Traditional Ukrainian Easter Paska Bread Recipe Guide

Ukrainian paska is a tall, lightly sweet Easter bread enriched with eggs, milk, and butter, often scented with lemon and dotted with raisins. This home-style version bakes in a round pan and has a soft, golden crumb; paska recipes and decorations vary by region and family.

Ingredients

1 cup (240 ml) whole milk, warmed to 105–110°F (41–43°C)
2¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar, divided
4½ cups (560 g) bread flour, plus up to 2 tablespoons (16 g) for adjustments
1 teaspoon (6 g) fine salt
4 large eggs (about 200 g without shells), at room temperature
8 tablespoons (113 g) unsalted butter, softened and cut into pieces
1 teaspoon vanilla extract (5 ml)
Finely grated zest of 1 medium lemon (about 1 tablespoon)
¾ cup (110 g) raisins, optional
1 tablespoon (8 g) flour, to coat the raisins if using
1 large egg, for the egg wash
1 tablespoon (15 ml) milk, for the egg wash
1 teaspoon (5 g) butter or neutral oil, for greasing the pan

Instructions

Prepare the pan and yeast. Grease an 8-inch (20 cm) round cake pan that is at least 3 inches (7.5 cm) deep. Line the base with parchment. If the pan is shallower, make a parchment collar that rises about 2 inches (5 cm) above its rim and secure it so it cannot unfold into the dough. Stir the warm milk, yeast, and 1 tablespoon of the sugar together in a small bowl. Leave it for 10 minutes, until creamy and lightly foamy. If there is no activity, check the yeast’s freshness before continuing.
Mix the dough. In a large bowl or stand-mixer bowl, whisk the remaining sugar with the four eggs until combined. Stir in the yeast mixture, vanilla, and lemon zest. Add the flour and salt. Mix with a sturdy spoon or dough hook until no dry flour remains and a soft, slightly sticky dough forms. The dough should feel supple, not pourable; hold back a little flour at first, since humidity and flour brands affect how much it absorbs.
Knead in the butter. Knead by hand on a lightly floured surface for about 10 minutes, or with a stand mixer and dough hook on low to medium-low speed for 8–10 minutes. Add the softened butter a few pieces at a time, waiting for each addition to disappear into the dough. At first the dough may look slippery or separated; keep kneading and it should become smooth, elastic, and tacky. If it remains very loose after several minutes, add flour a teaspoon at a time, using no more than the listed extra amount unless it is truly necessary.
Add raisins and let the dough rise. If using raisins, toss them with 1 tablespoon of flour, then knead them into the dough just until distributed. Shape the dough into a ball, place it in a lightly greased bowl, and turn it once so the surface is lightly coated. Cover the bowl and leave it in a comfortably warm, draft-free place for about 75 minutes, or until roughly doubled. A cool room may require more time; judge by the dough’s expansion rather than the clock alone.
Shape the paska. Set aside about one-fifth of the dough for decoration. Shape the larger piece into a smooth ball, tucking the edges underneath, and place it seam-side down in the prepared pan. For a simple traditional-style finish, roll the reserved dough into two thin ropes and lay them in a cross on top, tucking the ends just inside the pan. Or make a small braid around the edge. Keep the decorations fairly thin so they bake through at the same time as the loaf.
Proof while the oven heats. Cover the pan loosely and let the dough rise for about 50 minutes, until puffy and close to the top of the pan. It should spring back slowly when gently pressed with a fingertip. Begin heating the oven to 350°F (175°C) during this rise. Whisk the remaining egg with 1 tablespoon of milk. Brush the exposed dough gently with egg wash, taking care not to press down the risen loaf.
Bake until fully done. Bake on the center rack for about 38 minutes. If the top becomes deeply golden before the center is baked, loosely tent it with foil for the remaining time. Check the center with an instant-read thermometer: because this enriched dough contains eggs, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); a fully baked loaf should reach about 190–200°F (88–93°C). The higher bread temperature helps confirm that the center is set rather than gummy. A skewer inserted near the middle should come out without wet dough.
Cool before slicing. Let the paska stand in its pan for 10 minutes, then carefully lift it out and cool on a rack for at least 50 minutes before cutting. The full cooling time is about 1 hour. Slicing while hot can compress the soft crumb and make it seem underbaked. Cool it completely before wrapping or storing.

