Bakers Journal

Recipes > Breads
Paska: Traditional Ukrainian Easter Bread

Yield: Three round, plain loaves or two traditionally decorated loaves


Proof the yeast in 10 grams of warm water in a large bowl until slightly frothy. In the meantime, dissolve 100 grams sugar in warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with the 500 grams of flour. Mix well with a wooden spoon. Cover and set aside in a warm dark place until the mixture is bubbly and doubled in size, about two hours. Stir in the beaten eggs then the second 100 grams of sugar, margarine, salt and lemon zest. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough. Knead the dough on a floured board until softened and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about two hours. Punch dough down and allow to rise again for 30 minutes. Divide dough into three parts. Shape two into slightly rounded loaves and place on greased baking sheets. Let rise until doubled, about 45 minutes. Beat one egg with 15 gram of water and brush onto loaves.

Alternatively, and more traditionally, press two parts of the dough into well-greased round tins and use the other third of the dough to form braids and maybe rosettes to decorate the top of the loaf. Bake at 175 C (347 F). Once they are done, brush the tops with melted butter for a soft crust.

Source: This recipe is courtesy of the Baking Industry Association of New Zealand’s Slice magazine.


Group 1:

14 g active dry yeast
120 g warm water (45 C)

Group 2:

100 g white sugar
710 g warm milk
500 g all-purpose flour

Group 3:

6 eggs, beaten
100 g white sugar
225 g margarine, softened
2 g salt
0.5 g lemon zest
1500 g all-purpose flour
1 egg
15 g water
30 g butter, melted

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