Ukrainian Paska Easter Bread

Published:
|
Author: yumenjoy
|
View: 121
|
Comments: 18
|
Overall Rating: 4.6 / 5.0
Ukrainian Paska Easter Bread
⏱️ cook time 3 hours 30 minutes (including rising and resting time)
🍽️ servings 8
⚡ Difficulty medium

intro

Tall, slightly sweet, egg-rich Ukrainian Easter bread with a soft, tender crumb, traditionally decorated with dough motifs for spring holiday feasts.

Ingredients

All-purpose flour 500 grams (4 cups, spooned and leveled)
Whole milk 180 ml (3/4 cup, warmed to 43°C/110°F)
Active dry yeast 7 grams (2 1/4 tsp, 1 standard packet)
Granulated sugar 100 grams (1/2 cup)
Unsalted butter 75 grams (1/3 cup, melted and cooled slightly)
Large eggs 4 units (3 for dough, 1 for egg wash, room temperature)
Fine sea salt 5 grams (1 teaspoon)
Pure vanilla extract 5 ml (1 teaspoon)
Golden raisins (optional) 80 grams (1/2 cup, tossed in 1 tsp flour to prevent sinking)

Steps

1

Activate the yeast

In a small glass bowl, combine warmed 43°C/110°F whole milk, 1 tablespoon of the measured granulated sugar, and active dry yeast. Stir gently to combine, then let rest for 5-7 minutes at room temperature until the mixture forms a thick, foamy, frothy top to confirm the yeast is active. If no foam forms after 7 minutes, discard the mixture and use fresh yeast to avoid rising failure.

Step 1
step1：Activate the yeast
2

Mix the dough base

In a large stand mixer bowl, add 3 room-temperature large eggs, remaining granulated sugar, cooled melted unsalted butter, pure vanilla extract, and fine sea salt. Whisk by hand until evenly combined, then pour in the activated yeast mixture. Add 400 grams (3.2 cups) of spooned-and-leveled all-purpose flour, then mix on low speed (stand mixer setting 2) for 3 minutes until a shaggy, sticky, pale yellow dough forms. Fold in flour-tossed golden raisins if using.

Step 2
step2：Mix the dough base
3

Knead and first rise

Add the remaining 100 grams (0.8 cup) of all-purpose flour 1 tablespoon at a time while mixing on low speed, until the dough pulls cleanly away from the bowl sides and feels soft, smooth, and slightly tacky (not sticky to the touch). Knead on medium-low speed (stand mixer setting 3) for 6 minutes total. Form the kneaded dough into a tight smooth ball, place it in a lightly greased large glass bowl, cover with a damp cotton kitchen towel, and let rise in a warm, draft-free spot (24°C/75°F) for 1 hour until the dough doubles in volume.

Step 3
step3：Knead and first rise
4

Shape the paska loaf

Punch down the fully risen dough firmly with your knuckles to release all trapped air bubbles, then pinch off 60 grams (1/4 cup) of dough to set aside for decorative motifs. Form the remaining large dough piece into a smooth, tight round ball, and place it seam-side down into a greased 15cm/6-inch tall round paska mold or cake pan. Roll the reserved dough into thin ropes to form traditional crosses, thin braids, or small flower shapes, and gently press them onto the top surface of the loaf.

Step 4
step4：Shape the paska loaf
5

Second rise and preheat

Cover the shaped loaf loosely with greased plastic wrap, and let it rise a second time in the same warm, draft-free spot for 45 minutes, until the dough puffs up to reach 1cm/0.5 inch below the rim of the pan. While the dough rises, preheat your oven to 180°C/350°F with an oven rack positioned in the exact center of the oven. Beat the remaining 1 large egg with 5ml (1 teaspoon) of cold water to make a smooth, thin egg wash.

Step 5
step5：Second rise and preheat
6

Bake the paska loaf

Gently brush the entire top surface of the risen loaf with the prepared egg wash, taking light care not to press hard and deflate the delicate risen dough. Place the pan on the center oven rack, and bake for 35-40 minutes, until the top is a deep, glossy golden brown, and a thin wooden skewer inserted into the center of the loaf comes out clean with no wet dough crumbs attached. If the top darkens too quickly after 20 minutes of baking, tent it loosely with a sheet of aluminum foil to prevent burning.

Step 6
step6：Bake the paska loaf
7

Cool before serving

Once fully baked, remove the paska from the oven, and let it rest in the pan for 15 minutes at room temperature, then carefully lift it out of the pan and transfer it to a wire cooling rack to cool completely (about 1 hour) before slicing. Serve slices with softened sweet butter, farmer’s cheese spread, or fruit jam as part of the Easter feast.

