• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Recipes
  • Subscribe

Lavender & Macarons

menu icon
go to homepage
  • About
  • Contact
  • Recipes
  • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Contact
    • Recipes
    • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » European Vegetarian Desserts

    Published: May, 2025. Updated: May, 2025 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Paska Recipe (Ukrainian Easter Bread)

    1715 shares
    • Facebook83
    • Twitter
    • Email
    Jump to Recipe
    A collage of 3 images with a text overlay that says "Ukrainian Easter Bread"

    This Paska recipe is my go-to Easter bread — light, fluffy, and filled with sweet raisins in every slice. It’s a traditional Ukrainian recipe I make every year, and nothing feels more festive than topping it with sprinkles.

    Paska | Kulich | Ukrainian Easter Bread | Easter Paska Bread
    Jump to:
    • Why This Recipe Stands Out
    • Key Ingredients
    • Substitutions and Variations
    • How to Make Paska Recipe
    • Frequently Asked Questions
    • More Recipes You'll Enjoy
    • Recipe

    Why This Recipe Stands Out

    This Paska is more than just Easter bread to me — it’s a celebration, a memory, and a tradition all in one. Here’s what makes it so special every time I bake it:

    • Tall, Golden, and Beautiful: I love how this bread rises up into tall, golden domes that look stunning on the Easter table.
    • Fluffy but Rich: The combination of yolks, butter, and sweetened milk gives the dough a soft, enriched texture that’s light but substantial.
    • Sweet Glaze that Sets Just Right: I love the texture of the gelatin-based sugar glaze. It sets into a glossy finish and holds the sprinkles perfectly — no drips, no fuss.
    • Lemon Zest Makes a Difference: I never skip the lemon zest in this dough. It brings brightness that cuts through the richness and gives the bread a lovely aroma while it bakes.
    • Made to Be Shared: I usually divide the dough into three molds and always end up gifting at least one loaf. This bread travels well and stays soft for days, which makes it perfect for sharing with friends and family.
    Paska | Kulich | Ukrainian Easter Bread | Easter Paska Bread

    Key Ingredients

    • All-Purpose Flour – I use basic all-purpose flour for this recipe. It gives the dough just the right balance of softness and structure.
    • Active Dry Yeast – This is what gives the bread its beautiful rise. I always make sure it’s fresh — if it doesn’t foam in the first step, I start over.
    • Egg Yolks – Ten yolks might seem like a lot, but they’re what give Paska its rich golden color and tender crumb.
    • Butter – Melted butter makes the dough soft and slightly rich. I love how it adds depth without being too heavy.
    • Raisins – I toss them in flour before folding them in so they don’t sink. They bring sweet little bites of flavor throughout the loaf.
    • Lemon Zest – Just a bit adds a beautiful aroma and a subtle brightness that balances all the richness.
    Paska | Kulich | Ukrainian Easter Bread | Easter Paska Bread

    Substitutions and Variations

    • Flour Options: I always use all-purpose flour, but you can swap in bread flour if you want a slightly chewier crumb. Just keep in mind it may affect the rise time a bit.
    • Dried Fruit Add-Ins: Raisins are classic, but sometimes I switch things up with golden raisins, chopped dried apricots, or even candied orange peel. Just make sure to toss them in flour so they don’t sink.
    • Glaze Alternatives: If you’re not into the sugar glaze, a simple egg wash before baking gives the top a nice sheen. Or skip the glaze altogether and dust with powdered sugar after baking.

    How to Make Paska Recipe

    Step 1: In a medium bowl, combine warm milk, sugar, yeast, and 3 tablespoons of flour. Whisk to combine, cover with plastic wrap, and let rise in a warm place for 30–40 minutes until foamy.

    Step 2: In a large bowl, sift the flour and remove 3 tablespoons. Add the proofed yeast mixture, salt, and whisked egg yolks. Mix to combine.

