Authentic Paska Recipe Ukraine, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Both the Ukrainian paska and the Russian kulich, terms which are often used interchangeably, are a traditional Eastern sweet bread made with buttery, egg-rich, yeasted dough, similar to one used for making brioche. The basic ingredients are flour, eggs, butter, yeast, sugar, milk, and salt. However, there are some differences between the two in the ingredients, method, and presentation. Paska will usually have less butter, may include sour cream, and can be enriched with vanilla, ginger, rum, sultanas, lemon peel, or saffron, but many recipes exclude dried fruits, rum, and peels altogether. The dough is baked in a round baking pan, and the top is ornately decorated with decorative dough shapes — crosses, braids, suns, fertility symbols, etc. The dough is typically glazed with an egg wash before it's baked. Alternatively, paska may not include dough ornaments and is coated instead with a white glaze and topped with sprinkles. Kulich, on the other hand, will be more buttery, airy,... Read more
Cooking tips
-
method
Recipes will employ various methods of preparation, the main difference being in what order are the ingredients incorporated. However, in almost every recipe, the dough is left to rise in a warm place for no less than three times. Things to be mindful of are the use of melted butter and the correct way of incorporating whisked egg whites. If the recipe wants you to add melted butter to the egg or ... Read more -
baking molds
You can use all kinds of baking molds for this bread. A round baking pan is best suited for paska, although large coffee tins and large panettone molds are also an option. For kulich use coffee tins or tomato tins which will help give the bread its signature bulging top. -
decoration&glaze
Paska is typically adorned with various dough ornaments like braids, rosettes, crosses, flowers, twists, birds, etc. which are best secured to the top with a toothpick. You can also glue them to the bread with a beaten egg white. Before baking the top is brushed over with an egg or an egg yolk wash. Alternatively, paska can be made without any ornaments, but instead, have a glaze made from powdered ... Read more -
serving
Paska is cut into slices or wedges and served with eggs, butter, kovbasa, various meats and ham, and custard-like cheese hrudka. Kulich, on the other hand, is sliced in a peculiar way. First, the top is cut off, and the bread is then cut in horizontal slices which are then cut into wedges. The top is then placed back, and the entire bread is wrapped in cling film. This method ensures that the bread ... Read more
Recipe variations
-
Traditional Ukranian Paska
Ready in 6h 25minThe following is the traditional recipe for Ukrainian paska. This variant has no candied fruits, raisins, or nuts. Also, because the amount of butter is on the lower end, this paska will be a bit on the drier side. The top of the bread is adorned with swirls, braids, rosettes, and crosses.
-
Classic Ukranian Paska
Ready in 9h 5minThe following recipe gives instructions on how to make a delicious and classic Ukrainian Eastern bread paska. The dough is rich, full of eggs, butter, and sour cream, and studded with raisins. The recipe makes for three loaves of bread which should be baked in large panettone molds and, once cooled, poured over with powdered sugar glaze and topped with colored sprinkles.
-
Kulich l
Ready in 3h 25minThis recipe adapted from The Moscow Times gives instructions on how to make kulich, a Russian sweet bread traditionally served for Easter. The dough is proven three times, which requires an extra three hours. For baking, you can use paper baking molds, or appropriately sized tins, such as coffee or tomato tins.
-
Kulich III
Ready in 4h 40minThis recipe accessed via www.historyextra.com is adapted from allrecipes.co.uk. The recipe suggests you make two breads, but if you decide to use smaller tins, you can make multiple ones. In that case, also fill the tins 1/3 full, but adjust the baking time, as the smaller kulich bakes faster.
Kulich ll
PREP 45min
COOK 45min
RESTING 13h
READY IN 14h 30min
This recipe accessed via Guardian.com is adapted from Mamushka: Recipes from Ukraine and Beyond by Olia Hercules. The potato startes needs to rest for 12 hours before use, so it's best you prepare it the night before and continue to make the kulich the following day.
Ingredients
Kulich II
FOR THE STARTER
3 potatoes, peeled and chopped
1 L (4 cups) cold water
3 tbsp plain flour
FOR THE DOUGH
250 ml (1 cup + 2 tsp) warm milk
15g (1 tbsp) fresh yeast or 7g (1 1/2 tsp) dried active yeast
4 egg yolks, at room temperature
150g (3/4 cup) caster sugar
1kg (9 cups) plain flour
100g (2/3 cup) sultanas
sunflower oil, for oiling the tins
FOR THE GLAZE
175g (1 1/2 cup) icing sugar
2 tsp vanilla extract
2 tbsp water
sprinkles (optional)
Preparation
Kulich II
To make the starter, boil potatoes in water for 15 minutes until very soft. Mash the potatoes with 200 ml (6.76 oz) of the reserved cooking liquid, then add flour and mix until combined. Cover the bowl and store it in a warm place for 12 hours.
After 12 hours have passed, you can start making the dough. Mix the warm milk and the yeast into the starter. In a large bowl whisk yolks with sugar until frothy, then fold the milk and yeast mixture into the yolks. Sift flour directly into the bowl, then mix to make a firm dough. Cover the bowl with a clean towel, and let the dough rise in a warm place for an hour.
Turn the dough onto a working surface, then oil your hands with some sunflower oil. Knead the dough for 15 minutes. Sprinkle the sultanas over the working surface and knead them into the dough, taking care they are evenly distributed.
Divide the dough into three pieces. Oil three clean 800g (28.2 oz) tomato tins and fill them halfway up with the dough. Place the tins in a warm place to prove for an hour, then set the oven to preheat to 180°C/350°F.
Once an hour has passed, arrange the tins on a baking tray, then place the tray on the lower shelf of the oven. Bake for 40-45 minutes.
Take the tray out of the oven and wait until the kulich cools completely, then run a palette knife around the edges to help unmold them.
For the glaze, add icing sugar, vanilla extract, and water to a bowl then whisk until you have a spreadable mass. Brush the tops with the glaze, letting it drip along the sides of the bread. Before the glaze sets, top of each kulich with sprinkles, if desired.
Other Variations
-
Traditional Ukranian Paska
Ready in 6h 25minThe following is the traditional recipe for Ukrainian paska. This variant has no candied fruits, raisins, or nuts. Also, because the amount of butter is on the lower end, this paska will be a bit on the drier side. The top of the bread is adorned with swirls, braids, rosettes, and crosses.
-
Classic Ukranian Paska
Ready in 9h 5minThe following recipe gives instructions on how to make a delicious and classic Ukrainian Eastern bread paska. The dough is rich, full of eggs, butter, and sour cream, and studded with raisins. The recipe makes for three loaves of bread which should be baked in large panettone molds and, once cooled, poured over with powdered sugar glaze and topped with colored sprinkles.
-
Kulich l
Ready in 3h 25minThis recipe adapted from The Moscow Times gives instructions on how to make kulich, a Russian sweet bread traditionally served for Easter. The dough is proven three times, which requires an extra three hours. For baking, you can use paper baking molds, or appropriately sized tins, such as coffee or tomato tins.
-
Kulich III
Ready in 4h 40minThis recipe accessed via www.historyextra.com is adapted from allrecipes.co.uk. The recipe suggests you make two breads, but if you decide to use smaller tins, you can make multiple ones. In that case, also fill the tins 1/3 full, but adjust the baking time, as the smaller kulich bakes faster.
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List