Step 7
step7：Cool before serving

Tips

1.Do not use milk warmer than 43°C/110°F to activate yeast, as excessive heat will kill live yeast cultures and prevent the bread from rising properly.
2.Toss optional golden raisins in a 1-teaspoon coating of flour before adding them to dough to prevent raisins from sinking to the bottom of the loaf during baking.
3.Avoid opening the oven door for the first 25 minutes of baking, as sudden temperature drops can cause the tall, delicate paska loaf to collapse in the center.

✨ You May Also Like

Desserts & Baking
🍜 Italy

Creamy, coffee-kissed classic Northern Italian no-bake dessert, with layers of rum-spiked mascarpone cream, soft ladyfingers, and a rich cocoa dusting.

⏱️ 4 hours 3Desserts & Baking ★ 4.7
Desserts & Baking
🍜 France

Flaky, shatteringly crisp, buttery French croissants with golden exteriors and soft, airy layered interiors, perfect for pairing with coffee for a special morning treat.

⏱️ 12 hours Desserts & Baking ★ 4.5
Desserts & Baking
🍜 United States

Warm, spiced baked apples topped with a fluffy golden biscuit crust, this cozy dessert pairs perfectly with vanilla ice cream for cool-weather comfort.

⏱️ 55 minuteDesserts & Baking ★ 4.6
Desserts & Baking
🍜 United States

A star-spangled classic American blueberry pie with buttery flaky crust and bright sweet-tart filling, perfect for summer patriotic gatherings.

⏱️ 1 hour 25Desserts & Baking ★ 4.7
Desserts & Baking
🍜 United States

A beloved no-bake regional Maine candy with a chewy coconut-potato center coated in rich dark chocolate, a New England holiday staple since the 1870s.

⏱️ 2 hours 3Desserts & Baking ★ 4.8
Desserts & Baking
🍜 France

Luxuriously creamy, floral frozen custard made with aromatic Tahitian vanilla beans, boasting a smooth, rich texture that melts slowly on the tongue.

