Paska Easter Bread Recipe (Kulich)
User Reviews
4.9
Paska Easter Bread Recipe (Kulich)
Description
This recipe mixes warm milk, eggs, yeast, sugar, melted butter, sour cream, vanilla, salt, and flour to create a thick batter. After an initial rise, additional flour is incorporated to form a soft but workable dough, which is then folded with raisins. The dough undergoes two more rising periods—the second bulk rise and a final rise in baking molds—to develop lightness and volume.
The bread is baked at 350°F for about 30-35 minutes until golden and fully cooked. The use of panettone paper molds helps maintain shape and height, giving the bread a tall, domed top. Paska is slightly sweet with a tender crumb and studded with juicy raisins, making it a festive centerpiece for Easter celebrations.
The recipe's multiple rises are critical for proper texture and volume. Baking in a warm environment during rising helps activate the yeast effectively. The bread is best enjoyed fresh but can be stored or gifted traditionally.
Ingredients
- 2 cups milk I used whole milk, 2 Tbsp, warm
- 6 large egg room temp
- 1 Tbsp active dry yeast
- 2 cups sugar
- 2 unsalted butter 1/2 lb or 226 gr), melted (if using salted butter, omit salt, sticks (units not specified
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 9 cups all-purpose flour divided, Canadian
- 1 to 1 1/2 cups raisins white or brown
For the Topping:
- 2 cups powdered sugar
- 3 Tbsp lemon juice
What you'll need:
- 3 Large Panettone Paper Molds; we purchased them on Amazon
Instructions
- In a large Mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
- Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
- Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
- Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
- Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.
User Reviews
Overall Rating
4.9
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