Paska (Ukrainian Easter Bread)
Recipe type: Dessert
Cuisine: Ukrainian
Serves: Makes 3 Paskas
  • 1 kilogram (about 7 1/10 cups) all purpose flour
  • 2 cups milk
  • 32 grams (about 3.5 tablespoons) active dry yeast
  • 10 egg yolks
  • 200 grams (14 tablespoons) butter
  • 200 grams (1 cup) sugar
  • 100 grams (2/3) raisins, rinsed, drained and mixed with 1 tablespoon of flour
  • ½ teaspoon salt
  • 1 lemon, zested
  • sprinkles
For sugar glaze
  • 6 tablespoons water
  • 1 cup sugar
  • 1 teaspoon powdered gelatin
  1. In a medium bowl combine yeast, sugar, 3 tablespoons of flour and warm milk. Whisk, cover with a plastic wrap and leave it to rise in a warm place for about 30-40 minutes.
  2. In a large bowl of a food processor, sift flour. Remove 3 tablespoons from it. Add yeast mixture, salt and whisked egg yolks.
  3. Transfer the bowl to a food processor with an attached dough hook and knead the dough until small bubbles start to appear, about 5 minutes. Then, add melted butter, lemon zest and continue kneading until the dough is smooth and stretchy, about 10 minutes. Remove the bowl from a food processor and stir raisins into a dough. Mix just until combined.
  4. Cover the bowl with a plastic wrap and dry kitchen towel and place it in a warm place. The dough should increase 2 times in size. It will take approximately 40-50 minutes depending on the temperature in your kitchen.
  5. Divide the dough between 3 parchment lined molds and leave it to rise until molds are full. Bake at 360 F for 45 minutes. When Paska's are ready, carefully remove them from a mold and lay them on their side to cool.
  6. Brush them with a sugar glaze and top with sprinkles.
For sugar glaze
  1. In a small bowl, dissolve 1 teaspoon of gelatin with 2 tablespoons of cold water. Leave it for 5 minutes.
  2. In a small sauce pan, add sugar and the remaining 4 tablespoons of water. Heat on a medium heat until sugar dissolves.
  3. Off the heat, add gelatin and whisk until gelatin is fully dissolved.
  4. Using an electric mixer, beat the gelatin and sugar mixture until completely white, about 2-3 minutes.
  5. Let the glaze cool slightly and using a pastry brush cover the top of Paska with a glaze.
  6. Top with sprinkles.
  7. Enjoy on Easter Sunday!
Recipe first appeared in Solodke Pechyvo by Daria Tsvek
Recipe by Lavender & Macarons at