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Easter Bread in round and Muffin shape, on a blue cloth with white icing and sprinkler decorations. Seen are some white flowers in the background

Paska Easter Bread

Paska Easter Bread is a soft and rich butter and egg-based bread that is traditionally served in Ukrainian families for Easter.
5 from 10 votes
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Course: Appetizer, Breakfast
Cuisine: International, Ukraine
Keyword: Bread, Eggs, Milk
Prep Time: 30 minutes
Cook Time: 40 minutes
Resting Time: 4 hours
Servings: 1 6 inch + 6 Cupcake Size
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1 + ⅓ cup (300 ml ) milk
  • 1 cup raisins
  • 4 Cups (620 grams) Whole wheat flour (One can use all purpose /plain flour - maida too)
  • ¼ cup (50 grams) sugar
  • 2 ¼ teaspoon (7 grams) Instant yeast (One can use dry yeast too)
  • 1 teaspoon salt
  • 2 Medium size eggs
  • ¼ Cup (60 grams) Melted Butter at room temperature
  • Zest of 1 Big lemon - Around 1 tablespoon
  • 1 small egg + water for egg wash - One can use milk too
  • 2 tablespoon Orange Juice/Vodka/Rum - For Soaking Raisins

Icing

  • 1/2 Cup White Chocolate Chips
  • Colourful Sprinklers

Instructions

  • Soak the raisins in Orange Juice/Vodka/Rum the night before or upto 7 days in advance.
  • The ingredients
    Ingredients for Paska Bread
  • On the day of baking, warm the milk a bit. (Just luke warm not hot, or else you will kill the yeast)
  • In a bowl of your electric mixer or a large bowl, sift the flour and salt.
  • Add in the yeast, sugar, 2 eggs, melted butter, lemon zest and raisins.
  • Give it a mix.
  • Now add the milk. If using an electric mixer, knead it on medium for the first 5 minutes and then on high for the next 5 minutes to form a soft and elastic dough.
  • If kneading by hand, knead it to a soft dough until it forms a nice and a soft dough.
  • Transfer the kneaded dough into a greased bowl and let it rise for about 2 hours.
    The kneaded dough
  • After 2 hours pinch the dough and give it a quick knead.
    The proven dough
  • Depending on the mould used divide the dough.
  • As I have used a 6 inch round tin and cupcake tin, I divided the dough into 3:1 part.
  • For 3 parts, I made it into a round bread.
  • For the remaining part, I divided it into 6 cupcake shaped small rounds.
  • Grease the tins. To give it a height line the tin, with parchment paper, adding extra length wise. and
    Lining of the cake tin
  • Similarly for cupcakes, I have used muffin liners instead of cupcakes to give it a height
  • Add the dough in the tins.
    Bread ready to be baked in muffin tin
  • Let the dough prove for another 1.5-2 hours.
    Bread ready to be baked in a round cake tin
  • Bake it in a preheated oven for 35-40 minutes. The cupcakes/muffin shape would be done in 20 minutes.
    Baked Easter Bread

Icing

  • Melt the white chocolate in a double boiler or a microwave
  • Once the breads are cooled completely, spread the melted white chocolate on it.
  • Decoraete it with colourful sprinklers

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • I am using Instant yeast, and hence I have not proved it separately. If you are using normal yeast, first prove it in lukewarm milk and sugar.
  • If the top gets brown too much, cover it with aluminium foil and bake.
  • The tin size will vary the baking time.
  • One cane make a sugar syrup using icing sugar and water/egg and use it as an icing
 
 
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