Fill your home with the heavenly aroma of freshly baked bread this Easter with a traditional Ukrainian Easter Bread, also known as Paska. Baked in traditional tall paper Paska molds, this rich and flavorful sweet bread is a centerpiece of the Ukrainian Easter celebration.
Infused with citrus zest and studded with golden raisins, Paska is a beautiful and symbolic addition to your Easter feast.
What Is Paska?
Paska bread is more than just a delicious treat; it holds deep religious significance. The tall, cylindrical shape symbolizes the resurrection of Jesus Christ, and the sweet bread itself represents new life.
Paska vs Kulich
While both "Paska" and "Kulich" can refer to the same Easter bread itself, there's a subtle distinction. Paska can also be made in a braid, and also refers to a sweet Ukrainian curd cheese dessert similar to cheesecake, also enjoyed during Easter celebrations.
Paska cheese and Paska bread are often served together at Easter feasts.
Kulich, on the other hand, is strictly a bread, but often used synonymously with Paska bread at Easter and Christmas.
Why You'll Love This Recipe
Indulge in a taste of Ukrainian Easter tradition with this Paska bread recipe! This beautiful bread boasts a rich, flavorful dough studded with sweet raisins. Baked in classic tall molds, it becomes a stunning centerpiece for your Easter table.
The easy-to-follow instructions ensure success, even for novice bakers, allowing you to create a delicious and symbolic Easter bread your family will love.
- Authentic Easter Tradition: Experience the joy of baking a treasured Easter bread recipe passed down through generations in Ukrainian households.
- Rich and Flavorful: The yeast-leavened dough, enriched with eggs and butter, is bursting with flavor and perfectly complements the sweetness of the raisins and citrus.
- Beautiful Presentation: Baked in traditional paper molds, the bread rises tall and majestic, ready to be adorned with a simple glaze and festive sprinkles.
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Paska Ingredients
This Easter bread is made with an enriched bread dough of eggs, butter, milk, and citrus zest. Golden raisins and slivered almonds are folded into the dough and after baked, the cylinder breads are glazed with a simple icing.
Keep in mind though that enriched doughs often require more time to bulk rise. Allow twice the time, depending on the temperature of your home or kitchen, especially if you don't have a proof setting on your oven.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Paska Easter Bread
Creating this beautiful Easter bread involves enriching the dough with warm milk, yeast, sugar, butter, citrus zest, and eggs. The dough is then kneaded and raisins and nuts are then work in.
Shaped into loaves, wreaths, or in traditional tall paper molds, the Paska bread undergoes another rise before baking to a golden brown perfection.
A simple glaze and festive sprinkles add the final touch to this symbolic Easter centerpiece.
Prepare the Dough
- In a large bowl, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until foamy.
- Whisk in 4 cups of flour, eggs, egg yolks, brandy, lemon zest, and melted butter. Stir until a shaggy dough forms.
- Whisk in 4 cups of flour, eggs, egg yolks, brandy, and melted butter. Stir until a shaggy dough forms.
- Knead the bread using a dough hook, kneading machine, or by hand. Fold in the raisins if using.
- 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.
Fill The Paska Molds
You'll find that mini panettone paper molds are suitable for mini paska breads. The paper molds are available in dark brown and gold patterns and labeled for panettone, kulich, and paska.
You'll also find varieties of them with beautiful four color Easter and Christmas designs, as these mini bread are popular during both holidays.
PRO TIP: While this recipe is for making small, individual kulich, you can also make two medium size breads using two small (11.3 or 12 oz) coffee cans.
- Spray the tall mini Kulich 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.
Bake Mini Paska Bread Until Golden
- 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.
Glaze And Decorate
- While the Kulich cools, 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.
Tips for Success
Here are a few tips for making this holiday bread recipe:
- Ensure your milk is warm, but not hot, to activate the yeast.
- Be patient with the dough rising times. Room temperature and humidity can affect the rising process.
- Don't overbake the Paska bread. A slightly golden brown color indicates it's done.
- If the tops of your Paska bread start to brown too quickly, cover them loosely with foil during baking.
Substitutions and Variations
Here are a few delicious variations when making this recipe for Paska bread.
- Don't have paper Paska molds? You can use tall coffee cans or loaf pans lined with parchment paper.
- Take the fruit combination a step further! Add chopped dried apricots or diced candied citrus peel alongside the raisins for a more vibrant flavor and texture.
- Add ½ teaspoon of ground cardamom to the dough.
Serving Suggestions
Enjoy slices toasted for a warm and comforting breakfast on Easter morning. For a delightful afternoon treat, serve it alongside a steaming cup of tea or coffee.
Break off pieces and pair them with dollops of sour cream or your favorite jams and preserves for a truly delightful Easter experience.
Related Recipes
- Rum Raisin Bread Pudding
- Twisted Garlic Herb Bread
- Warm Brussel Sprout Salad w Maple Dressing
- Air Fryer Roasted Carrots
- Braided Challah With Raisins
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Ukrainian Easter bread.
- Easter Decorated Paper Kulich or Paska molds3.5 x 3.5 inches, 8 oz
- Brown Paper Kulich or Paska molds3.5 x 3.5 inches, 8 oz
- Tall Springform cake pan set4", 4.7", 5.7", 6.7" Diameter and 4" to 5.1" Tall
Storage and Freezing
- Paska bread can be stored at room temperature for up to 3 days, tightly wrapped in plastic wrap or aluminum foil.
- For longer storage, wrap the cooled bread tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
The paper molds give the bread its traditional tall cylindrical shape. However, if you can't find them, you can substitute tall coffee cans or small springform pans.
The best way to tell if your Paska bread is done is to insert a toothpick into the center and check for doneness. If the toothpick comes out clean, the bread is good to go. A slightly golden brown color on the exterior is another good indicator.
For a more elegant touch, you can pipe a lacy design on the cooled Paska bread. After glazing, add festive touches with chopped nuts, dried fruit, or candied citrus peels.
They are sold on Amazon, but labeled as mini panettone molds, mini kulich molds, and sometimes as paska molds. You'll find a variety of sizes, but this recipe uses the 3" diameter molds.
More Delish Ideas
Ukrainian Easter Bread (Paska)
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
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.
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