Paska, aka Easter Bread in Northern Europe, is a big part of the Easter tradition. Conventional Paska Bread consists of a round shaped, sweet tasting bread with raisins.
This recipe is my all-time favorite Paska Bread. I've made it many times and have never been disappointed. The process seems to be lengthy, but it's actually pretty simple, as long as you follow the steps.
Paska is supposed to come out moist and flaky, but not crumbly. This recipe achieves all of the above.
Paska Bread Topping
Paska Bread is typically finished off with a topping. Combine together 2 cups of powdered sugar and 2 tablespoons of milk. Drizzle the mixture over the top of the paska bread.
Tips for The Perfect Paska Bread
- If you can get your hands on Canadian flour, I would highly recommend using it.
- Depending on the flour you use, you may need to add a little more. This dough is on the sticky side but shouldn't be runny.
- To activate the yeast, the milk temperature should be at around 110°F - 120°F.
- Soak raisins before adding them to the dough; they will have a nicer texture.
- You can freeze paska without the glaze in an airtight container; thaw at room temperature.