Tips

Use warm, not hot, milk. A thermometer helps keep the milk in the specified 105–110°F (41–43°C) range. Milk that is too hot can damage the yeast, while cool milk can make the initial bloom slow. If you do not have a thermometer, it should feel pleasantly warm, not hot, on the inside of your wrist.
Resist adding too much flour. Paska dough is meant to be softer and stickier than many sandwich-bread doughs. Flour your hands lightly rather than working in large extra amounts; a stiff dough can bake up dense. If kneading by hand, use a scraper to gather the dough instead of dusting the counter repeatedly.
Adjust for your pan and room. A tall-sided pan or parchment collar helps contain the rising dough. Do not fill the pan more than about halfway before the final proof. If the dough rises faster or slower than the stated times, use its size and the gentle fingertip test as your guide.
Choose a practical raisin substitute. Currants or chopped dried cranberries can replace the raisins in equal volume, though cranberries make the bread tangier. For a plain loaf, simply omit the fruit; do not replace it with extra flour.

Serving Suggestions

Serve paska in thick wedges at Easter breakfast or alongside a holiday meal. It is good plain, with butter, or with a little honey or fruit preserves. The bread’s mild sweetness also works with savory foods commonly found on an Easter table, such as ham, sausage, cheese, and hard-boiled eggs. Some Ukrainian households bring decorated paska as part of a basket for blessing at Easter; customs differ, and the loaf can be enjoyed whether or not it is part of that tradition.

For a simple presentation, let the loaf cool fully and leave its cross or braid visible rather than covering it with frosting. If serving several dishes, slice the paska just before setting it out so the cut surface stays soft. The bread is also pleasant toasted the next day, especially with butter, though its delicate decorations are best appreciated fresh.

Variations

Family versions of paska range from lightly sweet, plain loaves to richer breads with raisins, citrus, or decorative dough. For a more pronounced citrus flavor, add another teaspoon of lemon zest or use orange zest in place of some of the lemon. Keep the total zest modest so it perfumes the dough without overwhelming its buttery flavor. A small pinch of ground cardamom is another optional accent, though it is not required for this recipe.

For a less sweet paska, reduce the sugar to ⅓ cup (about 67 g); the loaf will taste more like a lightly enriched bread. You can replace the raisins with ¾ cup (110 g) chopped candied citrus peel, but that makes the result sweeter and more aromatic. If bread flour is unavailable, use all-purpose flour by weight, starting with 530 g and adding only enough to make a soft dough. All-purpose flour may produce a slightly less chewy crumb. Some cooks shape dough decorations into a cross, braid, or small rosettes; keep any pieces small and press them gently onto the loaf so they stay in place during proofing.

Storage and Reheating

Because this paska contains eggs and milk, refrigerate it within 2 hours of baking once it has cooled. Wrap it well or place it in an airtight container; it keeps for 3–4 days in the refrigerator. Refrigeration can firm the crumb, so let a portion come briefly toward room temperature before serving, or warm it gently. For food safety, reheat leftover slices to 165°F (74°C), checking the center with a thermometer; avoid prolonged heating, which can dry the bread.

To freeze, wrap completely cooled bread tightly and freeze for up to 2 months for best quality. Thaw it in the refrigerator, still wrapped, then warm slices as described above if desired. Do not wrap a warm loaf: trapped steam can make the crust damp and encourage spoilage. Discard bread that has been left out beyond the safe cooling window or shows mold; do not try to salvage moldy sections by cutting them away.

Frequently Asked Questions

Is paska the same as kulich?

They are related Easter breads, but the names and usual styles differ across Eastern European traditions. Ukrainian paska is often a round, tall loaf that may be decorated with dough crosses or braids. Russian kulich is commonly baked in a tall cylindrical form and may be finished with icing. Recipes and terminology vary, so the distinction is not identical in every household.

Can I make the dough without a stand mixer?

Yes. Mix the ingredients in a large bowl, then knead by hand on a lightly floured surface. Work the softened butter in gradually and continue kneading until the dough is smooth and elastic, about 10 minutes. It will feel sticky at first; a bench scraper and lightly greased hands make it easier to handle without adding too much flour.

Can I prepare paska dough the night before?

This recipe is written for a same-day rise, so an overnight rise needs a controlled adjustment rather than simply leaving the dough at room temperature. You can refrigerate the covered dough after kneading, but the cold slows fermentation and the timing will vary. Let it warm until pliable before shaping, then allow the shaped loaf to proof until visibly puffy. Do not rely on the recipe’s 75- and 50-minute rises after chilling.

Why did my paska turn out dense?

Common causes include inactive yeast, milk that was too hot, too much added flour, or an under-proofed loaf. Check that the yeast becomes foamy, measure flour by weight when possible, and allow the dough to rise until it has nearly doubled even if that takes longer than expected. Cutting the bread before it cools can also make its crumb seem compressed or gummy.

How can I tell when the bread is baked through?

Check the center with an instant-read thermometer rather than relying only on the browned top. This loaf should reach about 190–200°F (88–93°C) in the middle, above the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. If the top is already dark, cover it loosely with foil while the center finishes baking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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