    Step 3: Using a food processor fitted with a dough hook, knead the dough for about 5 minutes until small bubbles form. Add the melted butter and lemon zest, and continue kneading for another 10 minutes until smooth and stretchy.

    Step 4: Stir in the floured raisins just until evenly distributed. Cover the bowl with plastic wrap and a kitchen towel, then let the dough rise in a warm spot until doubled in size, about 40–50 minutes.

    Step 5: Divide the dough between three parchment-lined baking molds. Let the dough rise again until it reaches the tops of the molds.

    Step 6: Bake at 360°F (180°C) for about 45 minutes or until golden brown. Carefully remove from molds and lay the breads on their sides to cool completely.

    Step 7: While the breads cool, prepare the glaze. In a small bowl, dissolve the gelatin in 2 tablespoons of cold water and let sit for 5 minutes. In a small saucepan, heat the remaining 4 tablespoons of water with sugar until the sugar dissolves. Remove from heat, stir in the gelatin mixture, and whisk until fully dissolved.

    Step 8: Beat the glaze mixture with an electric mixer for 2–3 minutes until white and glossy. Let it cool slightly, then brush over the tops of the cooled breads. Top with sprinkles while the glaze is still tacky.

    For a full list of ingredients and instructions, see the recipe card below.

    Frequently Asked Questions

    What is Paska?

    Paska is a traditional Ukrainian Easter bread that’s enriched with egg yolks, butter, and milk. It’s sweet, fluffy, and often filled with raisins. I bake it every year as part of our Easter celebration — it’s a centerpiece as much as it is a treat.

    Can I make this without a food processor?

    Yes! I’ve made this by hand plenty of times. It just takes a bit more kneading — about 15–20 minutes — until the dough becomes smooth and stretchy.

    What kind of mold should I use?

    I usually use tall paper baking molds, but you can also use clean coffee cans, cake pans, or even small loaf tins. Just make sure to line them with parchment so the bread doesn’t stick.

    How do I know when it’s fully baked?

    The top should be golden and feel firm to the touch. If you're unsure, you can insert a skewer into the center — it should come out clean. I also check the sides to make sure they’ve pulled slightly away from the mold.

    How should I store leftover Paska?

    Once it’s cooled completely, I cover the bread with a clean tea towel or place it in an airtight container at room temperature. It stays soft for up to 5 days. For longer storage, I wrap it tightly and freeze it for up to 3 months.

    More Recipes You'll Enjoy

    • Slow Cooker Potato and Pork Stew (Ukrainian Recipe) – This Slow Cooker Potato and Pork Stew is rich, comforting, and deeply flavorful. It’s a classic Ukrainian dish that pairs beautifully with any holiday table.
    • Shchi (Russian Cabbage Soup) – Shchi is a hearty cabbage soup that’s full of tradition. I love serving it around Easter alongside sweet breads like Paska to balance savory and sweet.
    • Cheese Breadsticks – These easy, cheesy breadsticks are a simple homemade option if you’re baking for a crowd. They’re great for sharing and go beautifully with soups or Easter brunch spreads.
    • Vegan Flatbread Recipe (Thick Lavash) – This soft, no-yeast flatbread is simple, fluffy, and totally versatile. It’s a great addition to a spring table if you’re serving savory dishes alongside Paska.

    Recipe

    Woman's hands are holding a plate with Ukrainian Easter bread - Paska.

    Paska (Ukrainian Easter Bread)

    This traditional Ukrainian Easter Bread recipe, also known as Paska or Russian Kulich, is a must-have for your Easter table. With its light, fluffy interior and sweet raisins, it's the perfect centerpiece for your holiday spread.
    4.89 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Ukrainian
    Servings: 3 Paskas
    Calories: 2634kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    • 1 kg (8 cups) all purpose flour
    • 2 cups milk
    • 32 grams (3 ½ tablespoons) active dry yeast
    • 10 egg yolks
    • 200 grams (14 tablespoons ) butter
    • 200 grams (1 cup ) sugar
    • 100 grams (⅔ c) 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

    Instructions

    • 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.
    • In a large bowl of a food processor, sift flour. Remove 3 tablespoons from it. Add yeast mixture, salt and whisked egg yolks.
    • 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.
    • 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.
    • 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.
    • Brush them with a sugar glaze and top with sprinkles.

