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Paska Easter Bread
4.4 from 255 votes

Paska Easter Bread

Paska Easter Bread is a soft, yeasted bread sweetened with sugar and flavored with vanilla, enriched with butter and eggs, and optionally studded with golden raisins. The dough is kneaded until smooth and left to rise for one to two hours before shaping and baking. An egg wash and optional coarse sugar topping give it a shiny, golden finish.

Prep Time
2 hrs 30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
Servings: 12 servings (1 loaf)
Calories: 291 kcal
Course: Bread
Cuisine: European

Ingredients

  • 1 cup milk warmed to 110 degrees F, whole
  • 2¼ teaspoons instant yeast 0.25-ounce packet
  • ½ cup granulated sugar
  • ¼ cup butter melted and cooled to room temperature, unsalted
  • 2 egg
  • 1½ teaspoons vanilla extract
  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup golden raisins optional
For the Egg Wash:
  • 1 egg
  • 2 tablespoons water
  • coarse sugar optional, for sprinkling

Instructions

    Cup of Yum
  1. Warm the milk to between 100 to 110 degrees F (usually 30 seconds in the microwave does the trick!) and pour into a mixing bowl. Sprinkle the yeast over top and let sit for 5 to 10 minutes, until foamy.
  2. Add the sugar, butter, eggs, and vanilla extract, and stir to combine.
  3. Add the flour and the salt and stir with a wooden spoon until a shaggy dough forms. Add the golden raisins then, using the dough hook, knead on medium-low speed until a smooth, shiny ball of dough is formed, 3 to 6 minutes, adding additional flour as necessary. (You can also knead by hand until smooth ball is formed.) Place the dough in a greased bowl and cover with plastic wrap. Place in a warm, draft-free spot until doubled in size, 1 to 2 hours (rise time will depend on temperature and humidity in your kitchen).
  4. Punch dough down and remove from the bowl to a clean work area. Remove one-quarter of the dough and set aside. Form the large piece of dough into a ball and place in a 9-inch round cake pan or springform pan.
  5. Divide the remaining piece of dough into three pieces and roll them each out into a 20-inch strand. Braid the three strands together for one long braid. Divide the braid in half and use it to form a cross over the top of the large ball of dough in the pan. (Alternately, you can wrap the braid in one length around the inside edge of the pan.)
  6. Cover lightly with plastic wrap and let rise until puffy and nearly doubled in size, 45 to 60 minutes.
  7. Preheat oven to 400 degrees F.
  8. Whisk together the egg and water, then brush evenly all over the top of the dough and sprinkle with sugar, if desired.
  9. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 25 to 30 minutes, until golden brown and an instant-read thermometer registers 190 degrees F. You can tent the pan with aluminum foil if it is browning too quickly. Remove from the oven, turn the bread out of the pan, and place it on a wire rack to cool completely.

Notes

  • Use a 9-inch round cake pan or springform pan for baking the bread to achieve the traditional shape.
  • Substitute golden raisins with regular raisins or other chopped dried fruits, or omit entirely if preferred.
  • This recipe can be doubled to make two loaves, ideal for gifting or freezing one for later use.
  • Store cooled bread in an airtight container at room temperature for up to 3 days.
  • Freeze wrapped bread tightly in plastic wrap and foil for up to one month; thaw in the refrigerator overnight.
  • For best freshness, make the bread 1 day in advance and keep wrapped at room temperature until serving.
  • Leftover bread can be repurposed in French toast or bread pudding recipes.

Nutrition Information

Calories 291kcal (15%) Carbohydrates 52g (17%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 53mg (18%) Sodium 125mg (5%) Potassium 200mg (4%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 211IU (4%) Vitamin C 1mg (1%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings (1 loaf)

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 52g 17%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 53mg 18%
Sodium 125mg 5%
Potassium 200mg 4%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 211IU 4%
Vitamin C 1mg 1%
Calcium 44mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.