⏱️ 3 hours 3Desserts & Baking ★ 4.5

Ukrainian Paska Easter Bread:Frequently Asked Questions

1.What sets Ukrainian Paska apart from other types of Easter bread? ▾
Unlike heavily fruited, ultra-sweet Easter breads like Italian panettone, traditional Ukrainian paska is only mildly sweet, extra egg-rich for a tender, pillowy crumb, and baked tall to symbolize Easter’s resurrection theme. It’s also classically decorated with hand-shaped dough motifs tied to spring, rather than thick sugary glazes as a primary topper.
2.Can I use low-fat milk instead of whole milk for this recipe? ▾
I don’t recommend it for paska’s signature soft, rich crumb. Whole milk’s fat content tenderizes the dough, adds subtle depth, and supports even yeast activation for a tall, consistent rise. If you only have low-fat milk on hand, stir in 2 tablespoons of melted unsalted butter per cup to replace the missing fat before using.
3.How do I know my active dry yeast is fresh enough to make paska rise tall? ▾
Test it first to avoid dense, flat loaves! Warm ¼ cup of the recipe’s whole milk to 110°F (bath-water warm), stir in a pinch of granulated sugar and your measured yeast, then wait 5–10 minutes. If it foams up and smells distinctly bready, it’s active; if no bubbles form, replace it before mixing your full dough.
4.Why does my paska turn out dense instead of soft and tender? ▾
Dense paska almost always traces back to three common issues: inactive yeast that failed to create enough lift, over-measuring all-purpose flour that creates a stiff, heavy dough, or cutting proofing time short in a cool, drafty space. Aim for a soft, slightly tacky dough, and let it double fully before shaping and baking.
5.Do I need a special tall pan to make traditional paska? ▾
Traditional paska is baked in tall cylindrical molds for its iconic high, domed shape, but you don’t need specialty equipment! A clean, label-free 2-pound coffee can lined with parchment works perfectly, or you can use a deep 6-inch cake pan, though your finished loaf will be slightly shorter and wider.
6.Can I add raisins or dried fruit to my paska, or is that not traditional? ▾
Many regional Ukrainian paska recipes include small amounts of golden raisins, dried cranberries, or candied citrus peel folded into the dough, so it’s totally acceptable! Toss dried fruit in a light dusting of all-purpose flour before folding it in during the final knead to keep it from sinking to the loaf bottom as it bakes.
7.What kind of dough decorations are traditional for paska? ▾
Classic decorations are simple, spring-themed shapes made from reserved plain dough: twisted braids around the loaf edge, small crosses, tiny rosettes, wheat stalks to symbolize a bountiful harvest, or even small bird shapes for spring. Stick them to the proofed loaf with a light egg wash brush right before baking so they stay secure.
8.How long should I knead paska dough to get that signature soft crumb? ▾
If kneading by hand, plan for 10–12 minutes of steady, gentle kneading; if using a stand mixer with a dough hook, 6–8 minutes on low speed works perfectly. The dough is ready when it’s smooth, pulls easily from the bowl, and springs back slowly when poked gently with a floured finger. Avoid over-kneading, which creates a tough crumb.
9.What temperature is best for proofing paska dough? ▾
Aim for a consistent 75–80°F, draft-free spot for proofing: too cold, and the dough will rise slowly and turn out dense; too hot (over 90°F), and yeast will die off or produce odd, sour off-flavors. A turned-off oven with the interior light on works perfectly—just remember to remove the dough before preheating to bake.
10.Can I make paska dough ahead of time for busy Easter weekend prep? ▾
Yes! After the first rise, punch the dough down, wrap it tightly in plastic wrap, and store it in the fridge for up to 24 hours. The cold slows yeast activity without killing it. When you’re ready to bake, pull it out, shape it, add decorations, and let it complete its full second proof at room temperature before baking.
11.Why did my dough decorations slide off while my paska baked? ▾
This usually happens for two reasons: you applied decorations too early, before the loaf finished its final proof, so they shifted as the dough expanded upward, or you didn’t use an adhesive to hold them on. Always apply decorations right before baking, pressing them gently to the egg-washed surface to help them set in place.
12.How sweet is traditional paska? I don’t like overly sweet bread. ▾
Traditional paska is only mildly sweet, with just enough granulated sugar to feed the yeast and add subtle, gentle sweetness—usually ½ to ¾ cup for a 2-loaf batch, far less than you’d find in sweet rolls or dessert bread. It’s rich and eggy, not cloying, so it pairs perfectly with both sweet and savory Easter feast sides.
13.What’s the best way to store leftover paska to keep it soft? ▾
Let the loaf cool completely to room temperature first—trapped condensation from warm bread will make it soggy fast—then wrap it tightly in two layers of plastic wrap and store in an airtight container at room temperature for up to 4 days. Skip the fridge, as cold dry air makes the tender crumb go stale much faster.
14.Can I freeze fully baked paska for later use? ▾
Absolutely! Once the loaf is fully cooled, wrap it tightly in two layers of plastic wrap followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw it fully wrapped at room temperature for 3–4 hours before serving, and it will retain that soft, tender crumb just like fresh-baked, thanks to its high egg and butter content.
15.Do I need to brush the loaf with anything before baking? ▾
For that classic shiny, golden domed top, brush the entire exposed surface of the proofed loaf (including your dough decorations) with a simple egg wash made of 1 whole egg beaten with 1 tablespoon of whole milk right before baking. Avoid brushing on too thick a layer, as excess wash can drip down the sides and stick to your pan.
16.Why did my paska collapse in the oven after looking perfectly risen? ▾
Sudden oven collapse is almost always caused by over-proofing the dough before baking. If the dough rises too long in the pan, the gluten gets over-stretched and can’t support the structure when it hits hot oven air, leading to a sunken top. Use the poke test: if the indent springs back halfway, it’s ready to bake.
17.Can I use bread flour instead of all-purpose flour for this recipe? ▾
You can, but it will slightly change the crumb texture. All-purpose flour has a moderate protein content that creates paska’s signature soft, pillowy crumb, while bread flour’s higher protein makes for a chewier, denser loaf. If you use bread flour, cut it with 2 tablespoons of cornstarch per cup to lower the effective protein content.
18.Is salt required for paska? It’s not listed as a core ingredient. ▾
While it’s not one of the highlighted key ingredients, a small pinch (about 1 teaspoon for a 2-loaf batch) is highly recommended! Salt doesn’t just add balanced, subtle flavor—it also regulates yeast activity to prevent uneven, bubbly rise, and strengthens gluten structure to help your tall loaf hold its shape without collapsing.
19.How do I know when my paska is fully baked so I don’t get a gummy center? ▾
For tall paska loaves, don’t rely only on top color to test doneness. Insert an instant-read thermometer deep into the loaf center, avoiding thick dough decorations, and pull it when the internal temp hits 190–200°F. If the top browns too fast before the center is done, tent it loosely with aluminum foil for the last 10–15 minutes.
20.What’s the traditional way to serve paska at an Easter feast? ▾
Traditionally, paska is brought to church to be blessed before the Easter Sunday meal, then sliced into thick rounds and served alongside soft salted butter, cured meats, farmer’s cheese, and other holiday spread items. It’s rarely served with heavy frosting, letting its subtle eggy, slightly sweet flavor and soft crumb shine.

