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Paska, akaEaster Breadin Northern Europe, is a big part of the Easter tradition. Conventional Paska Bread consists of a round shaped, sweet tasting bread with raisins.

Easter Bread

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.

Easter 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.

Other Recipes to Try

Recipe

Easter Bread on a cooling rack

Easter Bread

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Servings
3 Units
Prep Time 2 hrs
Cook Time 30 mins
Total Time 3 hrs
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.

Ingredients

Topping

US Units – Metric

Instructions

  • Combine warm milk together with yeast and two cups of flour. Combine by whisking all the ingredients together. Cover the bowl with a towel and set it aside in a warm place for about 30 minutes.
    Milk, yeast and flour combined in one bowl
  • While the dough is rising, separate the egg yolks from egg whites. Whisk egg yolks together with 1 cup of sugar. In a separate bowl, whisk whites until they turn into a foamy mixture.
    2 bowls one with egg yolk and other with egg whites
  • Mix egg yolks into the dough, followed by butter, vanilla extract and egg whites.
    Egg yolks, butter, vanilla extract and egg whites being mixed into the dough
  • If you’re using your mixer, mix in the rest of the flour in small portions. Knead the dough until it becomes elastic. In the picture, you can see how smooth the dough will turn out. The dough is going to be more on a sticky side. 
    Flour being mixed into dough mixture in a KitchenAid mixer
  • Cover the dough with a towel and set it aside to rise for about an hour.
    Dough being pulled out of bowl
  • While the dough is rising, soak raisins in warm water for 15 minutes. Drain the raisins completely and mix them into the dough; Cover with a towel and set it aside, once again.
    Raisins mixed into the dough in the mixing bowl
  • The dough will be sticky, so you may want to oil your hands. Fill up each buttered pan, half way, with the dough. Cover the bread with a towel and set aside to rise for about 30 minutes.
    Easter bread dough placed into buttered baking sheet of different shapes
  • Bake at 350°F for about 30 minutes, depending on the size of your paska. Let the bread cool completely to room temperature.
    Cooked Easter bread dough in buttered baking sheet of different shapes
  • Combine together powdered sugar with milk; stir to until you get an even texture. Optionally, you can use a piping bag or a plastic sandwich bag for topping.
    Milk and powdered sugar combined in a measuring cup using a spatula
  • Drizzle the glaze along the sides of the bread, cover the middle with the glaze.
    A ziploc bag being used to pour glaze over the top of the Easter Bread
  • Optionally add some sprinkles to the bread. Store Easter Bread in an airtight container.
    Easter Bread on a cake platter
Nutrition Facts
Easter Bread
Amount Per Serving
Calories 2505 Calories from Fat 639
% Daily Value*
Total Fat 71g 109%
Saturated Fat 40g 200%
Cholesterol 488mg 163%
Sodium 715mg 30%
Potassium 1494mg 43%
Total Carbohydrates 425g 142%
Dietary Fiber 14g 56%
Sugars 155g
Protein 47g 94%
Vitamin A 48.6%
Vitamin C 6.3%
Calcium 33.1%
Iron 87.6%
* Percent Daily Values are based on a 2000 calorie diet.
Posted April 3, 2019

About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.