gluten-free flour blend. Remember to check that all your other ingredients are also gluten-free.
Frequently Asked Questions
What is the history or cultural significance of Ukrainian Easter Bread (Paska)?
Ukrainian Easter Bread, or Paska, is a traditional sweet yeast bread that is an integral part of Easter celebrations in Ukraine. It is a symbol of the end of Lent and the resurrection of Jesus Christ. The bread is often decorated with religious symbols and is blessed by a priest before being eaten.
Are there different types of Paska?
Yes. In Western parts of Ukraine, locals love making Paska plain with just a bit of sugar and eating it with kielbasa. My husband prefers it that way. My family loves Paska on the sweeter side with raisins, sugar glaze, and sprinkles. It's delicious, flavorful, very fluffy, and moist. We often have Paska with tea instead of dessert.
What should I do if my dough isn't forming small bubbles after kneading for 5 minutes?
If your dough isn't forming small bubbles after 5 minutes of kneading, don't worry. Continue to knead the dough until it is smooth and stretchy, about 10 minutes. The timing can vary depending on your mixer and the speed you are using.
Can I make the sugar glaze without gelatin? If so, how?
If you prefer not to use gelatin, you can make the sugar glaze without it. Simply dissolve the sugar in water over medium heat, then brush the glaze onto your Paska loaves. The gelatin is used to give the glaze a shiny finish and help it set, but it is not essential for the recipe.
Can this recipe be made vegan or dairy-free, and if so, what substitutions would you recommend?
This recipe traditionally calls for milk, butter, and egg yolks, but it can be made vegan or dairy-free with a few simple substitutions. Use plant-based milk and a vegan butter substitute. Instead of egg yolks, you can use a commercial egg replacer or make a flaxseed or chia seed "egg".
How to Store Leftovers
- Storage: After allowing your paska to cool completely, ensure its freshness by storing it at room temperature. Cover it with a clean tea towel or place it in an airtight container for optimal preservation, with a shelf life of up to 5 days.
- Freezing: Paska maintains its delicious flavors even after being frozen. Wrap the bread securely in plastic wrap before placing it in a resealable freezer bag. You can freeze it for an extended period, up to 3 months. When ready to indulge, thaw the paska overnight in the refrigerator.
- Reheating Instructions: Place the frozen paska in the refrigerator overnight. Once thawed, warm it in a 300°F oven for approximately 10 minutes.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Paska (Ukrainian Easter Bread)
This traditional Ukrainian Easter Bread recipe, also known as Paska or Russian Kulich, is a must-have for your Easter table. With its light, fluffy interior and sweet raisins, it's the perfect centerpiece for your holiday spread.
4.86 from 14 votes
Print Pin Rate
Course: Dessert
Cuisine: Ukrainian
Servings: 3 Paskas
Calories: 2634kcal
Author: Iryna Bychkiv
Ingredients
- 1 kg (8 cups) all purpose flour
- 2 cups milk
- 32 grams (3 ½ tablespoons) active dry yeast
- 10 egg yolks
- 200 grams (14 tablespoons ) butter
- 200 grams (1 cup ) sugar
- 100 grams (⅔ c) raisins rinsed, drained and mixed with 1 tablespoon of flour
- ½ teaspoon salt
- 1 lemon zested
- sprinkles
For sugar glaze
- 6 tablespoons water
- 1 cup sugar
- 1 teaspoon powdered gelatin
Instructions
In a medium bowl combine yeast, sugar, 3 tablespoons of flour and warm milk. Whisk, cover with a plastic wrap and leave it to rise in a warm place for about 30-40 minutes.
In a large bowl of a food processor, sift flour. Remove 3 tablespoons from it. Add yeast mixture, salt and whisked egg yolks.
Transfer the bowl to a food processor with an attached dough hook and knead the dough until small bubbles start to appear, about 5 minutes. Then, add melted butter, lemon zest and continue kneading until the dough is smooth and stretchy, about 10 minutes. Remove the bowl from a food processor and stir raisins into a dough. Mix just until combined.
