Ukrainian Easter Bread (Paska): A Taste of Tradition and Sunshine

The scent of Paska, Ukrainian Easter Bread, is a memory etched deep within my culinary soul. It’s more than just a sweet, enriched dough baked in a cylindrical mold; it’s the aroma that wafted through my grandmother’s kitchen each spring, a fragrant promise of renewal and joyous celebration. I recall watching her, her hands dusted with flour, carefully coaxing the rich dough into its tall form, her eyes twinkling with the knowledge that this bread was a centerpiece, a symbol of the resurrection and the bounty of the coming season. The golden crust, often adorned with simple dough braids or symbols, always seemed to capture the very essence of Easter – a beacon of light and hope after a long winter.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 45 minutes (includes rising time)
• Servings: 1 loaf
• Yield: 1 large loaf
• Dietary Type: Contains Gluten, Eggs, Dairy

Ingredients

• 2/3 cup milk
• 1/3 cup sugar, plus 1 tablespoon for topping
• 1 tablespoon active dry yeast (1 package)
• 3 – 3 1/2 cups all-purpose flour
• 2 large eggs
• 5 large egg yolks
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 2 teaspoons salt
• 3/4 cup unsalted butter, softened
• 1/2 cup raisins
• 1/4 cup golden raisins

Equipment Needed

• Small saucepan
• Large mixing bowl
• Wooden spoon
• Clean dish towel
• Second bowl or 4-cup measuring cup
• Whisk
• Coffee can (2-pound size), buttered and lined with parchment paper
• Lightly floured surface
• Wire rack

Instructions

The journey to a perfect Paska begins with awakening the yeast. In a small saucepan, gently heat the milk with 1 tablespoon of the sugar over low heat until it is very warm to the touch, around 120 to 130°F (49 to 54°C). Be careful not to scald it; warm is the key. Pour this fragrant milk mixture into a large mixing bowl, and then sprinkle the active dry yeast over the surface. Let this stand undisturbed for about 15 minutes. You’ll know the yeast is alive and well when it becomes foamy and bubbly, a sign that it’s ready to work its magic.

Next, it’s time to build the foundation of our Paska. Sift 1 cup of the all-purpose flour directly over the activated yeast mixture. Using a wooden spoon, stir until you achieve a smooth, thick batter. This is called a sponge, and it’s crucial for developing the bread’s characteristic light and airy texture. Cover the bowl with a clean dish towel and place it in a warm place, ideally between 80°F and 85°F (27°C and 29°C). Allow it to rest and rise until the mixture looks visibly puffy and spongy, which usually takes about 30 minutes.

While the sponge is doing its work, prepare the enriching liquid. In another bowl or a 4-cup measuring cup, whisk together the 2 large eggs and 5 egg yolks. Add the vanilla extract, the zest of the lemon, and the 2 teaspoons of salt. Whisk these ingredients until they are well combined and the mixture is a uniform color. This blend of eggs and flavorings will lend a richness and a beautiful aroma to the Paska.

Now, it’s time to bring everything together. Sift another 2 cups of all-purpose flour over the risen yeast-flour mixture in the large bowl. Create a well in the center of the flour. Pour the egg and flavorings mixture into this well. With your wooden spoon, begin to stir, gradually incorporating the flour into the wet ingredients. Continue stirring until the mixture forms a soft, sticky dough. The goal here is to have the softest dough possible; resist the urge to add more flour unless the dough is excessively wet and unmanageable. A sticky dough is the secret to a tender Paska.

This is where the magic of incorporating butter truly begins. Spread the 3/4 cup of softened unsalted butter directly over the sticky dough. Now, using your hands, begin to work the butter into the dough. This is a process of folding the dough over itself and kneading it gently, allowing the butter to be fully absorbed. Continue this until the butter is completely incorporated and the dough feels smoother, though it will still be quite soft. Cover the bowl again with the dish towel and let it rise in a warm place until the dough has doubled in volume. This can take up to 3 hours. Patience is key at this stage.

While the dough undergoes its second, longer rise, prepare your baking vessel. Butter a 2-pound coffee can thoroughly. Then, line the bottom with nonstick baking parchment, and butter the parchment paper as well. This ensures your beautiful Paska will release cleanly after baking.

Once the dough has doubled, it’s time to punch it down and add the fruits of the harvest. Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Now, sprinkle the raisins and the golden raisins evenly over the dough. Knead the dough gently until the raisins are evenly distributed throughout. Be careful not to overwork the dough at this stage.

Next, form the dough into a ball shape, and then ease it into the prepared coffee can. The dough should fill the can, but not quite to the brim. Cover the can and let it rise again in a warm place until the dough has reached the top of the can. This final rise typically takes about 1 hour and 30 minutes.

