Paska Easter Bread
Celebrate Easter with the timeless tradition of **Paska Easter Bread**, a rich and tender yeast bread that’s as delightful to make as it is to eat. This Ukrainian-inspired holiday favorite features a subtly sweet, buttery dough infused with vanilla and optional notes of lemon zest, giving it a fresh citrus aroma. Golden raisins can be folded in for added sweetness, while a glossy egg wash ensures the signature golden-brown crust. Perfectly soft and slightly airy, it’s shaped into beautifully braided or decorated loaves, making it both a centerpiece and a treat. Whether served plain, spread with butter, or paired with your Easter spread, this bread is a heartwarming way to celebrate the season's traditions. Easy to customize and with a hint of old-world charm, Paska Easter Bread is a must-try for festive gatherings.
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1.5 cups Whole milk
- 6 tablespoons Unsalted butter, softened
- 4 pieces Large eggs
- 2.5 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest (optional, for flavor)
- 0.5 cup Golden raisins (optional)
- 1 piece Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, warm the milk until it's lukewarm (about 100-110°F). Sprinkle the yeast over the milk and whisk in 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the softened butter and the remaining sugar. Using a hand mixer or stand mixer, beat until light and fluffy. Add the eggs one at a time, mixing fully after each addition.
Stir in the foamy yeast mixture, salt, vanilla extract, and lemon zest (if using). Gradually mix in 3 cups of flour until a sticky dough forms.
Switch to a dough hook attachment (or knead by hand on a floured surface). Gradually add the remaining flour, about 1/2 cup at a time, until the dough is smooth, elastic, and slightly tacky. This should take about 8-10 minutes.
If using raisins, fold them into the dough at this stage.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1.5-2 hours, or until it has doubled in size.
Punch down the dough to release excess air. Divide it into two portions or shape according to Paska traditions. For example, you can form a round loaf and decorate it with braided dough strips or other designs.
Place the shaped dough into greased pans (8-inch round pans or similar). Cover and let rise again for 30-45 minutes, until puffy.
Preheat your oven to 350°F (175°C).
Prepare the egg wash by whisking the egg yolk with water. Gently brush it over the top of the bread for a shiny, golden crust.
Bake the loaves in the preheated oven for 35-40 minutes or until the tops are golden brown and the loaves sound hollow when tapped. If the bread is browning too quickly, tent it with aluminum foil during the last 10-15 minutes.
Remove from the oven and let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the bread plain, with butter, or as part of your Easter feast.
Nutrition Facts
Calories |
4644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 788.5 g | 287% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 228.3 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 747 mg | 57% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 2438 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
