Paska: Ukrainian Easter Bread Recipe

A golden-brown, braided paska sits on a decorative white cake stand. The round bread boasts a glossy crust with intricate braiding on top. Beside it, a folded teal cloth with floral embroidery is partially visible, adding an elegant touch.

Paska: Ukrainian Easter Bread Recipe

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.

Prep Time20

Cook Time40

Additional Time2

Total Time3

Servings: servings

Calories: 274kcal

Author: Stephanie Wilson

Ingredients

6 - 7 cups flour bread flour or all-purpose flour
1 tablespoon active dry yeast or instant yeast
3/4 cup sugar
2 cup warm milk
1 cup butter melted
2 ¼ teaspoon salt
3 large eggs at room temperature
2 teaspoons vanilla extract

Get Recipe Ingredients

Instructions

For the dough

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 the lukewarm milk and 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, if using instant yeast-- at it here, salt, and sugar. Stir in the yeast mixture, eggs, melted butter, remaining milk if you used part of it to proof the active dry yeast, and vanilla. Mix to incorporate the ingredients into a smooth, batter-like consistency. Begin to add the remaining flour (2 cups), mixing by hand or with the dough hook stand mixer attachment until a sticky dough forms. It will only slightly pull away from the sides of the dough. 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:

Beat an egg with 1 teaspoon of water 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

Variations: For a citrus flavor, add the zest 1 lemon or 1 orange to the flour. I love the bright flavor it brings. If you want to add raisins, soak them first in warm water for 15 minutes. Then drain and mix them into the dough.
Extra dough: If you have extra dough leftover, especially when making the braid, I like to make an additional braid, form it into a circle, and let it rise on a baking sheet until doubled. Bake for 15-20 minutes, depending on the size. It makes a delicious treat for the baker!

Nutrition