Paska (Ukrainian Easter Bread)
Local name: Паска
In short: A tall, rich Easter loaf of eggs, butter and milk dough with raisins and orange zest, glazed with sugar icing. It takes about 1 h 20 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 2 h 45 min
- Total
- 1 h 20 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 375 kcal
Paska is the tall, golden Easter bread that Ukrainian families bake and take to church in a basket to be blessed on Holy Saturday. The dough is rich with egg yolks, butter and milk, perfumed with vanilla and orange zest, and baked in tall tins so it rises into a dome. The crumb is soft and slightly sweet. It is sliced at the Easter table with butter, soft cheese and colored eggs.
Instructions
- Whisk 100 ml (scant 1/2 cup) of the milk with the yeast, 1 tbsp of the sugar and 100 g (3/4 cup) of the flour. Leave for 15 minutes until foamy.
- Add the rest of the milk, the egg yolks, whole egg, remaining sugar, salt, vanilla, zest and remaining flour. Knead for 5 minutes, then add the butter in pieces and knead for 10 minutes more, until smooth, soft and elastic.
- Cover and leave in a warm place for 1 hour 30 minutes, until doubled. Knead in the raisins.
- Grease two deep round tins, each about 15 cm (6 in) wide and 12 cm (5 in) tall, and line them with parchment collars rising 5 cm (2 in) above the rim. Divide the dough in two, shape each into a ball and set it in a tin.
- Cover and leave for 45 minutes, until the dough nearly reaches the top of the tin. Heat the oven to 180°C (350°F). Brush with the egg wash.
- Bake for 35 to 40 minutes, covering loosely with foil after 20 minutes if the top browns fast, until deep golden and 94°C (200°F) in the center.
- Cool in the tins for 10 minutes, then turn out. Mix the powdered sugar and lemon juice, drizzle over the cooled loaves and let the glaze set.
Tips
- Use tall, narrow tins with a parchment collar so the loaf rises up into a dome instead of spreading.
- If the top browns too fast, cover it loosely with foil and check doneness with a thermometer, aiming for 94°C (200°F) in the center.
Questions and answers
How long does paska keep?
Wrapped, it keeps for 4 days at room temperature, and it freezes for up to 2 months. It makes very good toast the next day.
Can I make paska without raisins?
Yes. Leave them out, or use chopped dried apricots or candied orange peel instead.
What is paska served with?
At the Easter breakfast it comes with butter, soft cheese and boiled eggs. It is also good with tea or coffee.
How long does it take to make Paska (Ukrainian Easter Bread)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Paska (Ukrainian Easter Bread)?
About 375 kcal per serving, with 9 g of protein, 62 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 62 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 27 g |
| Sodium | 260 mg |
Estimated values, calculated from the ingredients.
