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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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.
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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.
Traditional Ukranian Paska
PREP 20min
COOK 55min
RESTING 5h 10min
READY IN 6h 25min
The 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.
Ingredients
Traditional Ukranian Paska
1 ½ cups (360 ml) milk
1/2 tps sugar
1/2 cup (100g) sugar
1/2 cup (120 ml) water (lukewarm)
1 package yeast (active dry)
7 ½ cups (900g) flour (all-purpose)
3 large eggs (room-temperature, beaten)
1/3 cup (75g) butter (melted)
1 ½ tsp salt
FOR THE GLAZE
1 large egg (room-temperature)
Preparation
Traditional Ukranian Paska
Heat milk over medium heat and remove it from the stove just as it’s about to start boiling. Set aside to cool until tepid.
Dissolve ½ teaspoon of sugar in water, then add yeast and mix until combined. Set aside for 10 minutes until the yeast activates.
In a large bowl combine the yeast mixture, tepid milk, and 2 ½ cups (300g) of flour and beat until smooth. Cover the bowl with a cloth and wait until the dough rises.
Next, combine the yeast starter with the beaten eggs, ½ cup of sugar, melted butter, salt, and 4 ½ - 5 cups (600g) of flour. Knead until you have a smooth and elastic dough, that does not stick to the hand and is not overly stiff.
Transfer the dough to an oiled bowl, and oil the top of the dough as well. Cover with an oiled plastic wrap and place in a warm place.
Once the dough has doubled in size, punch the dough with your fist, and let it rise once again.
Set aside 1/3 of the dough for decorating, and shape the rest into a round loaf. Place the loaf in a 10- to 12-inch (25-30 cm) greased round pan.
Shape the leftover dough whichever way you like — into swirls, braids, rosettes, or crosses — and arrange them on top of the loaf.
Cover the pan with an oiled plastic wrap and store it in a warm place until doubled in half.
Set the oven to preheat to 400°F/200°C. In a small bowl beat the eggs and two tablespoons of water, then use it to brush the bread.
Place loaf in the oven and bake for 15 minutes, then lower the temperature to 350°F/180°C and bake for another 40 minutes. In case the bread starts over-browning, cover it with aluminum foil.
Once baked, place on a wire rack to cool completely.
Other Variations
-
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.
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