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
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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
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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.
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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.
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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.
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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
PREP 40min
COOK 1h
RESTING 3h
READY IN 4h 40min
This 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.
Ingredients
Kulich III
FOR THE DOUGH
20g (1 tbsp + 1 tsp) dried active baking yeast
350 ml (1 1/2 cup) warm milk
200g (1 cup) caster sugar
80g (1/2 cup) sultanas
50ml (1.5 oz) rum
750g (6 cups + 2 tbsp) plain flour, sifted
5 eggs
1tsp vanilla extract
pinch of salt
250g (1 cup) butter, softened
80g (3/4 cup) almonds
80g (3/4 cup) chopped mixed peel
FOR THE GLAZE
1 egg white
250g (2 cups) icing sugar
1tsp lemon juice
Preparation
Kulich III
In one small bowl, dissolve yeast and ½ tsp of sugar in 100 ml (1/2 cup) of warm milk, and in another bowl, soak sultanas in rum.
Sift 120g (1 cup) of flour directly into the bowl, then add 250 ml (1 cup) of milk and stir to combine. Next, add the yeast mixture to the bowl, and mix. Cover the bowl with a cloth and store it in a warm place for 30 minutes.
Separate the yolks from the egg whites, then whisk the yolks with sugar until frothy and pale. Drain the sultanas and reserve the rum, then stir the rum and the vanilla into the yolks. In a large bowl whisk egg whites with a pinch of salt until foamy.
Combine the yolk mixture with the yeast mixture until well blended, then gradually fold in the egg whites. Incorporate the remaining flour in small batches, kneading well after each addition.
Knead until the dough no longer sticks to the sides of the bowl, then turn the dough onto a working surface and knead for ten more minutes.
Finally, add butter to the dough in small batches (50g/1.75 oz), kneading well after each addition. Once you’ve incorporated all of the butter, knead for two more minutes and form into a ball. Place the dough in an oiled bowl, cover the bowl first with plastic wrap, and then with a kitchen towel. Place the bowl in a warm place for 90 minutes or until the dough doubles in size.
Turn the dough onto a working surface, knead for two minutes, then knead in the sultanas, almonds, and mixed peel.
Line the bottom and the sides of two large coffee tins with baking paper, then fill them 1/3 full with dough and cover them with a cloth. Store them in a warm place and wait until the dough reaches the rim.
Bake in an oven preheated to 180°C/350°F for 45-60 minutes. You can check the doneness by inserting a wooden skewer in the middle. If the skewer comes out clean, the kulich is baked.
To make the icing, in a small bowl mix an egg white with icing sugar, then add the lemon juice and mix until blended. Coat the tops of the two kulich breads with icing, leaving the icing to drip down the sides.
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.
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