Paska Easter Bread

This Paska Easter Bread is the perfect Easter dessert. A tasty update on an old classic, made with white chocolate, macadamia nuts and cranberries. Topped with a glossy egg white icing glaze, with easy video instructions. Sweet, light, airy and delicious!

Why You'll Love This Recipe

• Easter Tradition - create memories making traditional Easter Bread
• Updated Modern Recipe - flavor packed with white chocolate, macadamias and cranberries
• Easy Video - watch the video to follow and guide you

What is Paska?

Paska is an Easter Bread that's popular across Orthodox countries in Eastern Europe with many variations. Ukrainian Paska, Armenian Paska, Bulgarian Paska, Georgian Paska, Slovak Paska, Russian Paska and more. It's also popular in countries with immigration from Eastern Europe, including with Mennonite communities.

Some Paska's are tall, cylindrical and covered with icing, while others are low with a braided decoration on top. Others have no icing, and they often have religious symbols or meanings.

Ingredients You'll Need

• lukewarm milk - 105°F-115°F (40°C-46°C)
• dry yeast - instant dry yeast works great
• flour - all purpose flour or Canadian flour (with higher protein)
• eggs - free range is best
• sugar - white sugar or berry sugar
• melted butter - salted butter is ok to use
• vanilla extract - or real vanilla
• sour cream - adds moisture to bread
• white chocolate chips - or chocolate chunks
• macadamia nuts - roughly chopped
• dried cranberries - can substitute with dried currants
• egg white glaze - icing sugar, egg white and vanilla

Getting Started - Paska Molds

Easy Method - Panettone Paper Molds

The easiest way is to buy Panettone Paper Molds that you can get at Amazon. They are single use, disposable round paper molds that you place your Paska inside to bake. Quick, easy, no fuss and no extra pans to store for the rest of the year.

Silicon Molds

I bought some silicon molds on Ebay which are re-usable, easy to wash, and are non-stick. I still spray them with the cooking spray, but these are super easy to use. The silicone molds have the letters ХВ raised on the inside, which rests against the dough. The ХВ stands for Христос Воскрес - Christ is Risen. It doesn't always work, and often you can't see the letters.

Metal Cans

Large metal cans require the most prep work, but are easily available. Save cans from metal coffee can or large pineapple juice cans (as in video). If using the tin can method, always grease the inside of the pan. After greasing, line the base and the sides of the cans with baking paper. This makes it easy to remove without frustration.

Best Yeast for Paska

Dry Yeasts are commonly found in supermarkets and technically don't need to be activated before using. However, I always activate yeast with lukewarm milk, sugar and flour before using. If it bubbles, you know it is alive and won't waste time or ingredients re-making.

Instant Dry Yeast - quickly dissolves and can be added dry into your recipe

Rapid Rise Yeast - a strong rising yeast, only needs one rise before use

Active Yeast - similar to Instant Yeast, not as finely ground, used the same

Fresh Yeast - strong flavored yeast sold in a block. If using fresh yeast, triple the amount of yeast in the recipe below (to get a nice rise). Crumble it and add it liquids to activate as per recipe

Paska Bread Recipe with Raisins

Traditionally Paska Bread is often made by adding raisins into the dough mixture. This modern Paska recipe has been updated to reflect current flavor trends. Everyone will love the improved flavors in this Paska recipe!

• dried blueberries
• dried blackcurrants
• dried cranberries (Craisins)
• dried sultanas

How to Make Paska Easter Bread

This recipe is easy to make, but can be time consuming. It takes about 3 hours to make, including waiting time sweet bread dough to rise. The sweet dough is super sticky, and I try not to handle it too much with my hands. I use a KitchenAid Mixmaster to mix the eggs, and then switch to the dough hook to complete the kneading.

1. Activate the Yeast - with lukewarm milk, sugar and a bit of flour
2. Mix - add yeast mixture with the flour and beaten egg mixture to make dough
3. Knead - using a dough hook and mixer, or with your hands
4. Proof - allow to rise in warm place for 1½ - 2 hours
5. Add - mix chocolate chips, cranberries and macadamias
6. Grease and Fill - grease cans and fill ⅔ way up with sweet dough
7. Proof Again - keep warm and let rise 30-60 minutes
8. Bake - in a pre-heat oven 350°F/180°C for about 30 minutes
9. Glaze - cover with an egg white icing glaze and add sprinkles

Pro Tip: When your dough is ready to be placed into the molds, I spray my hands with oil. The sticky dough doesn't stick to my hands, making it easy to handle. Use a neutral oil spray, like canola or even vegetable oil.

Paska Easter Bread takes about 30 minutes to bake, but this depends on the size and shape of your molds or metal tins.

Keep an eye on the top of the Paska so it doesn't burn. If it starts to burn, you can cover with foil to protect it. Use a wooden skewer to test that the Paska is cooked on the inside. Allow to fully cool before adding the glaze.

Proofing Paska Dough

You need a warm place for your dough to rise. Don't rush the time. For best results, it will take 2 hours for the dough to rise. Cover the bowl with plastic wrap and a tea towel and place in the sun by the window.

My mom placed her dough near the wood stove we had burning, a nice and warm place. Alternatively, place in an oven with the light on, or place in the oven kept warm at 85°F/30°C. 

Paska Glaze

There are a few methods to make Paska glaze. The glaze needs to be thick enough to cover the top of the bread, with icing dripping down the sides.

Egg White Glaze is thick and glossy and is my preferred method. If you have concerns or health conditions, use the traditional milk method instead, or buy pasteurised eggs.

Finally, the glaze is topped with sprinkles. You can decorate the top with whatever you like, but move fast. The glaze sets quickly.

Egg White Glaze

1. Beat one egg white until thick peaks form.
2. While beating, slowly add 1½ cups of icing sugar and ½ teaspoon vanilla until mixed and smooth.

Milk Glaze

1. Whisk 2 cups of icing sugar and 2 tablespoons of milk together.
2. Add ½ teaspoon of vanilla extract.

Recipe Tips and FAQs

• Clear Vanilla - Paska glaze should be white, and vanilla slightly changes the color - Clear Vanilla keeps your glaze bright white
• Soak the Cranberries - place dried cranberries into warm water for 15 minutes. Drain the water and mix berries into the dough to add moisture to your bread
• Change the Chocolate - substitute with milk chocolate or ruby chocolate
• Double the Recipe - use different size coffee cans, with different heights to make different Paska bread, it looks really cool!
• Bake in Bread Pan - Paska bread can be baked in any loaf pan, while not traditional, it will still taste amazing

Can I Make Paska in Advance?

Paska Bread is best enjoyed 3-4 days after baking. For perfect timing, make it on Easter Saturday, and eat it on Easter Sunday and Easter Monday.

Storage

• Countertop - keep in an airtight container in your kitchen and use within 3-4 days
• Freezer - wrap unglazed Paska with cling wrap and place in a Ziploc bag. Use within 2-3 months of freezing. Defrost for a few hours before adding glaze

Easter Recipes You'll Love

• Paskha Cheesecake in a mold
• Dyeing Easter Eggs with Onion Skins
• Easy Bird's Nest Cookies
• Dyeing Blue Easter Eggs from Cabbage
• Breadmaker Kulich Recipe

©PetersFoodAdventures.com *originally published March 2021, updated March 2023