Cover the bowl with a plastic wrap and dry kitchen towel and place it in a warm place. The dough should increase 2 times in size. It will take approximately 40-50 minutes depending on the temperature in your kitchen.
Divide the dough between 3 parchment lined molds and leave it to rise until molds are full. Bake at 360 F for 45 minutes. When Paska's are ready, carefully remove them from a mold and lay them on their side to cool.
Brush them with a sugar glaze and top with sprinkles.
For sugar glaze
In a small bowl, dissolve 1 teaspoon of gelatin with 2 tablespoons of cold water. Leave it for 5 minutes.
In a small sauce pan, add sugar and the remaining 4 tablespoons of water. Heat on a medium heat until sugar dissolves.
Off the heat, add gelatin and whisk until gelatin is fully dissolved.
Using an electric mixer, beat the gelatin and sugar mixture until completely white, about 2-3 minutes.
Let the glaze cool slightly and using a pastry brush cover the top of Paska with a glaze.
Top with sprinkles.
Enjoy on Easter Sunday!
Notes
Use Fresh Yeast: Ensure your yeast is fresh for the best rise. If your yeast doesn't bubble after combining it with warm milk and sugar, it may be too old, and you'll need to start with a fresh batch.
Don't Rush the Dough: Allow the dough to rise in a warm place. Rushing the rising process can result in dense bread. The dough should double in size before you move on to the next step.
Soak Raisins in Flour: Rinse and drain your raisins before mixing them with a tablespoon of flour. This will prevent them from sinking to the bottom of the dough during baking.
Storage: After allowing your paska to cool completely, ensure its freshness by storing it at room temperature. Cover it with a clean tea towel or place it in an airtight container for optimal preservation, with a shelf life of up to 5 days.
Freezing: Paska maintains its delicious flavors even after being frozen. Wrap the bread securely in plastic wrap before placing it in a resealable freezer bag. You can freeze it for an extended period, up to 3 months. When ready to indulge, thaw the paska overnight in the refrigerator.
Reheating Instructions: Place the frozen paska in the refrigerator overnight. Once thawed, warm it in a 300°F oven for approximately 10 minutes.
The recipe first appeared in "Solodke Pechyvo" by Daria Tsvek.
Nutrition
Serving: 1Paska | Calories: 2634kcal | Carbohydrates: 428g | Protein: 56g | Fat: 80g | Saturated Fat: 44g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 811mg | Sodium: 934mg | Potassium: 1065mg | Fiber: 14g | Sugar: 142g | Vitamin A: 2796IU | Vitamin C: 4mg | Calcium: 362mg | Iron: 18mg
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Iryna Bychkiv
Website
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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Reader Interactions
Comments
Becki says
Everyone is so exhausted during Holy Week, I'm sure we all have disaster stories! One time I did not set my oven rack low enough and my paska/kulich rose up and baked around the heating element in the oven!
Reply
Iryna says
Becky, thank you for your comment. I hope you'll give this Paska a try. In family we use this recipe all the time and it never disappoints.
Reply
Becca says
Hi! I going to try your recipe this year for pascha! The one I have used since we converted 7 years ago never turns out right. I’m wondering if the baking times differ based on the size pan you use to bake the bread? Thank you! Becca
Reply
Iryna says
Hi Becca!
Good question. We usually bake our Paskas for about 45 minutes and they all have different sizes. However, if your Paska is very small, I would check on it at about 30-35 minute mark. If it's brown on the sides, then it should be ready. Alternatively, if it's larger, it might need an extra 5 minutes. Here's a weight-based guideline I found on the internet: if Paska weighs less than 1 lb, the baking time will be around 30 minutes, 2 lbs - 45 minutes, more than 2 lbs - 1hr 30 minutes. Also, look at the color of Paska, it should have a beautiful brown color on the sides, not too dark, not to light. Hope this helps!Reply
Gina says
Dear Iryna,
Thank you for sharing your recipes. I am looking forward to trying them. Would you be able to tell of the difference between Paska and Babka?
