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Ukrainian Easter Paska – Ukrainian Easter Bread

Paskas are ready for Easter Baskets

Ukrainian Traditional Easter Basket

Easter is upon us, hence time to prepare not only our soul, but also the menu for this beautiful holiday.

I love Ukrainian Easter traditions, as well as the beauty of the beginning of spring.

I already shared several posts with you about Ukrainian Easter traditions, so today I will just let you know that my Paska is already baked, and ready for basket blessing.

Every year I make at least one Paska for each of my children and my grandchildren, so everyone has their own bread for Easter.

I use my favorite recipe for Paska, which yields 7, above pictured breads.  Three larger ones for my children, and 4 smaller ones for my grandchildren.

You may alter the above linked recipe by substituting 2 cups of regular flour with 2 cups of cake flour (Softasilk), and use only 1/4 cup of butter plus 1/4 cup of canola oil.  These changes make the bread smoother, more cake like, but less crumbly.

Also, if you like raisins,  you may add 2 cups of GOLDEN raisins (they look more appealing in the paska bread).  You add raisins with the second half of the flour for the final mix.

I also used my KitchenAid mixer with a dough hook, to mix the dough for most of the part, and still hand knead it for about 15 minutes to give it a more airy texture.

To speed up the dough rising process of your Paska, try preheating your oven to 200 degrees F for 2 minutes, turn off the oven, and place your covered dough in the oven until doubles in bulk.  I do this with the first half of the start up dough, then after I knead it. I also have the filled pans, this time UNCOVERED, to rise there the same way.  Of course, you need to preheat the oven the same way for each of these steps.

To prevent your Paska from browning too much, you may lay a loose sheet or aluminium foil over the breads, about 15 minutes before it is fully bakes, which is about 30 minutes from the beginning of baking.  You should NOT open the oven for the first 15 minutes of baking, to prevent the Paska dough to dropping.

Enjoy you Paska baking, you still have few more days to get it done, Pysanka making, Easter Basket Blessing, and of course the Easter Sunday church service, and special Easter food brunch.


Khrystos Voskres!  Voistynu Voskres!

Wesolego Alleluja!

2 thoughts on “Ukrainian Easter Paska – Ukrainian Easter Bread”

  1. anne says:

    Hello! Thank you for so graciously sharing your expertise in Paska making! I grew up visiting my grandparents in PA coal country and always had the most wonderful Paska at Easter (although I think sometimes it came from the wonderful grannies baking at the local Ukranian or Polish church.). I never had a recipe and tried making it for the first time this year using a combination of a recipe off the coal region website and a king arthur flour recipe. Just found yours and it looks super – more work though :^). With your tweaks to the original recipe (substituting in some cake flour, the mix of butter and oil, and using the mixer), I got a bit confused as to the final process and final amounts of flour. Are you still doing the first step of making a batter with the 5 cups of flour and letting rise? If you do, then do you put it in the mixer bowl, add the liquid to the batter and mix with a paddle and then add 2 cups cake flour plus 4 cups all purpose flour using the dough hook and kneading? In the original recipe, it calls for 6 cups of flour in the second step. In your instructions you say to add flour until neither too soft or too stiff. Since I’m not an experienced bread baker, is that until it stops being sticky? Do you find it usually takes the close to the full 6 cups ? Sorry for all the questions… My grandparents are all gone and my parents never made this. I sent pictures to my parents of what I made this year and they were thrilled that I tried to “bring it back” and want me to make a batch when I go visit, so I’m hoping to learn from your recipe as well! Lastly, my batch wasn’t that sweet, but the texture was great. I couldn’t remember how sweet it should be (I think I was starting to confuse it with Portuguese sweet bread). Should it immediately seem/taste sweet or be subtley sweet. Thanks again!

  2. Suburban Grandma says:

    First of all I applaud you for trying to keep up with the Easter Traditions of your grandparents. They would be so proud of you. My apologies for such a delay in replying…I am sure you did a wonderful job with your paska. Yes, i use the 5 cups of flour to start the sponge..then for the final mixing, I use about 6 cups of the mixed regular flour with the cake flour (sometimes I just use regular flour). Most of the time I use the full 6 cups, but sometimes I use maybe 5.5 cups….that is why I left these comments about not too soft or too dense. It really does not make that much difference….You can use the mixer to beat the sponge ingredients…or you can mix them with a whisk….but after the sponge raised, and you are ready to use the 6 cups of flour for final mix, you need to use the paddle hook at first, then switch to the dough hook….and if you wish you can still knead by hand for few minutes. This recipe makes a delicious paska that goes well with the Easter meats…not to sweet and not too crumbly. I would love to hear from you to find out how you made out with your paska banking.

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