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Traditional Paska Easter Bread

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Nelli

I grew up eating Paska that my mom baked every single Easter. It is a beautiful traditional Easter bread that gets enjoyed across Eastern Europe, especially in Ukrainian, and Russian kitchens. This soft, slightly sweet yeast bread is known for its round shape, fluffy texture, and simple sugar glaze often topped with colorful sprinkles.

Paska is typically baked on Holy Saturday and served on Easter Sunday, symbolizing celebration and new life. Reflecting on Jesus resurrection. This homemade bread is light, buttery, and delicately sweet that is perfect with coffee, butter, or jam. If you want to pass on this tradition every easter, I will show you step by step how you can accomplish it.

What You’ll Need:

  • 6 eggs room tempature
  • 300g sugar
  • 3 packs of vanilla sugar
  • 3 tsp salt
  • 500mls warm milk
  • 2 Tbsp dry yeast
  • 300g soft butter
  • 1250g All-purpose flour
  • Raisins (optional)

Instructions:

  1. Activate the Yeast: – In a cup, combine a little bit of warm water, yeast and 1 Tbsp of sugar. Let it sit for 5-10 minutes until it becomes foamy.
  1. Make the Dough: – In a large bowl of your stand mixer, combine sugar, salt, vanilla sugar and soft butter until creamy adding eggs one at a time. Then stir in the yeast mixture and warm milk. Attach the dough hook and mix on low speed for about 30 seconds or until well incorporated. Gradually add flour and mix until a soft dough forms.
  1. Knead: – Knead the dough with the dough hook on medium-low speed for a good 8-10 minutes. The dough will be very sticky, don’t be tempted to add more flour. If using raisins, add them during the last minute of kneading. Make sure to soak the raisins in warm water for 15 minutes. Pat them dry with paper towel before using, this will prevent pulling moisture from the dough.
  2. First Rise: – Transfer the dough to a lightly greased bowl. Cover with a kitchen towel or cling and let rise in a warm place for 2 hours, or until doubled in size.
  1. Shape the Bread: – Shape the dough into 6 equally round loaves using oil instead of flour as the dough will be sticking to your hands. Place into: greased small round bowls that are oven safe, or you can buy Panettone molds off amazon. I would recommend the molds from amazon, as it is great for even baking.
  1. Second Rise: – Cover and allow the dough to rise again for 1 hour until puffy.
  2. Bake: – Bake at 350F (175C) for 30-40 minutes, until the top is golden brown. If the top browns too quickly, loosely cover with foil.
  3. Cool Completely: – Remove from the pan and let cool completely before glazing.

Make the Glaze:

In a small bowl mix powdered sugar and whipping cream, stir until smooth. Drizzle over the cooled Paska bread and decorate with Easter sprinkles.

If you have tried out this recipe please comment below, I would love to hear your feedback.

Recipe created by author.

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Traditional Paska Easter Bread

Paska Easter Bread is a traditional soft and slightly sweet bread often baked for Easter celebrations in many European and Russian homes. This rich, buttery bread is light, fluffy and slightly sweet. Raisins are often added for extra sweetness, and soaking them beforehand helps keep the bread moist and tender. Paska is typically baked in round bowls to create its classic shape and served sliced with butter during Easter meals. This recipe uses a stand mixer for easy kneading, making it simple to prepare this beautiful homemade bread for your holiday table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 24
Course: Bread, Breakfast, Dessert, Side Dish
Cuisine: European
Calories: 240
Ingredients Equipment Method

Ingredients
  

  • 6 Eggs room temperature
  • 300 g Sugar
  • 3 packs Vanilla sugar
  • 3 tsp Salt
  • 500 mls Milk warm
  • 2 Tbsp Dry yeast
  • 300 g Butter soft
  • 1250 g All-purpose flour
  • Raisins optional

Equipment

  • 1 Stand mixer
  • Panettone Molds

Method
 

  1. Activate the Yeast: – In a cup, combine a little bit of warm water, yeast and 1 Tbsp of sugar. Let it sit for 5-10 minutes until it becomes foamy.
  2. Make the Dough: – In a large bowl of your stand mixer, combine sugar, salt, vanilla sugar and soft butter until creamy adding eggs one at a time. Then stir in the yeast mixture and warm milk. Attach the dough hook and mix on low speed for about 30 seconds or until well incorporated. Gradually add flour and mix until a soft dough forms.
  3. Knead: – Knead the dough with the dough hook on medium-low speed for a good 8-10 minutes. The dough will be very sticky, don't be tempted to add more flour. If using raisins, add them during the last minute of kneading. Make sure to soak the raisins in warm water for 15 minutes. Pat them dry with paper towel before using, this will prevent pulling moisture from the dough.
  4. First Rise: – Transfer the dough to a lightly greased bowl. Cover with a kitchen towel or cling and let rise in a warm place for 2 hours, or until doubled in size.
  5. Shape the Bread: – Shape the dough into 6 equally round loaves using oil instead of flour as the dough will be sticking to your hands. Place into: greased small round bowls that are oven safe, or you can buy Panettone molds off amazon. I would recommend the molds from amazon, as it is great for even baking.
  6. Second Rise: – Cover and allow the dough to rise again for 1 hour until puffy.
  7. Bake: – Bake at 350F (175C) for 30-40 minutes, until the top is golden brown. If the top browns too quickly, loosely cover with foil.
  8. Cool Completely: – Remove from the pan and let cool completely before glazing.
  9. Glaze: – In a small bowl mix powdered sugar and whipping cream, stir until smooth. Drizzle over the cooled Paska bread and decorate with Easter sprinkles.

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