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Easter Bread, Paska

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Adjust Servings:
500 g Wheat flour or more
250 ml Молоко
7 g Dry yeast
175 g Butter of room temperature
150 g Raisins
1 package Vanilla sugar
4 pcs Yolk of room temperature
175 g Sugar white
30 ml Rum
1/4 tsp Salt
2/3 cup Caster sugar
1 tsp Lemon juice
1 pcs Egg white

Easter Bread, Paska

  • Vegetarian (Ovo-lacto)
  • 8 - 9 ч
  • Serves 6
  • Medium




There are tons of Easter bread variations around the world. Traditionally, it’s a short sweet bread of different shapes and textures with candied fruit, nuts, raisins and condiments. Easter is associated with spring, resurrection and first warm days, so, Easter baked goods are also joyful, mouth-watering and optimistic. Easter bread can be different in shapes depending on the country – it can be lamb-, egg- or bunny-shaped. It also varies in texture – from light and fluffy to more rich and butter. An Easter bread in Ukraine is paska, and kulich in Russia – they are both of the same cylindrical shape.

A cottage cheese paska – is a traditional Easter dessert in Ukraine. You will find a recipe for one here, and a recipe for most delicious chocolate cottage cheese paska here.

Let’s go back to the Easter bread. You will find thousands of recipes for paska and kulich breads on the Internet. There are traditional and contemporary recipes, based on only yolks and whole eggs, with cottage cheese and various enrichments, with dry and fresh yeast.

Recipes for the Easter bread are usually a family tradition handed down from generation to generation. Mothers and grandmothers bake the most delicious Easter bread and teach the next generations.

My nannies didn’t teach me about baking the Easter bread, unfortunately, I must have been not ready for that back then. So, once when I desired to revive the family tradition, I had to study the matter and learn to make it by myself. My today’s Easter bread recipe is not only a baked bread that will bring joy to your family, but also a detailed step-by-step guide on how to acquire the art of baking the Easter bread. When you know general rules, you will be able to experiment and try other combinations of ingredients and recipe variations.

This recipe makes a soft, butter, sweet and smooth Easter bread full of raisins, that doesn’t go stale too soon. The dough rises well and there’s no scent or taste of yeast. In a word – wonderful!

Try baking the Easter bread this year even if you haven’t done this before – you WILL succeed! Happy Easter!

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60 мин


Cover raisins with rum and warm water and let stand covered for 1 hour or better overnight. When raisins are ready, drain the liquid, transfer the raisins onto a paper towel and pat them dry to get rid of any excess water.

10 мин


Heat the milk until warm. Add dry yeast and let stand for 5-10 min. Stir with a spoon until completely dissolved.

60 мин


This step is very important as we need to activate yeast and gluten. If added in the beginning, butter and sugar will keep yeast and gluten from activation, that is why people usually just add more yeast. But that is not what we are going to do. Instead we are going to create favorable conditions and give as much time as needed for yeast and gluten to activate.
So, add 250 g flour to milk and yeast mixture and stir with a spoon until homogenous. Do not add salt or sugar at this time! Cover with a towel and leave in a warm place at least for an hour. A pre-ferment can take more time to raise depending on the temperature. You want it to increase by 4-5 times, so I recommend you use a large bowl. The ready pre-ferment will be quite fluffy (because of yeast), elastic and sticky just like Spiderman’s web (because of gluten activation).



In a separate bowl, whisk butter, sugar and vanilla sugar until fluffy. Add yolks and whisk until creamy.

15 мин


Add the butter enrichment to the ready pre-ferment and mix with a spoon until smooth. Carefully fold in flour. When it gets hard to mix with a spoon, start kneading – transfer the dough to a kneading machine bowl or onto the counter and knead in the remaining flour until there’s none left. Keep kneading for 10-15 min. You want the dough to be soft, buttery, elastic and smooth to the touch.

Depending on the flour you use, you may need to add a little more of that but try not to add to much otherwise the dough will become a little “bready”. For better kneading, you could grease your hands with vegetable oil occasionally.
Then knead in raising until they are evenly distributed. To achieve that, you could flatten the dough and place raisins in the center, then fold the edges into the center and start kneading in raisins.

5 ч


Form the dough into a ball, place in a bowl, cover with a towel and leave in a warm place to rise. It’s important to give the dough enough time to rise – at least 3 h. You want the dough to triple in size. As for me, I usually prepare dough in the morning and bake in the evening, as it takes approximately 5 h for dough to rise.

30 мин


Easter bread can be baked in different molds. You could use paper or tin molds, tin cans or small saucepans. The size of molds can also vary, but mind that it affects the time of baking. Slightly punch the risen dough and divide it into molds so that they are 1/3 filled.
The dough will rise in the oven and fill the molds the top. So, cover the molds and leave the dough to rise for 30-60 min.

60 мин


Preheat the oven to 180 degrees Celsius. Place the molds into the oven and bake for 40-60 min depending on the size of your molds. Don’t open the oven during the first 30 min to prevent the dough from falling. If the tops get brown too soon, cover them with foil so that they won’t burn. Take the ready Eater breads from the oven, cover with a towel and let cool completely.

10 мин


For frosting, beat 1 white, folding in confectioner’s sugar, then add lemon juice in the end. You want the frosting be thick and white. Cover the breads’ tops with frosting, top with colorful sprinkles and let set. Cover with a towel and let stand overnight – Easter breads become more delicious on the next day.



Easter breads can be simply kept on the counter covered with a towel, for 1-2 days. For a longer storage, cover them with plastic wrap or keep in airtight plastic bags.

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