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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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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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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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.
Classic Ukranian Paska
PREP 30min
COOK 35min
RESTING 8h
READY IN 9h 5min
The 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.
Ingredients
Classic Ukranian Paska
2 cups + 2 tbsp (270 ml) warm milk
6 eggs, room temp
1 tbsp active dry yeast
2 cups (400g) sugar
2 sticks (225g) unsalted butter, melted (if using salted butter, omit salt)
½ tsp salt
½ cup (120g) sour cream
1 tsp vanilla
9 cups (1 kg) flour (higher in protein 12-14%), divided
1 to 1½ cups (160 - 240g) raisins (white or brown)
FOR THE GLAZE
2 cups powdered sugar
3 tbsp lemon juice
Preparation
Classic Ukranian Paska
In a large bowl combine warm milk, eggs, yeast, sugar, melted butter, salt, sour cream, and vanilla, then whisk in four cups of flour. Cover the bowl with a cloth and store it in a warm place for two hours.
Add the remaining flour to the bowl, one cup at a time, kneading the dough continuously until it no longer sticks to your hands. Next, add the raisins. Cover the bowl with a cloth and keep it in a warm place to rise for another two hours.
Divide the dough into three equally sized pieces and place each piece into its paper baking mold. Keep the molds uncovered and store them in a warm place for two hours until they rise and fill out the entire mold.
Preheat the oven to 350°F/180°C. Place the molds on a rack adjusted to the middle position and bake for 30-45 minutes. Once baked, place the paska loaves on a wire rack to cool to room temperature, then tear off the paper molds.
To make the glaze, whisk powdered sugar with lemon juice, adjusting the consistency if necessary with water in case it’s too thick or with powdered sugar if it’s too runny. Pour the glaze over each paska loaf, then top with sprinkles before the glaze has set.
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.
-
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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