With the Paska almost ready for its transformation, preheat your oven to 400°F (200°C). Just before baking, brush the top of the risen dough with a little milk. If you desire, you can sprinkle about a tablespoon of sugar over the top for a touch of sparkle and sweetness. Bake for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and bake for about 1/2 hour longer. Keep an eye on the Paska; if it begins to brown too quickly, cover it loosely with aluminum foil to prevent scorching. The Paska is done when it is deeply golden brown and sounds hollow when tapped on the bottom.

Once baked to perfection, remove the Paska to a wire rack to cool in the can for about 5 minutes. Then, carefully unmold it, placing it top side up on the wire rack to cool completely. The anticipation of slicing into this fragrant bread is often the sweetest part!

Expert Tips & Tricks

• Yeast Activation is Crucial: Always ensure your yeast is fresh and active. If it doesn’t foam after 15 minutes, discard it and start with new yeast.
• The “Softest Dough” Principle: Don’t be tempted to add too much extra flour. A slightly sticky dough will result in a lighter, more tender Paska. The butter will help to manage the stickiness as you knead it in.
• Warmth for Rising: Finding a consistently warm spot for your dough to rise is essential, especially in cooler kitchens. An oven with just the pilot light on (if you have one) or a slightly warmed oven (turned off) can be ideal.
• Butter Your Can Well: This cannot be stressed enough! A well-greased coffee can with parchment lining is your best friend for a clean unmolding.
• Foil for Even Browning: If your Paska is browning too rapidly on top before the inside is cooked through, the foil shield is your savior. It allows the bread to continue baking without burning.

Serving & Storage Suggestions

Paska is traditionally served as a centerpiece on Easter morning, often sliced and shared with family and friends. It’s wonderful on its own, allowing its sweet, rich flavor to shine. For a more elaborate presentation, consider garnishing it with a simple glaze made from powdered sugar and a little milk, and perhaps some decorative dough crosses or floral motifs.

Leftover Paska can be stored at room temperature in an airtight container or bread bag for 2-3 days. If you find it becoming a little dry, you can gently warm slices in a toaster oven or by lightly toasting them. For longer storage, Paska freezes beautifully. Wrap it tightly in plastic wrap and then in foil, and it will keep for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

This table provides an approximate nutritional breakdown per serving, assuming the recipe yields 1 large loaf.

Nutrient	Amount per Serving	% Daily Value
Calories	3714.7 kcal
Calories from Fat	1611 g	43%
Total Fat	179 g	275%
Saturated Fat	102.3 g	511%
Cholesterol	1755.8 mg	585%
Sodium	4952.4 mg	206%
Total Carbohydrate	455.3 g	151%
Dietary Fiber	16.8 g	67%
Sugars	133.8 g	535%
Protein	78.3 g	156%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While the classic Paska is divine, there are always ways to personalize it. For those who observe religious fasts or have dietary restrictions, a dairy-free and egg-free version can be made by substituting non-dairy milk (like almond or soy) and using flax eggs or commercial egg replacers. You can also introduce different dried fruits, such as chopped apricots or dried cranberries, to the dough along with or in place of the raisins. A touch of cardamom or nutmeg can add another layer of warmth and complexity to the spice profile.

FAQs (Frequently Asked Questions)

Q: Why is my Paska dough so sticky?
A: A sticky dough is intentional for Paska. It allows the bread to be incredibly tender and light after baking. The butter incorporated later helps to manage the stickiness.

Q: How do I know when my Paska is fully baked?
A: A fully baked Paska will have a deep golden-brown crust and will sound hollow when you gently tap the bottom. An instant-read thermometer inserted into the center should read around 190-200°F (88-93°C).

Q: Can I use a different shaped pan for my Paska?
A: While the traditional coffee can shape is iconic, you can use other cylindrical baking pans, such as a large angel food cake pan with a central tube, or even large, oven-safe molds. Adjust baking time as needed for different shapes and depths.

Q: My Paska is sinking slightly after cooling. What went wrong?
A: This can sometimes happen if the bread was underbaked or if it was removed from the pan too soon. Ensure it is baked thoroughly and allow it to cool in the can for the specified time before unmolding.

Q: How can I get a more decorative top for my Paska?
A: You can reserve a small portion of the dough before adding the raisins, form it into braids or other decorative shapes, and place them on top of the dough in the can before the final rise. They will bake and become part of the golden crust.

The creation of Paska is a labor of love, a tangible connection to heritage and tradition. As the sweet, yeasty aroma fills your home, remember that you are not just baking bread; you are weaving yourself into a rich tapestry of culinary history. May your Paska be as beautiful and joyful as the Easter season it celebrates!