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Paska (Ukrainian Easter Bread) – Fraiche Dwelling

I used to be so excited to make Paska with my mother, a barely candy dense Ukrainian bread historically served at Easter. It’s a recipe properly price the additional effort, and is as lovely as it’s scrumptious.

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What’s Paska?

Ukrainian Easter bread or paska (which accurately means ‘Easter’) is a barely candy egg bread! It’s just like Babka, however flatter. We had a giant debate over icing our Paska, however it was fairly short-lived. Seems icing it’s the technique to go (I’m not an icing kinda gal, therefore no icing right here – possibly subsequent 12 months!). It’s showy, satisfying to make and really nostalgic for me.

hand braiding dough for Paska Bread

How To Make Paska

Making Paska is just like making a typical white bread, with just a few added steps and substances. Eggs and milk add richness, and additional sugar provides sweetness. Listed below are the essential steps:

  1. Scald the milk. Deliver the milk to a simmer (83°C to be precise) and let it cool. This denatures the whey protein within the milk, and helps the yeast do its’ greatest work.
  2. Make a sponge. A primary sponge, a bubbled combination of flour, water and yeast.
  3. Make the dough. Knead within the remaining substances till clean. The dough ought to be comfortable and stretchy: don’t add an excessive amount of flour! Let the dough rise till doubled.
  4. Type the Paska loaves. Get artistic and braid or twist the dough ropes!
  5. Brush with an egg wash. As soon as risen once more, brush with an egg wash and bake till golden.
hands forming Paska Dough
Tori and her mom baking Paska together in the kitchen

Retailer Paska

Baked Paska could be saved in an hermetic container or resealable bag for as much as 3 days or saved within the freezer for as much as 1 month.

Icing Recipe for Paska

In the event you select to ice your Paska, right here is a straightforward recipe. Stir collectively 1 1/2 cups sifted icing sugar plus the zest and juice of 1 lemon (for a extra conventional glaze skip the lemon zest and juice and use milk as an alternative). Unfold over the cooled Paska and prime with sprinkles if desired.

Easter Baking Recipes

If you’re on the hunt for extra Easter baking recipes you’ve come to the proper place. Not solely are these recipes scrumptious however they’re so beautiful to have a look at! Excellent to impress this season.

See my complete Easter Menu right here!

homemade Paska Bread golden brown in a round baking dish
Paska (Ukrainian Easter Bread)

In the event you make this recipe, you should definitely tag me on Instagram with the hashtag #fraicheliving or depart a remark/ranking under. I’d like to know the way you preferred it!

xo Tori

Paska (Ukrainian Easter Bread)

Ukrainian Paska Easter bread

Paska (Ukrainian Easter Bread)

Paska is a barely candy dense Ukrainian bread historically served at Easter. Observe that this recipe makes sufficient for two loaves, however could be simply divided in half do you have to want to solely make one.



  • 3 cups 2% milk
  • 1 cup heat water*
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 6 eggs overwhelmed
  • 1 cup sugar
  • 10-11 cups all-purpose flour

Egg Wash

  • 1 egg
  • 2 tablespoons water


Scald the Milk

  1. To scald the milk, place the milk in a medium saucepan and warmth over low warmth to 83 C. Take away from the warmth and put aside to chill to room temperature (that is necessary – too sizzling and it’ll kill the yeast).

Make the Dough

  1. In a small bowl, stir collectively the water and a couple of tablespoons of sugar. Sprinkle the yeast on prime and let it sit for 10 minutes, till foamy.

  2. In a big bowl add the cooled milk, yeast combination, eggs and sugar. Stir collectively to mix. Stir in 5 cups of flour to mix and proceed including flour 1 cup at a time till it’s too tough to stir. Switch the dough onto a well-floured work floor and knead the dough, including extra flour as wanted, to get a clean, elastic dough, round 10 minutes.

  3. Divide the dough in 1/2, kind right into a spherical ball, place every ball of dough into a big oiled bowl, and canopy every bowl with a clear dish towel. Let the dough rise till doubled, round 2 1/2 hours.

Assemble the Paska

  1. Grease two 8-inch tall spherical baking pans with butter. Deflate the dough together with your fingers, switch the balls of dough to a well-floured work floor, and divide every ball once more in 1/2.

  2. Flatten two of the balls of dough to suit the pans, inserting every spherical within the backside of the pans and urgent to the perimeters.

  3. Divide the remaining balls of dough once more in 1/2: you need to have 4 balls of dough. Divide every of those balls into 3 smaller balls to braid: you need to now have 12 small balls of dough. On a evenly floured work floor utilizing the palms of your fingers, roll every of the balls of dough right into a roughly 1/2-inch rope about 30 inches lengthy every. Taking 3 ropes, braid into an extended braid. Repeat with the remaining balls of dough, braiding 3 ropes at a time. You’ll have 4 braids.

  4. Taking one braid at a time, wrap the primary braid across the inside fringe of the pan in order that the ends meet (stretch the braid out if wanted). Take one other braid and wrap it inside the primary braid to slot in the center. Repeat with the opposite Paska.

  5. Cowl every pan with a clear dish towel and put aside to rise till doubled.

  6. Place the oven rack to the underside 1/3 of the oven and preheat the oven to 350°F.

Add the Egg Wash

  1. In a small bowl, whisk collectively the egg and water to mix. Utilizing a pastry brush, brush the skin of every loaf with the egg wash.

Bake the Bread

  1. As soon as doubled, bake the loaves for 50-60 minutes, till golden brown.

  2. Switch the loaves to a cooling rack and as soon as cool, retailer every in giant hermetic baggage for as much as 3 days or within the freezer for as much as 2 weeks.

Recipe Notes

*technically round 40°C

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