    For sugar glaze

    • In a small bowl, dissolve 1 teaspoon of gelatin with 2 tablespoons of cold water. Leave it for 5 minutes.
    • In a small sauce pan, add sugar and the remaining 4 tablespoons of water. Heat on a medium heat until sugar dissolves.
    • Off the heat, add gelatin and whisk until gelatin is fully dissolved.
    • Using an electric mixer, beat the gelatin and sugar mixture until completely white, about 2-3 minutes.
    • Let the glaze cool slightly and using a pastry brush cover the top of Paska with a glaze.
    • Top with sprinkles.
    • Enjoy on Easter Sunday!

    Notes

    Use Fresh Yeast: Ensure your yeast is fresh for the best rise. If your yeast doesn't bubble after combining it with warm milk and sugar, it may be too old, and you'll need to start with a fresh batch.
    Don't Rush the Dough: Allow the dough to rise in a warm place. Rushing the rising process can result in dense bread. The dough should double in size before you move on to the next step.
    Soak Raisins in Flour: Rinse and drain your raisins before mixing them with a tablespoon of flour. This will prevent them from sinking to the bottom of the dough during baking.
    Storage: After allowing your paska to cool completely, ensure its freshness by storing it at room temperature. Cover it with a clean tea towel or place it in an airtight container for optimal preservation, with a shelf life of up to 5 days.
    Freezing: Paska maintains its delicious flavors even after being frozen. Wrap the bread securely in plastic wrap before placing it in a resealable freezer bag. You can freeze it for an extended period, up to 3 months. When ready to indulge, thaw the paska overnight in the refrigerator.
    Reheating Instructions: Place the frozen paska in the refrigerator overnight. Once thawed, warm it in a 300°F oven for approximately 10 minutes.
    The recipe first appeared in "Solodke Pechyvo" by Daria Tsvek.

    Nutrition

    Serving: 1Paska | Calories: 2634kcal | Carbohydrates: 428g | Protein: 56g | Fat: 80g | Saturated Fat: 44g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 2g | Cholesterol: 811mg | Sodium: 934mg | Potassium: 1065mg | Fiber: 14g | Sugar: 142g | Vitamin A: 2796IU | Vitamin C: 4mg | Calcium: 362mg | Iron: 18mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!

    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

    More European Vegetarian Dessert Recipes

    • French toast with mascarpone and hazelnuts on a speckled plate.
      Strawberry French Toast
    • Simnel cake on a white plate.
      Simnel Cake (British Easter Fruit Cake)
    • Lemon posset in a glass.
      Lemon Posset (with Coconut Shortbread Crust)
    • Lemon ricotta loaf on a wire rack.
      Italian Lemon Ricotta Cake
    1715 shares
    • Facebook83
    • Twitter
    • Email

    Reader Interactions

    4.89 from 18 votes (9 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

    New Recipes👇

    • Close up of chicken thighs on a white plate.
      Lemon Pepper Chicken Thighs
    • Cottage cheese toast on a grey plate.
      Cottage Cheese Toast
    • Bacon wrapped pork tenderloin on a white plate.
      Cream Cheese Stuffed Pork Tenderloin
    • Lemon farro salad with roasted zucchini in a white bowl on a dark gray background.
      Lemon Farro Salad with Roasted Zucchini and Feta

    Footer



    Home

    About

    Contact

    Privacy Policy

    Disclaimer

    Terms of Use

    Copyright © 2024 Lavender & Macarons LLC | Healthy, Clean Recipes

    Stock images by Depositphotos

    1715 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.