Ukrainian Easter Bread: A Festive Paska Recipe

Ukrainian Easter bread, often called paska, is a tall, tender, lightly sweet yeast bread traditionally served at Easter. This version enriches a soft dough with eggs, butter, milk, and raisins, then bakes it in a round pan for a golden loaf that is lovely at the holiday table and delicious toasted afterward.

Ingredients

1 cup (240 ml) whole milk
2 ¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar, divided
5 cups (625 g) all-purpose flour, plus a little more for kneading if needed
3 large eggs, at room temperature
6 tablespoons (85 g) unsalted butter, melted and cooled until warm, not hot
1 teaspoon (6 g) fine salt
1 teaspoon (5 ml) vanilla extract
1 teaspoon finely grated lemon zest (about 2 g), optional
¾ cup (110 g) raisins
1 large egg, for the egg wash
1 tablespoon (15 ml) water, for the egg wash

Instructions

Prepare the yeast. Warm the milk to about 100–110°F (38–43°C); it should feel warm but not hot. Stir in the yeast and 1 teaspoon of the sugar. Leave it for 5–10 minutes, until foamy on top. If it does not foam, the yeast may be old or the milk may have been too hot; start again with fresh yeast before adding the other ingredients.
Mix the dough. In a large bowl, whisk together the remaining sugar, 4 cups (500 g) of the flour, and the salt. In a separate bowl, whisk the three eggs, then mix in the warm melted butter, vanilla, lemon zest if using, and foamy yeast mixture. Pour the wet ingredients into the flour mixture and stir until a shaggy dough forms.
Knead until smooth. Turn the dough onto a lightly floured surface and knead for about 10–12 minutes. Add the remaining flour a few tablespoons at a time only if the dough is so sticky that it cannot be handled. It should become soft, elastic, and slightly tacky rather than stiff. Knead in the raisins near the end, distributing them throughout without tearing the dough.
Let the dough rise. Shape it into a ball and place it in a lightly buttered bowl, turning once to coat. Cover the bowl with a clean towel or reusable cover and leave it in a comfortably warm, draft-free place for about 90 minutes, or until roughly doubled. The exact time depends on the room temperature, so look for the change in size rather than relying only on the clock.
Shape and proof. Butter a round, straight-sided pan about 9 inches (23 cm) wide and 3 inches (7.5 cm) deep. Gently press the dough to release large air pockets, shape it into a smooth round, and set it seam-side down in the pan. Cover loosely and let it rise for about 50 minutes, until puffy and close to the top of the pan. Meanwhile, heat the oven to 350°F (175°C).
Brush and bake. Beat the remaining egg with 1 tablespoon (15 ml) water. Brush a thin layer over the top of the dough, taking care not to press it down. Bake for 38–42 minutes, rotating the pan once if your oven browns unevenly. If the top darkens too quickly, tent it loosely with foil for the final part of baking. The loaf should be deep golden and sound hollow when tapped. Since this dough contains eggs, check the center with a food thermometer: it must reach at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes; enriched bread commonly finishes around 190°F (88°C).
Cool before slicing. Rest the loaf in its pan for 10 minutes, then carefully turn it out onto a wire rack. Cool for at least 2 hours before cutting. Slicing while it is hot can compress the soft crumb and make the center seem gummy.

Tips

Measure flour gently. Spoon it into a measuring cup and level the top instead of packing it down. Too much flour makes paska heavy; use the dough’s feel as your guide and add extra flour sparingly.
Keep the ingredients at a gentle temperature. Cold eggs can make melted butter firm up in the dough, while very hot milk or butter can damage the yeast. Bring the eggs to room temperature and let the butter cool until just warm.
Soak dry raisins if needed. If yours are especially dry, cover them with warm water for 10 minutes, then drain and pat them thoroughly dry before kneading them in. Wet raisins can leave damp streaks in the dough.
Choose a substitute with the right texture. Instant yeast can replace active dry yeast in the same quantity; mix it directly into the flour and add the milk with the wet ingredients. Bread flour also works, but can make the loaf a little chewier, so avoid adding all the optional flour automatically.

Serving Suggestions

Serve paska in thick wedges at room temperature, either plain or with butter. Its mild sweetness also pairs well with honey, fruit preserves, or a cup of tea or coffee. For an Easter meal, set it out as part of the bread course alongside savory dishes, cheeses, or sliced hard-boiled eggs; it can be a centerpiece without needing an elaborate topping.

The loaf is softest on the day it is baked, but a slice from the next day is excellent toasted and spread with butter or jam. Cut neat wedges with a serrated knife, using a gentle sawing motion so the tender crumb does not flatten. If decorating the table, a simple dusting of powdered sugar after the bread is completely cool is an optional serving touch, not part of the dough itself.

Variations

Families and regions make paska in different shapes and with different decorations, so this raisin loaf is one home-style version rather than a single definitive formula. For a plain dough, leave out the raisins and lemon zest. For a more citrus-forward loaf, add another teaspoon of finely grated lemon zest or use orange zest instead; keep the added zest modest so it does not overpower the yeast bread.

For a decorative top, reserve a small piece of dough before shaping the main loaf. Roll it into thin ropes and arrange a cross or simple braid on the surface after the dough has risen in the pan. Press the decoration lightly into place, brush everything with egg wash, and bake as directed; elaborate dough decorations may brown before the loaf, so cover the top loosely with foil if needed. You can also replace the raisins with an equal amount of dried cranberries or chopped dried apricots. These change the flavor and add a little tartness but work in the same way.

Storage and Reheating

Let the loaf cool completely before storing it so trapped steam does not make the crust damp. Keep it wrapped or in an airtight container at room temperature for up to 2 days. For food safety, refrigerate the bread within 2 hours if your room is very warm or if it has been served alongside perishable foods; refrigeration can dry the crumb, so wrap it well. Refrigerated paska is best used within 3–4 days.

To freeze, wrap cooled slices or a whole loaf tightly, place them in a freezer-safe bag, and freeze for up to 2 months for best quality. Thaw wrapped bread at room temperature. Warm individual slices in a toaster or in a 300°F (150°C) oven for about 5–8 minutes; cover a larger piece loosely with foil so the outside does not dry out before the center warms. If reheating leftovers for food safety, bring them to 165°F (74°C).

Frequently Asked Questions

What does paska mean?
Paska is the name commonly used for Ukrainian Easter bread. Recipes differ by household and region: some are plain, some contain raisins or other dried fruit, and some are decorated with dough shapes. This recipe makes a lightly sweet, raisin-studded loaf in a round pan.

Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough overnight, up to about 12 hours. The cold rise takes longer than the room-temperature rise, so allow it to become puffy before shaping. Once shaped in the pan, let it finish its second rise until noticeably expanded; it may need more than 50 minutes because the dough starts cold.

Why did my bread turn out dense?
Common causes include old yeast, milk that was too hot, adding too much flour, or not allowing enough rising time. The dough should feel soft and elastic, and it should expand substantially during both rises. A cool kitchen slows fermentation, so give the dough extra time rather than adding flour to make it rise faster.

Can I use a different pan?
A 9-inch (23 cm) round pan with sides about 3 inches (7.5 cm) high gives this amount of dough room to rise. A springform pan of similar size can work if it is leak-free. If your pan is shorter, divide the dough between two smaller pans and begin checking for doneness earlier; do not fill a pan more than about halfway before the final rise.

Do I have to include raisins?
No. Leave them out for a simple sweet bread, or swap in ¾ cup (about 110 g) of another dried fruit. If using larger pieces such as chopped apricots, cut them small so they distribute evenly and do not create large gaps in the loaf.

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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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