Comments (18)

2 days ago

OMG I made this for my family’s Easter brunch last weekend and it was an absolute hit! I was nervous about the rising steps since I’m pretty new to yeast breads, but the instructions were so clear even I didn’t mess it up. The crumb is so soft and slightly sweet, perfect with a slather of salted butter. My 7 year old asked for thirds! 10/10 will make this every year from now on.

yesterday

Wait did you do the decorative cross on top? I tried that last year with a different paska recipe and it totally melted and sunk in, wondering if this recipe’s topping holds up better.

yesterday

So glad your family loved it, Sarah! If you’re having trouble with the decorative top sticking, make sure you’re not pressing the dough crosses too hard into the loaf before the final rise, and give them a quick egg wash right before baking to help them set. That trick works every time!

3 days ago

Took me a minute to get the hang of kneading the dough enough (I definitely under-kneaded my first batch last week oops) but the second try came out perfect. The hint of lemon zest is such a game changer, I never would’ve thought to add that! Brought a loaf to my church potluck and people were asking me for the recipe before service even ended. SO good.

2 days ago

Happy to hear the second batch turned out great, Mike! The lemon zest really brightens up the sweet dough, right? For next time, you’ll know you’re done kneading when the dough pulls away clean from the sides of the bowl and springs back when you poke it lightly. So fun that it was a hit at the potluck!

1 week ago

My grandma used to make paska every Easter when I was a kid, and I’ve been chasing that flavor for years since she passed. I tried three other recipes before this one and none of them got that soft, slightly sweet, eggy crumb right. This is EXACTLY how I remember hers tasting. I cried a little when I took my first bite. Thank you so much for sharing this authentic recipe.

5 days ago

Oh my gosh same! My baba made paska every year and I’ve been too intimidated to try it myself. Did you make the vanilla glaze that’s mentioned in the notes too?

5 days ago

Lila, this makes my whole day to hear. These traditional family recipes are so special, and I’m honored this one felt like your grandma’s. The vanilla glaze is totally optional but adds such a nice little sweet kick if you want it!

5 days ago

Heads up for anyone meal prepping this for the week: it stays soft for 4 whole days if you wrap it tight in plastic wrap and keep it on the counter! I sliced mine up and put a piece in my kid’s lunch every day this week and they haven’t gotten sick of it yet. Way better than the store bought Easter bread we usually get.

3 days ago

Great tip, Tyler! Storing it correctly makes such a big difference with enriched breads like this. You can also slice and freeze it for up to a month if you want to save some for later!

2 weeks ago

I was so intimidated by the medium difficulty rating, but I followed the steps exactly and it came out perfect on the first try! Total time was exactly what the recipe said too, which is so rare for bread recipes I’ve tried before. I added a little extra sprinkles on top of the glaze for my toddler and she thought it was the best thing ever. Will absolutely be making this again next year.

1 week ago

Made two loaves this weekend, one plain and one with a handful of golden raisins mixed in per my partner’s request. The raisin one was chef’s kiss, but the plain was still amazing too. My only note is that my kitchen was pretty cold when I was letting the dough rise, so I had to add about 20 extra minutes to the first rise for it to double properly. Don’t panic if it takes a little longer than the recipe says!

5 days ago

Thanks for the cold kitchen tip! My apartment is always freezing in the spring, I would’ve been so stressed if my dough didn’t rise in the listed time. Good to know I just need to be patient.

yesterday

Game changer alert! I’ve never made an Easter bread that didn’t turn out dense or dry before, and this one is so fluffy and moist it’s insane. I brought half a loaf to my neighbor who’s from Ukraine and she said it tasted just like the paska her mom makes back home. I’m calling that a massive win.

2 hours ago

Wait did you use all purpose flour or bread flour? I only have AP on hand right now and don’t feel like running to the store.

30 minutes ago

That’s the highest compliment, Olivia! To answer Ben’s question: all purpose flour works perfectly for this recipe, no need for bread flour. Just make sure you measure it correctly (spoon and level, don’t pack it!) and you’ll be good to go.

3 days ago

I messed up the first rise by leaving the dough too close to my open window and it got a little chill, so it didn’t rise as much as it should have. Even with that mistake, it still tasted incredible! Can’t imagine how good it’ll be when I don’t mess up the rise next time. So forgiving for a medium difficulty recipe.

