Easter Bread on a cooling rack

Easter Bread

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.
Course Bread
Cuisine Russian, Ukrainian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 3 hours
Servings 3 Units
Calories 2505kcal




  • 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


Calories: 2505kcal | Carbohydrates: 425g | Protein: 47g | Fat: 71g | Saturated Fat: 40g | Cholesterol: 488mg | Sodium: 715mg | Potassium: 1494mg | Fiber: 14g | Sugar: 155g | Vitamin A: 2430IU | Vitamin C: 5.2mg | Calcium: 331mg | Iron: 15.8mg