Paska (Ukrainian Easter Bread)

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 700 g (5 1/2 cups)
Whole milk, warmed — 200 ml (3/4 cup + 1 tbsp)
Fresh yeast — 25 g (1 oz (or 2 1/4 tsp active dry yeast))
Granulated sugar — 150 g (3/4 cup)
Unsalted butter, softened — 150 g (2/3 cup)
Egg yolks — 6
Egg, for glazing — 1
Raisins — 100 g (2/3 cup)
Fine salt — 1 tsp
Vanilla extract — 1 tsp

Method

Dissolve the yeast and a pinch of the sugar in the warm milk and leave for 10 minutes until foamy.
In a large bowl, beat the egg yolks with the remaining sugar, salt and vanilla, then stir in the yeast mixture.
Gradually work in the flour, then knead in the softened butter a little at a time until you have a smooth, elastic dough, about 10 minutes.
Fold in the raisins, cover, and leave to prove in a warm place for 1.5-2 hours, until doubled in size.
Knock back the dough gently, shape into a ball and place in a tall, greased round tin. Cover and prove for a further 45-60 minutes.
Brush the top with beaten egg and, if desired, decorate with a cross or braid made from reserved dough.
Bake at 180°C (350°F) for 35-40 minutes, until deep golden and a skewer inserted comes out clean. Cool on a wire rack before slicing.

Introduction: Paska is the richly enriched, sweet bread that Ukrainian families bring to church to be blessed on Easter morning before being shared at the holiday table.

Cultural Background: Paska is the richly enriched, sweet bread that Ukrainian families bring to church to be blessed on Easter morning before being shared at the holiday table. Its tall, domed shape and elaborate braided or cross-shaped decoration on top carry deep symbolic meaning tied to the Resurrection.

Tips: Use a tall, narrow tin to help the paska rise upward into its traditional domed shape. Cover the top loosely with foil partway through baking if it browns too quickly.

Variations: Add chopped candied peel alongside the raisins for extra festive flavour. Top with a simple sugar glaze and sprinkles once cooled, a popular modern finish. Vegetarian as written. No authentic vegan version; egg yolks and butter are essential to the enriched dough.

Storage: Store wrapped at room temperature for up to 3 days, or freeze for up to 2 months.

Reheating: Best enjoyed at room temperature; lightly toast slices if a warm serving is preferred.

FAQs:

Q: Why didn't my paska rise into a tall dome?

A: This usually means the dough needed more proving time, or the tin used was too wide; a tall, narrow tin encourages upward rise.

Q: Can paska be made without a special mould?

A: Yes, a tall coffee tin or similar deep, narrow vessel lined with parchment works well as a substitute.