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This Paska Ukrainian Easter Bread recipe is a traditional Eastern European bread made especially for the holiday. A delicious, lightly sweetened yeast bread, much like sweet dough, with beautiful Easter symbols and a sweet, tender crumb.
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While it may look difficult, it’s very simple to make with familiar bread baking techniques.
Paska is one type of Ukrainian Easter Bread. Kulich is another favorite I make every year. It’s a taller, cylindrical sweet loaf with a decorated top. Equally delicious, this bread contains citrus and fruit.
Babka is yet another sweetened bread delicious to make for Easter or Christmas.
What is Paska?
Ukrainian Easter bread or paska is a sweetened egg bread, baked in the round, and decorated with Christian symbols for Easter.
Traditionally, paska was taken to church on Easter morning in a special food basket that would then be blessed by the priest before bringing home for Easter dinner.
My Link to Ukrainian Easter Bread
My great grandparents and ancestors were Germans living in the Odesa region of Ukraine. When they emigrated to the United States, they carried with them their Easter traditions.
Great grandmother was a bread baker, and though I didn’t know her, I’ve curated her stories from journals and memories of her from my great uncles and aunts.
Known especially for her Easter bread and her shaped Easter breads, I love to carry forward some of her traditions that have meant so much to our family.
Ukrainian Paska Ingredients
Here are the ingredients you’ll need to make Paska. The exact measurements are in the recipe card at the bottom of this post.
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Warm milk
- Large eggs
- Vanilla extract
Helpful Kitchen Tools to Make Paska
Traditional bread-making tools like:
- Mixing bowl to make by hand or stand mixer with a dough hook
- Flour bench scraper
- 9-inch springform pan (I like to use nonstick)
- Pastry brush
How to Make Ukrainian Paska
This intricately braided Paska is rather simple to make. Here are the steps with photos.
More details are in the recipe card below.
Step 1: Activate the yeast
Begin by warming 1/2 cup of milk to lukewarm or 110°F. Dissolve 1 teaspoon sugar in the milk and then sprinkle the yeast on top. Let it sit and activate for 5 to 10 minutes, or until the yeast is bubbly. Meanwhile, oil a bowl for the dough to rise and set aside.
Step 2: Make the sweet dough
Whisk together the flour, salt, and remaining sugar in a large mixing bowl or the bowl of a stand mixer. Then add the yeast mixture, eggs, softened butter, remaining milk, and vanilla.
Stir to combine the ingredients. The dough will be wet and sticky. Knead in the mixer or in the bowl for 4 to 5 minutes. As the bread kneads, the moisture will be absorbed into the flour.
Once kneaded by the stand mixer, I like to turn the dough out onto a lightly floured surface and knead by hand for a few seconds.
Step 3: First Rise
Shape the dough into a ball and place it into the oiled bowl. Cover with plastic or a damp kitchen towel and let rise in a warm spot for an hour to 90 minutes.
Step 4: Shaping the Dough and Second Rise
Deflate the dough and transfer it to a lightly floured surface. Divide the dough in half. Shalf one half into a disk shape and fit into the bottom of the pan.
Divide the remaining dough into 4 pieces; 1 piece for the cross, and 3 pieces for the braid.
For the braid: create 3 ropes measuring about 18 to 20-inches. Braid and place on top of the outer edges of the dough in the pan.
For the cross: separate into two pieces, one slightly longer than the other, and create a cross pattern; place in the middle of the bread.
Cover and let rise until almost doubled. Meanwhile, preheat the oven to 350°F.
Step 5: Bake the Paska
Brush an egg wash on top of the bread before baking. Then bake for 40 to 50 minutes, or until the bread is golden and baked through. I begin checking at 25 minutes and cover the top of the bread with parchment paper or foil if it is browning quickly. Remove from the oven and rest in the pan for 10 minutes. Then remove from the pan and place on a rack to cool completely.
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- 6 - 7 cups all-purpose flour
- 4 teaspoons active dry yeast (2 packets)
- 5 tablespoons sugar
- 1 ½ cup warm milk
- 1/4 cup butter
- 2 ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- Coat a large bowl with oil and set it aside.
- Warm the milk to 110 degrees F (or just warm to the touch). Dissolve 1 teaspoon of the sugar in 1/2 cup of lukewarm milk. Sprinkle the yeast on top and set it aside in a warm place for 5 to 10 minutes until the yeast is bubbly.
- In the bowl of a stand mixer fitted with a dough hook (or large bowl) whisk together the flour, salt, and sugar. Then add the yeast mixture, eggs, softened butter, remaining milk, and vanilla.
- Mix until a smooth, elastic dough forms; knead by hand or in the machine for 4 minutes. Add additional flour as needed until the dough pulls away from the bowl; about 1 tablespoon at a time. The dough will be soft and somewhat sticky. I like to then turn it out onto a lightly floured surface and form into a ball.
- Transfer the dough to the oiled bowl, turning to coat all sides with oil. Cover with plastic or a damp kitchen towel and let rise in a warm, draft-free area until doubled in volume; about an hour to 90 minutes.
- Meanwhile, lightly grease a 9-inch springform pan. Mine is nonstick.
Shape the Loaves:
- Deflate the dough and transfer it to a lightly floured surface. Divide the dough in half.
- With half of the dough, shape into a disk shape and fit into the bottom of the prepared springform pan. Set aside.
- Divide the remaining dough into 4 pieces; 1 piece for the cross, and 3 pieces for the braid.
- For the braid: form three 18 to 20-inch ropes. Then braid the three ropes together and place it on top of the outer edges of the disk in the pan, leaving an open area in the middle. Pinch and seam the edges together.
- For the cross: separate into two pieces, one slightly longer than the other, and create a cross pattern; place in the middle of the bread.
- Cover and let rise until almost doubled. Meanwhile, preheat the oven to 350°F.
Bake the Paska:
- Beat an egg with 1 teaspoon of water for an egg wash. Brush the top of the bread just before baking.
- Bake the 40 to 50 minutes, or until the bread is done. I begin checking at 25 minutes and cover the top of the bread with parchment paper or foil if it is browning quickly. The bread is done when the internal temperature is 190 degrees F on an instant-read thermometer.
- Remove from the oven and rest in the pan for 10 minutes. Then remove the pan and place it on a rack to cool completely.