DessertBreakfastBrunch

Ukrainian Paska Bread

Name: Ukrainian Paska Bread
Prep time: 2 h
Cook time: 45 min
Total time: 5 h 45 min
Yield: 8 servings
Cuisine: ukrainian
Ingredients: 7 g active dry yeast; 240 ml warm milk; 100 g granulated sugar; 500 g all-purpose flour; 3 pcs large egg; 80 g unsalted butter melted and cooled; 5 ml vanilla extract; 5 g salt; 100 g raisins; 1 pcs large egg yolk; 15 ml milk; 100 g powdered sugar; 15 ml lemon juice

Paska is a traditional Ukrainian Easter bread, often enriched with eggs, butter, and a touch of sweetness. It's a symbolic centerpiece for the holiday table, soft and fragrant with a slightly sweet crumb. This recipe yields a beautiful, golden-brown loaf perfect for sharing.

An original recipe by Forkin

Total time: 5 hr 45 min
Serves: 8
Difficulty: Hard
Per serving: 492 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

7 gactive dry yeast
240 mlwarm milk

dough

100 ggranulated sugar
500 gall-purpose flour
3 pcslarge egg
80 gunsalted butter, melted and cooled
5 mlvanilla extract
5 gsalt
100 graisins

egg wash

1 pcslarge egg yolk
15 mlmilk

icing

100 gpowdered sugar
15 mllemon juice

Equipment

6-inch round baking pans · wire rack · wooden spoon · mixing bowls · whisk · stand mixer (optional)

The method

Step by step

1
In a small bowl, combine the warm milk, yeast, and a pinch of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure your milk is warm (around 105-115°F or 40-46°C) but not hot, to activate the yeast without killing it.
2
In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt.
About 2 min
3
Add the eggs, melted butter, and vanilla extract to the yeast mixture. Whisk until well combined.
About 2 min
4
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
About 3 min
5
Knead the dough on a lightly floured surface or in the stand mixer for 8-10 minutes, or until it is smooth and elastic. The dough will be soft and slightly sticky.
About 10 min
Cook’s note: Resist the urge to add too much extra flour during kneading, as this can make the bread dry.
6
Gently fold in the raisins until evenly distributed.
About 2 min
Cook’s note: If your raisins are very dry, you can soak them in warm water for 10 minutes and then drain thoroughly before adding to the dough.
7
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
About 1 min
8
Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) or a sunny spot can help with rising.
9
Gently punch down the risen dough to release the air.
About 1 min
10
Divide the dough into two equal portions. Shape each portion into a round loaf and place into two greased 6-inch round baking pans or standard deep springform pans.
About 5 min
Cook’s note: For a traditional look, you can reserve a small piece of dough from each loaf to create a decorative cross or braid on top before the second rise.
11
Cover the pans loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 1 to 1.5 hours, or until almost doubled in size.
About 1 hr 30 min
12
Preheat your oven to 180°C (350°F).
About 15 min
13
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
14
Gently brush the tops of the risen loaves with the egg wash.
About 1 min
Cook’s note: Be careful not to deflate the dough when brushing.
15
Bake for 35-45 minutes, or until the paska is golden brown and sounds hollow when tapped on the bottom. If the tops brown too quickly, you can loosely tent them with foil.
About 45 min
Cook’s note: An instant-read thermometer inserted into the center should read about 90°C (195°F) when fully baked.
16
Remove the paska from the oven and let it cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
About 15 min
17
While the paska cools, prepare the icing by whisking together the powdered sugar and lemon juice until smooth.
About 2 min
Cook’s note: Add more powdered sugar for a thicker icing, or a few drops more lemon juice for a thinner consistency.
18
Once the paska is completely cool, drizzle the icing over the tops.
About 2 min
Cook’s note: Allow the icing to set before slicing.

Per serving

Nutrition

57%Score

Calories: 491.6kcal
Protein: 10.9g
Carbs: 84.7g
Fat: 12.5g
Fibre: 2.4g
Sugar: 34.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover paska in an airtight container at room temperature.

Reheating

Warm slices gently in a microwave or toaster oven for a few seconds.