Paska Easter Bread

Paska Easter Bread

A traditional Eastern European sweet bread, Paska is soft, rich, and lightly sweetened with a tender crumb. Often baked for Easter, it’s beautifully decorated with symbolic dough shapes or simple icing, making it a centerpiece for holiday celebrations.

Ingredients

For the Dough:

• 1 cup whole milk, warmed (110°F / 43°C)

• 2 1/4 tsp active dry yeast (1 packet)

• 1/3 cup granulated sugar

• 1/2 cup unsalted butter, softened

• 4 large eggs, room temperature

• 1 tsp salt

• 4 cups all-purpose flour

• 1 tsp vanilla extract

• Zest of 1 lemon (optional)

• 1/2 cup raisins or candied fruit (optional)

For the Egg Wash:

• 1 egg, beaten

• 1 tbsp milk

Optional Glaze or Decoration:

• Powdered sugar glaze (1 cup powdered sugar + 2–3 tsp milk)

• Additional dough decorations (crosses, braids)

Instructions

1. Prepare Yeast:
   In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Mix Dough:
   In a large mixing bowl, combine sugar, butter, eggs, salt, vanilla extract, and lemon zest. Add yeast mixture and stir to combine. Gradually add flour until a soft dough forms. Mix in raisins or candied fruit if using.

3. Knead Dough:
   Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours, until doubled in size.

4. Shape Bread:
   Punch down dough. Shape into a round loaf or place in a greased 9-inch springform or loaf pan. Add dough decorations if desired.

5. Second Rise:
   Cover shaped dough and let rise for 30–45 minutes until puffy.

6. Prepare Egg Wash:
   Preheat oven to 350°F (175°C). Mix beaten egg and milk. Brush gently over the top of the dough.

7. Bake:
   Bake for 30–40 minutes, until golden brown and a skewer inserted in the center comes out clean. Cover loosely with foil if browning too quickly.

8. Cool and Glaze:
   Let Paska cool completely on a wire rack. Optionally drizzle with powdered sugar glaze or add decorations before serving.

Equipment

• Mixing bowls (small & large)

• Whisk

• Measuring cups and spoons

• Wooden spoon or spatula

• Rolling pin (for decorations)

• 9-inch springform pan or loaf pan

• Wire cooling rack

• Oven

Timing

• Prep Time: 25 minutes

• First Rise: 1–2 hours

• Second Rise: 30–45 minutes

• Bake Time: 30–40 minutes

• Total Time: 2–3 hours 15 minutes

Serving Size
Serves 8–10

Paska Easter Bread

A traditional Eastern European sweet bread, Paska is soft, rich, and lightly sweetened with a tender crumb. Often baked for Easter, it’s beautifully decorated with symbolic dough shapes or simple icing, making it a centerpiece for holiday celebrations.

Print Recipe

Prep Time:25 minutes mins

Cook Time:40 minutes mins

Total Time:3 hours hrs 15 minutes mins

Equipment

• Mixing bowls (small & large)
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula
• Rolling pin (for decorations)
• 9-inch springform pan or loaf pan
• Wire cooling rack
• Oven

Ingredients

• For the Dough:
• 1 cup whole milk warmed (110°F / 43°C)
• 2 1/4 tsp active dry yeast 1 packet
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter softened
• 4 large eggs room temperature
• 1 tsp salt
• 4 cups all-purpose flour
• 1 tsp vanilla extract
• Zest of 1 lemon optional
• 1/2 cup raisins or candied fruit optional
• For the Egg Wash:
• 1 egg beaten
• 1 tbsp milk
• Optional Glaze or Decoration:
• Powdered sugar glaze 1 cup powdered sugar + 2–3 tsp milk
• Additional dough decorations crosses, braids

Instructions

• Prepare Yeast:
• In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let sit for 5–10 minutes until foamy.
• Mix Dough:
• In a large mixing bowl, combine sugar, butter, eggs, salt, vanilla extract, and lemon zest. Add yeast mixture and stir to combine. Gradually add flour until a soft dough forms. Mix in raisins or candied fruit if using.
• Knead Dough:
• Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1–2 hours, until doubled in size.
• Shape Bread:
• Punch down dough. Shape into a round loaf or place in a greased 9-inch springform or loaf pan. Add dough decorations if desired.
• Second Rise:
• Cover shaped dough and let rise for 30–45 minutes until puffy.
• Prepare Egg Wash:
• Preheat oven to 350°F (175°C). Mix beaten egg and milk. Brush gently over the top of the dough.
• Bake:
• Bake for 30–40 minutes, until golden brown and a skewer inserted in the center comes out clean. Cover loosely with foil if browning too quickly.
• Cool and Glaze:
• Let Paska cool completely on a wire rack. Optionally drizzle with powdered sugar glaze or add decorations before serving.

Servings: 10 servings

Frequently Asked Questions (FAQs

Can I make Paska ahead of time?
Yes. You can prepare the dough the night before, refrigerate it after the first rise, and let it come to room temperature before shaping and baking.

Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2 1/4 tsp) and add directly to the dry ingredients. The rise time may be slightly shorter.

Can I make Paska without raisins or candied fruit?
Yes. The bread is delicious plain, or you can substitute other dried fruit, like chopped apricots or cranberries.

Can I make Paska gluten-free?
Yes, with a gluten-free flour blend suitable for yeast breads. Texture may be slightly denser.

Can I add flavorings besides lemon zest?
Yes. Orange zest, almond extract, or a touch of vanilla extract can add a unique flavor.

Can I freeze unbaked Paska?
Yes. Shape the dough, wrap tightly in plastic, and freeze for up to 2 months. Thaw overnight in the refrigerator, then allow the second rise before baking.

Can I freeze baked Paska?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before serving.

How can I keep Paska soft?
Store in an airtight container at room temperature. Avoid slicing until ready to eat to retain moisture.

Can I decorate Paska with icing or fondant?
Yes. Traditional Paska may be decorated with simple powdered sugar glaze, crosses, or dough shapes. Icing should be applied after cooling.

How long does Paska keep fresh?
When stored at room temperature, Paska is best eaten within 3–4 days for optimal softness and flavor.

How To Store Paska Easter Bread

Room Temperature:
Store in an airtight container or tightly wrapped in plastic wrap for up to 3–4 days. Keep away from direct sunlight.

Refrigerator:
Can be stored in the fridge in an airtight container for up to 1 week. Let sit at room temperature for 15–20 minutes before serving to restore softness.

Freezer:

• Unbaked: Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw in the refrigerator overnight and allow to rise before baking.

• Baked: Wrap cooled Paska tightly in plastic wrap and foil. Freeze up to 2 months. Thaw at room temperature before serving.

Serving Tips:
Slice and serve with butter, honey, or jam. Perfect for Easter brunch or holiday gatherings.