Comments on: Traditional Easter Bread – Ukrainian Paska Recipe

By: Suburban Grandma

Suburban Grandma — Sat, 04 May 2013 10:34:34 +0000

You may check out this link for some great advice:

http://www.ukrainianclassickitchen.ca/index.php?topic=4947.0

Also, if your paska did not rise enough (double in bulk) before baking, it will tend to crack easier, because the hot oven temp makes it rise so quickly.
Sufficient kneading is also important to the way your paska will rise and its texture.
Maybe you are overfilling your pans??? I fill about 1/3 of each baking container.
If you follow my paska recipe and directions, your paska should come out as good, or better, than mine.
Please keep us posted and share a picture.
Happy Easter.

By: Marie Kowalchuk

Marie Kowalchuk — Sat, 04 May 2013 05:39:59 +0000

My mother is now too old and frail to make the traditional paska so for the past three years I have taken over using her original recipe and other ones over time. I have found many recipes on the internet and yours is the next one to try as it sounds and looks wonderful. My problem is that every time I bake paska, every one of them split and crack. Doesn’t matter what recipe I use, I get same problem. It seems I have inherited my mother’s problem because her paskas used to do the same thing!! Any idea what causes the spitting and cracking?

By: Suburban Grandma

Suburban Grandma — Mon, 01 Apr 2013 21:42:26 +0000

I assume you tried this recipe, hence the comment. I make my paska exactly as posted, and it comes out quite light and airy. You are not adding more flour than the recipe calls for, correct?
You knead long enough until the dough separates easily from the sides of the pan and your hand, right? You do let it rise in pan all the way to the top, before putting it in the oven? You bake it long enough to be done (200 degrees F internal temp), and let it cool completely before cutting? If you follow all that then your paska should be light and airy. Also, you will get get better with time, so don’t give up yet. You have the taste perfected ,now you just need to concentrate on the technique.
Thank you for your comments. Good luck with paska baking.

By: Allyson

Allyson — Sun, 31 Mar 2013 21:50:39 +0000

Hey everyone! I tried to make some paska this year as I have moved far from home and can’t have my grandma’s for the holidays (also made some other yummy Ukrainian stuff). Overall I did pretty well, but my paska just isn’t coming out right! The flavor is good, but the bread itself is dense and a little too “wet” not dry and airy like nanny’s…..she doesn’t write any recipes down so I’ve been going online and trying to match it to what my mom says, but they aren’t sure why mine is so dense. Any ideas???

By: Lynn T

Lynn T — Wed, 27 Mar 2013 03:52:40 +0000

Hello, I spent childhood Easters at my grandparents home in a wee village of Pennsylvania coal country. My grandmother made paska, hrudka, hrin and more. We prepared a basket filled with all the parts of our Easter dinner and took it to church to be blessed. After my grandmother passed away and families scattered, I determined to make paska myself. While I have made them for years now, I never seem to get them to taste like hers, although the smell of them baking sends me back in time! Hers always had a braid around the edge with a cross in the center and then in each quadrant, bent “nails” to represent the resurrection.

I wanted to say how lovely your paskas are. We never had my grandmothers recipe and I never saw her make paska dough because we traveled from afar to arrive to visit, but your paska recipe looks quite close to what may have been hers. It is nearly identical to one I have from an old newspaper clipping in which a recipe from Savella Stechishin ” Traditional Ukrainian Cookery” was featured. The recipe however does not call for citrus, and it says one Tablespoon of salt, 1/3 cup sugar, and to add 9 to 10 cups flour to finalize the dough (I don’t think I have ever needed that much…) But sadly I am not a paska expert and I do not know if I’m doing it all right. Every year it is a different story it seems.

Thank you for sharing your your knowledge about the paska. I am sorry this is so long! Khrystos voskres!

By: Suburban Grandma

Suburban Grandma — Tue, 26 Mar 2013 01:28:57 +0000

I add the raisins once I add the remaining flour to the sponge, and get ready to knead the dough.
This recipe is so easy, you will love your paska,

By: Kelley

Kelley — Sat, 23 Mar 2013 14:47:52 +0000

Thank you so much for the quick response! I am going to make it for Easter. One more question…I may make one loaf with raisins. Should I add the raisins when I add the zest?
I enjoy making bread…I find it to be a challenge. If you would like to try a fabulous white bread…go to All Recipes and search up the Amish White Bread recipe. It is absolutely delicious. Again thank you so much and I will post after the holiday! Have a wonderful holiday!

By: Suburban Grandma

Suburban Grandma — Sat, 23 Mar 2013 01:55:31 +0000

The lemon flavoring is quite noticeable in the Paska, giving it a very fresh aroma. The orange is less noticeable, but maybe it’s aroma is lighter and the lemon overcomes it. They do make the Paska bread smell so delicious. This paska bread is light and airy, but not very sweet, which I like, since it goes so well with the ham and kobasa. To me, it is better tasting that Challa bread. I tried other paska recipes, and my family likes this one the most.I would love to hear your opinion regarding the taste and texture of these paska.

By: Kelley

Kelley — Fri, 22 Mar 2013 23:31:25 +0000

Is the lemon and orange flavoring noticeable in the Paska? And, is it always in Paska bread? I have found other recipes that do not call for either. I want Paska similar, but better of course, to the kind you get in a good bakery.

By: Suburban Grandma

Suburban Grandma — Tue, 19 Mar 2013 21:38:34 +0000

I love the Ukrainian Easter traditions, with all the special foods and Paska, and Basket Blessing. I feel so lucky to be part of it all.
Good luck with the baking.