Each Spring we start looking for new Easter bread recipes. This year Ukrainian Easter Paska caught out attention. This bread is made most often during the Easter season in Slavic lands, from Bulgaria to Poland and Russia to the Czech Republic, but it probably orginated in Ukraine as Paska (which means Easter). And while each of these countries’ Easter traditions may use a different name for this sweet, enriched bread for the holiday, the recipe is common among all.

Before baking, it is customarily topped with a cross made from braided dough to form the shape. More braided dough is placed in a ring around the edges of the bread. These decorations are used to remind us of Jesus Christ’s death and resurrection. However, it can be frosted with cream cheese icing or a butter cream frosting, then garnished with seasonal colored sprinkles.

These days it is usually a yeast based bread made using flour, sugar, butter and eggs. But this enriched dough can be leavened with baking soda, or as it was traditionally made, with a sourdough starter. The dough is often packed with dried fruit and it is usually baked in round pans designed specifically for this bread. However, if this bread is eaten as part of an Easter meal, the fruit is skipped and instead it is drizzeled with butter, much more like traditionally yeasted dinner rolls.

This practice of making Paska for Easter can be traced back to the earliest days of the Orthodox Christian church which traditionally offers a sweetened “communion” bread during its celebrations.

But in Ukraine, “one of [the] traditions is the blessing of an Easter Basket with goodies. The basket is taken to Church on Holy Saturday where it is blessed with prayers and a sprinkling of holy water by the priest. This blessed food may not be consumed until after the morning Resurrection Liturgy on Easter Sunday.

“Paska …takes the center stage in the basket. Symbolic of Christ, who is the True Bread to Christians. Paska bread is always round and decorated with a dough braid around the perimeter, and an ornamental cross in the middle.  The Cross reminds Christians that Christ died on the Cross for their salvation.” — Dr. Ambujom Saraswathy Ph.D., Zesty South Indian Kitchen

Although this is most often prepared for Easter, Paska would be a welcome addition your dinner table most any time. Making it the first time may seem somewhat challenging,but it becomes easier with practice.

If you are a person who enjoys experimenting with new recipes, this is a great one that allows you to add your own special touches when making it.

Traditional Ukrainian Easter Paska

Sourdough Ukrainian Easter Bread Recipe

Serving Size:
Serves 12
Time:
Prep Time: 20 mins
Ferment Time: 8–24 hours
Bake Time: 55 mins
Difficulty:
Moderate

Dough Ingredients

  • ½ cup / 120g active sourdough starter
  • 7½ cups / 940g all-purpose flour
  • 3 eggs
  • ½ cup/ 100g white, granulated sugar
  • 1½ cups / 345ml evaporated (canned) milk
  • 1½ tsp / 8.5g salt
  • 6 Tbsp / 85g melted butter (more for buttering the baking pan)
  • ½ tsp / 2.5g  vanilla extract
  • Zest of one lemon and one orange
  • 1 cup / 159g golden raisins

Egg Wash Ingredients

  • 1 large egg, at room temperature
  • 2 tablespoons water

Directions

  1. Feed your starter and gather all your ingredients (mise in place).
  2. In a standing mixer, combine ½ cup (120g) active starter,
    with ½ cup (100g) sugar,
    3 eggs,
    1½ cup (345ml) evaporated milk (do not dilute this with water. NOTE you can use whole milk, but must scald and cool it first),
    6 Tbsp (85g) melted butter,
    1½ tsp (8.5g) salt,
    ½ tsp (2.5g)  vanilla extract,
    and most of the flour to make a sticky dough.
  3. Add the zest of one lemon and orange, 1 cup (159g) golden raisins, and remaining flour,
  4. With the dough hook in place, mix the dough for 7 minutes until it pulls together and comes cleanly from the sides of the mixing bowl. (You may also knead  the dough by hand until it no longer sticks to your hands and is smooth and satiny, but this will take longer).
  5. Cover the dough and let it begin to raise, but after 30 mins perform one set of stretch and folds. Repeat the stretching and folding process every 30 mins during the first 2 hours of the bulk ferment. After the final stretch and fold, cover the bowl, then let it rise until doubled for a long ferment.
  6. After the long ferment, split the dough so that one third of it is set aside for decorating. Then shape the rest into a rounded loaf and place it into well buttered round pan.
  7. Shape the other third of the dough into a small cross and a braided ring to top the bread.
  8. Cover the pan with oiled plastic wrap. Let rise again until nearly doubled.
  9. Meanwhile, preheat your oven to 400°F / 205°C.
  10. Just before baking, mix and egg with 2 Tbsp water, and brush the bread with is for a shinny finish.
  11. Place the the bread into the hot oven for 15 minutes, then turn the heat down to 350°F / 175°C. Bake an additional 40 minutes, until an instant-read thermometer reads 190°F / 88°C. To help prevent over-browning during the last 40 minutes, cover the top of the bread with aluminum.
  12. Once baked, remove the bread from the oven to cool on a wire rack.

If you try this recipe, tell us about your experience in the comment section below