How to Make Paska: Traditional Easter Bread Recipe

--- published by foodie Parmod.

Paska is a beautifully rich, sweet, and buttery bread traditionally baked for Easter across Ukraine, Russia, Belarus, and parts of Eastern Europe. Decorated with religious or floral designs and often baked in a tall cylindrical tin, this festive loaf symbolises joy, resurrection, and the arrival of spring.

In this article, we’ll show you how to make Paska at home using ingredients easily found in the UK. Whether you’re baking it for Easter or simply want to enjoy a delicious homemade treat, this recipe brings both tradition and taste to your table.

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⭐ Ingredients for Paska Bread

For the dough:

500g strong white bread flour

7g active dry yeast

200ml warm whole milk

100g caster sugar

100g unsalted butter, melted

2 large eggs

½ tsp salt

1 tsp vanilla extract

Zest of 1 lemon or orange

100g raisins or sultanas (optional)

For the egg wash:

1 egg yolk

1 tbsp milk

Optional icing (for modern versions):

100g icing sugar

1–2 tbsp lemon juice or milk

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🧁 Step-by-Step Instructions: How to Make Paska

1. Activate the Yeast

In a small bowl, combine the warm milk, 1 tsp of the sugar, and the yeast. Stir gently and let sit for 10–15 minutes until foamy. This shows the yeast is active and ready to leaven the bread.

2. Prepare the Dough

In a large mixing bowl, whisk the eggs with the remaining sugar, melted butter, vanilla extract, salt, and citrus zest. Add the yeast mixture and gradually add the flour, mixing with a wooden spoon or dough hook until a sticky dough forms.

If using raisins or sultanas, fold them in at this stage.

3. Knead and Prove

Turn the dough out onto a lightly floured surface and knead for 10 minutes (or use a mixer with a dough hook for 5–6 minutes) until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a tea towel or cling film, and allow it to rise in a warm place for 1–1.5 hours, or until doubled in size.

4. Shape the Paska

Traditionally, Paska is baked in tall tins (similar to panettone moulds). If unavailable, use a deep cake tin lined with baking paper.

Reserve a small portion of dough for decoration (e.g., crosses, braids, or flowers). Shape the main dough into a smooth ball and place it in the prepared tin. Shape decorative pieces and place them gently on top of the loaf.

5. Second Rise

Cover the tin loosely and let the dough rise again for 45–60 minutes until puffy and nearly doubled.

6. Egg Wash and Bake

Preheat your oven to 180°C (160°C fan) / 350°F. Mix the egg yolk and milk and brush it gently over the top of the dough and decorations.

Bake the Paska in the centre of the oven for 35–45 minutes. If it browns too quickly, cover the top loosely with foil. A skewer inserted into the centre should come out clean.

7. Cool and Decorate

Let the Paska cool in the tin for 10–15 minutes, then transfer it to a wire rack.

For a modern touch, drizzle a simple lemon glaze over the top once fully cooled, or dust with icing sugar for a snowy effect.

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🍽 How to Serve Paska

Paska is often served on Easter morning, either on its own, with butter, or alongside other festive dishes like eggs, meats, or cheese. It pairs beautifully with tea or coffee and can even be toasted lightly with a slather of jam.

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💡 Tips for the Perfect Paska

Flour choice: Use strong bread flour for the best rise and texture.

Flavour options: Add cinnamon, cardamom, or nutmeg for a spiced version.

Baking tins: Use a tall cake tin, panettone mould, or even clean metal cans for authentic shape.

Longer proof: For extra flavour, let the dough rise slowly overnight in the fridge and bake fresh the next morning.

Storage: Keep in an airtight container for up to 3 days or freeze for longer shelf life.

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📌 Why You Should Try Paska

Making Paska is more than just baking a loaf—it’s a celebration of tradition and family. With its rich dough, subtle sweetness, and decorative top, it makes a stunning centrepiece for any table.

Even if you’re not celebrating Easter, this recipe offers a unique taste of Eastern European culture and cuisine. Give it a try and share the joy with your loved ones!

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--- write ✍️ by foodie Parmod.

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