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–+ servings

Paska Bread

Heather Baird
Paska is a traditional Easter bread that's butter and egg rich with a citrusy, lightly sweet flavor. It’s primarily associated with Ukrainian culture, although it's also found in Eastern Europe and countries with Eastern Orthodox populations. In Russia, the similar bread is known as kulich.
If using paper Paska molds as I have, you may need to adjust your oven racks to accommodate the tall loaves. They will puff and rise tall in the oven as they bake.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 45 minutes
4 hours 30 minutes rise time 4 hours
Total Time 5 hours 10 minutes
Course Bread
Cuisine Eastern European, Ukranian
Servings 8

Equipment

Ingredients
 
 

Sponge

  • 2 ¼ teaspoons active dry yeast
  • 1/4 cup warm water 110°F
  • 1/4 cup granulated sugar
  • 1 1/2 cups warm milk
  • 2 cups all-purpose flour

Dough

  • 3 whole large eggs beaten
  • 1/4 cup granulated sugar
  • 1/2 cup butter at room temperature
  • 1 teaspoon salt
  • 2 tablespoons lemon zest
  • 6 cups all-purpose flour

Egg Wash

  • 1 whole large egg
  • 1 tablespoon water

Glaze and topping

  • 1 cup confectioners’ sugar
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon milk
  • 2 tablespoons rainbow nonpareils

Instructions
 

Make the sponge

  • In a large bowl, dissolve the yeast in warm water (110°F) and let sit until foamy, about 5 minutes.
  • In a large glass measuring cup with a pour spout, combine the warm milk and 1/4 cup sugar; stir well to dissolve, then let cool down to barely warm. After cooling, add milk mixture to yeast mixture along with 2 cups of flour. Mix well with a wooden spoon. Cover and put in a warm place until the mixture is doubled in size, about 2 hours.

Make the dough

  • Add the sponge to the bowl of a stand mixer fitted with the paddle attachment. Add in the beaten eggs, ¼ cup sugar, 1/2 cup butter, salt, and lemon zest. Mix on low speed until well incorporated. Gradually add remaining flour a little at a time to form a soft dough. You may not have to add all of the flour.
  • Switch to the dough hook attachment and knead dough on medium-low speed until soft and elastic, about 8 minutes. Place dough in a greased bowl; turn to coat. Cover the bowl with plastic wrap. Let rise in a warm place until doubled, about 2 hours. Punch down the dough and let it rise again for 30 minutes.
  • Divide dough in two equal pieces. Shape each piece into a round loaf and place each in a 15 oz. paska or panettone mold. You can also line a baking sheet with parchment and bake them without a mold. Let them rise until doubled in size, about 30-40 minutes.

Egg Wash

  • In a small bowl, beat 1 egg with 1 tablespoon water.
  • Use a pastry brush to apply the egg wash to the tops of the loaves.

Bake

  • Preheat the oven to 350 F.
  • Transfer the loaves to the preheated oven and bake until deep golden brown, 45 to 50 minutes, or until the internal temperature reaches 190F. If the tops brown too quickly, tent them with foil.
  • When done, remove and let cool on wire racks to room temperature.

Glaze

  • In a small bowl, combine the confectioners' sugar, lemon juice, and milk. Stir until a thick glaze forms. The glaze should be thick yet fluid enough to drizzle. If too thin, add more confectioners' sugar; if too thick, add more milk a few drops at a time.
  • Garnish the loaves with the rainbow sprinkles while the glaze is still wet. Let set 15 minutes for the glaze to crust. Enjoy immediately.
  • Serve slices toasted or warmed with honey or butter on the side. This bread is wonderful alongside an Easter feast, and unglazed, can be used to sandwich slices of your Easter ham.

Notes

Flavors: Switch up the lemon zest with orange zest, if you prefer. You can also add candied fruit or raisins during kneading.
Flour Content: It's very easy to add too much flour to the dough - so be judicious. Adding too much will result in a dry crumb. Add just enough to create a soft, unsticky dough. You may not have to use the entire 6 cups of flour.
Coffee Can Paska: Baking Paska in coffee cans is a great way to achieve its traditional tall, cylindrical shape without needing special molds. Choose large metal coffee cans that are oven safe, meaning no plastic lining and BPA-free. Grease and line the cans with parchment paper. Fill the cans with dough no more than 1/2 full. Let rise and bake as directed. If the tops brown too quickly, tent them with foil. Glaze and sprinkle when cool. 
Keyword active dry yeast, brioche, Easter bread, kulich, lemon glaze, Paska bread, rainbow nonpareils
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