Paska: Ukrainian Easter Bread Recipe

Side view of unsliced Easter Paska yeasted bread on a white spring stand with Easter eggs in the background.

Paska: Ukrainian Easter Bread Recipe

A traditional paska recipe made with rich, lightly sweet yeast dough and baked into a beautiful Ukrainian Easter bread with classic decorative shaping.

Prep Time20

Cook Time40

Additional Time2

Total Time3

Servings: servings

Calories: 274kcal

Author: Stephanie Wilson

Ingredients

2 cup warm milk 110℉ (32℃)
¾ cup sugar divided
1 tablespoon active dry yeast or instant yeast
1 cup unsalted butter melted
4 large eggs + 1 egg yolk (divided) at room temperature
2 teaspoons vanilla extract
6-7 cups flour bread flour or all-purpose flour
2 ¼ teaspoon salt

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Instructions

For the dough

Coat a large bowl with oil and set it aside.
Warm the milk to 110℉ (32℃), or just warm to the touch. Dissolve 1 teaspoon of sugar in ½ cup lukewarm milk. Sprinkle the active dry yeast on top. Set it aside in a warm place for 5 to 10 minutes or until the yeast is bubbly. If using instant yeast, add it with the flour.
In the bowl of a stand mixer or large bowl, whisk 4 cups of flour, instant yeast (if using), salt, and remaining sugar. Stir in the proofed yeast mixture, 3 eggs plus an egg yolk, melted butter, milk, and vanilla. Mix to incorporate the ingredients until smooth and batter-like. Begin adding the remaining flour (2 cups), mixing by hand or with the dough hook attachment on a stand mixer until a sticky dough forms. It will only slightly pull away from the sides of the bowl. Depending on the day, I often need about 7 cups of flour. Add additional flour as needed.
Knead by hand for about 10 minutes or in a stand mixer for about 6-7 minutes. The dough will be soft and somewhat sticky.

First rise

Transfer the dough to the oiled bowl, cover it with plastic or a damp kitchen towel, and let rise in a warm, draft-free area until doubled in volume, 60-90 minutes. When close to the end of the first rise, lightly grease a 9-inch springform pan or a 10-inch springform pan.

Shape the loaves:

Deflate the dough and transfer it to a lightly floured surface. Divide the dough in half.
Shape half the dough into a circular disk shape and fit it 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. Braid the ropes together and place them 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 the remaining piece of dough into two pieces, one slightly longer than the other, and create a cross pattern; place in the middle of the bread.
Cover the bread in the sprinform pan and let rise until almost doubled, about 1 hour. Meanwhile, preheat the oven to 350°F.

Bake the Paska:

Whisk the remaining egg and the remaining egg white together for an egg wash. Brush the top of the bread just before baking.
Bake for 35 to 50 minutes, or until the bread is baked through; this will depend on how large the loaf is. I begin checking at 35 minutes and cover the top of the bread with parchment paper or tent with foil if it is browning quickly. The bread is done when the crust is golden; there is a hollow sound when tapping on it or when the internal temperature is 190 degrees F on an instant-read thermometer.
Remove from the oven and rest in the pan for 30 minutes. Then remove the pan and place it on a rack to cool completely.

Notes

Flour Tip: Start with the lower amount of flour and add more gradually as needed. The dough should be soft and slightly sticky, but still manageable. Too much flour can make the bread dense.
Yeast: Active dry yeast should be dissolved in warm milk (about 110°F) until foamy. If using instant yeast, you can mix it directly in with the flour.
Variations: For a citrus note, add the zest of 1 lemon or orange to the flour mixture. It adds a lovely brightness to the finished bread.
If adding raisins, soak them in warm water for about 15 minutes, then drain well and gently knead into the dough before the first rise.
Decorating the Top: Reserve a small portion of dough to create braids or traditional shapes for the top. Lightly press them onto the loaf after shaping so they adhere during baking.
Extra Dough: If you have leftover dough from shaping, form it into a small braid or round loaf. Let rise until doubled, then bake on a sheet pan for 15–20 minutes. It makes a wonderful baker’s treat.
Baking Tip: If the top begins to brown too quickly, loosely cover with foil during the last part of baking.
Doneness: The bread should be deep golden and sound hollow when tapped. If you have a thermometer, the internal temperature should be about 190–200°F.
Make Ahead: Paska can be baked a day ahead. Let it cool completely, then wrap tightly and store at room temperature.
Storage: Store tightly wrapped at room temperature for up to 2–3 days, or freeze for longer storage.

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