I am also wondering of the correct Ukrainian term for the polish pierogi.
My Ukrainian Baba called them “perehe”. We loved making them together along with stuffed cabbage and borsch. Although, the recipes I have don’t involve measurements. 😉
Thank you again for sharing the love!Reply
Iryna says
Dear Gina, I'll be happy to answer your questions:)
Paska is a type of dessert specifically prepared for Easter. Some people also call it "Baba." In fact, Paska recipe that mom loves to make is inspired by a famous Ukrainian pastry chef Daria Zweck who called the dessert "Festive Baba". So Paska and Baba are basically the same thing.
"Babka" on the other hand is a savory potato casserole. That being said, I've seen some sweet Babka recipes, but they're not Easter specific.
In Ukraine Pierogy are called "Varenyki".
I wonder where in Ukraine your grandma lived? People who live in the Western Ukraine which borders with Poland and Hungary are very much influenced by those countries cuisines. So, they may call the recipes just like what people in Poland, Hungary or Romania would call them. And in case with "pierogy" people in the Western Ukraine call them very similar - "pyrogy".Reply
Yulia says
Keep up the great work Lilya, your recipes are amazing, glad to see a post 1950s Soviet Ukrainian migrant whose actually proud to be Ukrainian and describe her recipes as Ukrainian. Alot of Ukrainians that came out in the 80s are highly Russified, don't know their own history and language and describe their own national dish like borsch as Russian. In the 1950s the Ukrainian language was phased out of schools, Ukrainian publications were intentionally lowered and Russian language publications intentionally increased in the Ukrainian SSR, poets and academics were targeted and killed e.g. Ivasyuk, Stus etc. So many Ukrainian writers and patriots were killed in the Soviet Union yet so many Ukrainians are ignorant of it and are still confused. You bring pride to your country and nation by not forgetting them. дякую пані Ліля, ви дивовижні
і ваші рецепти дуже смачні.
https://en.wikipedia.org/wiki/Holodomor
https://en.wikipedia.org/wiki/Russification_of_UkraineReply
julia alona karanfilova says
is it possible to use condensed milk in the recipe? how much would you use and what changes would you make to the recipe? so it doesnt become to sweet or "runny"
cheers
AlonaReply
Iryna says
Hi Alona! Sorry for the late response! Unfortunately I've never tried making Paska with condensed milk and I'm not sure how it will behave in this recipe. If you give it a go with a condensed milk, please let me know how it turned out.
Reply
Cathy Fudala says
These kulich were so easy to bake and texture was beautiful. I was quite pleased until I tasted it and oh dear, I forgot the sugar. They were still good ,but I will be remaking them for Easter with sugar. Haha, won't be my first Holy week baking disaster.Reply
Iryna says
Oh no...lol! Let's just say you had a Western Ukrainian version of Paska:) They love it without sugar and glaze. That's actually how my husband prefers it too.
Well, I hope your second try will be a success. I hope you have a happy Easter!Reply
Jeannette Torossian from Armenia says
Thank you for sharing such a great recipe. I made two satisfying paska.Reply
Iryna says
You're welcome Jeannette:)!
Reply
AnnMarie says
Hi, if milk is not warm will that cause an issue? Thank you,
Iryna says
Hi Ann Marie, if milk is not warm enough, the yeast might not get activated hence there might be a problem with the dough rising. It shouldn't be hot either. Milk should be at 110-115 F.
Lily says
I would really appreciate a conversion of the ingredients to cups and tablespoons. For example, how much is 32 grams of yeast?Дякую!
Ліля
Reply
Iryna says
Hi Lily, I updated the recipe to cups and tablespoons. Hope that helps!
Reply
Lily says
Thank you so much!Iryna says
You're welcome:)