2 days ago

So glad it still tasted great even with the chilly dough, Zoe! Next time try setting your covered dough bowl inside your turned-off oven with the light on if your kitchen is cool – it creates the perfect warm little spot for rising.

1 week ago

SO good. Made this for our family Easter dinner and every last slice was gone before we even got to dessert. The subtle orange and lemon notes make it taste so much more special than regular white bread. 10/10

30 minutes ago

Wait, can I make the dough the night before and let it do the first rise in the fridge? I’m hosting Easter brunch this year and want to get as much prep done ahead of time as possible so I’m not rushing around in the morning.

5 minutes ago

I did this last year! Let it sit in the fridge overnight, then took it out 2 hours before I wanted to bake it to let it come to temp and do the second rise. Worked like a charm!

just now

Great question Megan! Lauren is exactly right – cold fermenting the dough overnight in the fridge works perfectly, and actually adds even more depth of flavor to the paska. Just make sure to give it time to warm up and do its final rise at room temp before baking, and you’ll be all set!

5 days ago

I don’t usually leave reviews but this recipe deserves it. I’ve made paska with my Ukrainian father-in-law a handful of times and he said this is one of the best versions he’s had outside of his mom’s. The crumb is perfect, the sweetness is just right, not overpowering at all. We ate half a loaf warm right out of the oven with some homemade jam, unreal.

3 days ago

What kind of jam did you pair it with? I have raspberry and apricot in my fridge right now, trying to decide which goes better!

2 hours ago

Added a handful of dried cranberries and a little bit of almond extract to the glaze for a fun twist, and it was chef’s kiss. My roommates are already begging me to make another loaf before Easter even gets here. Who knew homemade bread could be this good?

2 days ago

I tried making this last night and my loaves spread out instead of rising tall! They tasted good but they were super flat, not the nice tall domed loaves in the photo. Did I do something wrong?

yesterday

I had this same problem the first time! Turns out I didn’t knead the dough long enough so the gluten wasn’t developed enough to hold the shape. Kneaded it 5 extra minutes on my second batch and they popped right up tall and perfect.

yesterday

Sorry your first batch didn’t hold its shape, Rachel! Tim’s tip is spot on – under-kneading is the most common culprit for flat loaves. You also want to make sure you’re not adding too much extra flour when you’re shaping the loaves, and that your yeast is fresh and active! Give it another try, I promise it’s worth it.

just now

Just pulled my first loaf out of the oven and my whole house smells like heaven. I was worried the 3.5 hour total time would be too much for a weekend project, but most of that is just waiting for the dough to rise so it’s actually super hands off! Perfect for lazy Sundays when you’re hanging around the house anyway.

just now

Love that! So many people see the total cook time and get intimidated, but 90% of it is totally inactive rising time – you can watch a show, fold laundry, or hang out with the family while you wait. Enjoy that warm fresh bread!

1 week ago

Made mini loaves of this to give out as Easter gifts to my coworkers this year, and everyone has been texting me all week asking for the recipe. It’s so fun to make something traditional and share it with people who’ve never had paska before. Will definitely be doing this again next year!

5 days ago

Wait, has anyone tried making this in a stand mixer instead of kneading by hand? I have bad wrist pain so hand kneading for 10+ minutes is pretty hard for me, but I really want to make this for Easter.

3 days ago

I make this in my KitchenAid with the dough hook every year! Knead it on speed 2 for about 7 minutes, it works exactly the same as kneading by hand, no wrist pain required.

2 days ago

Great question Erica! A stand mixer works perfectly for this recipe, just like Lisa said. Use the dough hook on low to medium speed, and stop to check the dough consistency every couple minutes so you don’t over-knead it. Hope you love it!

yesterday

I was a little heavy handed with the salt on my first batch (oops, misread the measurement!) but even then it was still really good. I’m making another batch today and measured the salt *very* carefully this time, can already tell it’s going to be perfect. This recipe is impossible to mess up entirely, even for a clumsy baker like me.

2 hours ago

Omg I did the exact same thing last week! I used a tablespoon instead of a teaspoon and thought I ruined it, but my husband said he actually liked the slightly saltier version with butter. Win win I guess?

2 weeks ago

My grandma was born in western Ukraine and she taught me to make paska as a kid, but I lost her recipe when I moved a few years ago. This one tastes exactly like hers, down to the soft crumb and the little bit of rum she’d add to the glaze. I’m going to make this every Easter now to keep her tradition alive. Thank you for such a wonderful, authentic recipe.