Ukrainian Easter Bread (Paska)

5 from 2 votes

Fill your home with the heavenly aroma of warm, buttery bread this Easter with a traditional Ukrainian Easter Bread, also known as Paska. This rich and flavorful sweet bread decorated with sprinkles, raisins, or citrus peels is a centerpiece of the Eastern Orthodox Easter celebration.

Prep Time10

Cook Time50

Proof & Rising2

Total Time3

Course: Bread, Breakfast, Dessert

Cuisine: Ukrainian

Servings: mini, or 2 coffee can size

Calories: 344kcal

Author: Kelly Bloom

Equipment

Easter Decorated Paper Kulich or Paska molds 3.5 x 3.5 inches, 8 oz
Brown Paper Kulich or Paska molds 3.5 x 3.5 inches, 8 oz
Tall Springform cake pan set 4", 4.7", 5.7", 6.7" Diameter and 4" to 5.1" Tall

Ingredients

For the Dough

1 cup Warm milk 105°F
4½ teaspoon Active dry yeast or 2 envelopes
1 teaspoon Sugar to proof the yeast
4 cup Bread flour plus more for kneading
¾ cup Granulated sugar
3 large Eggs
2 Egg yolks
½ tbs Brandy optional
10 tbs Butter melted and cooled
¼ cup Raisins optional

For The Icing

2 cup Powdered sugar for icing
1 tablespoon Water
2 tablespoon Sprinkles or candied fruit for decoration

US Customary - Metric

Instructions

Make The Dough

In a large bowl, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
1 cup Warm milk, 4½ teaspoon Active dry yeast, 1 teaspoon Sugar
Whisk in 4 cups of flour, eggs, egg yolks, brandy, and melted butter. Stir until a shaggy dough forms.
4 cup Bread flour, ¾ cup Granulated sugar, 3 large Eggs, 2 Egg yolks, ½ tbs Brandy, 10 tbs Butter
On a lightly floured surface, knead the dough for 10 minutes, incorporating the remaining flour gradually until the dough is smooth and elastic. Fold in the raisins if using.
¼ cup Raisins
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Spray the tall mini Paska paper forms with non-stick spray and set them on a large baking sheet. Divide the dough evenly between the prepared forms. Cover and let rise for another 30 minutes.
PRO TIP: You can make larger paska with two small coffee cans.
Preheat oven to 350°F (175°C) while the bread is rising. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Set on a wire rack to cool.
PRO TIP: Lay aluminum foil on top during the last 15 minutes if the paska are browning too dark.

Glaze and Decorate

While the Paska breads cool, prepare the icing by mixing powdered sugar with a little water until a thick consistency that can be piped is reached.
Drizzle with icing and decorate with sprinkles or candied fruit, if desired.
2 cup Powdered sugar, 1 tablespoon Water, 2 tablespoon Sprinkles

Notes

You can substitute the brandy it with another flavored alcohol like rum or orange liqueur, or simply omit it altogether.
Use room temperature ingredients, it helps the dough come together smoothly.
You can replace the raisins with slivered almonds, chopped dried fruits like cranberries, apricots, or cherries, or chopped nuts.
Spray the inside of the metal or paper Paska molds to prevents sticking.
Cool the Paska completely before decorating: This allows the glaze to set properly.

Nutrition