Ukrainian Paska — Tall enriched loaf with raisins and sweet glaze

A rich, tall Easter bread with a soft, cake-like crumb studded with raisins and topped with a sweet powdered sugar glaze and sprinkles. This is the classic version baked in cylindrical molds and brought to church for blessing on Easter morning alongside pysanky (decorated eggs), sausage, and butter.

Yields: 2 loaves | Prep: 30 min + 2 hr rising | Cook: 30 min

Ingredients

• 2 cups lukewarm milk
• 1 1/2 tbsp active dry yeast
• 6 cups all-purpose flour
• 6 eggs, separated
• 1 cup sugar
• 2 tsp vanilla extract
• 1 cup unsalted butter, melted
• 2 cups raisins

For the glaze:

• 2 cups powdered sugar
• 3 tbsp milk
• Sprinkles for decoration

Instructions

1. Make the sponge: Combine lukewarm milk, yeast, and 2 cups flour in a stand mixer bowl. Cover with a towel and let rise 30 minutes in a warm place.
2. Prepare the eggs: Whisk yolks with 1 cup sugar until pale. In a separate bowl, beat whites until stiff peaks form.
3. Build the dough: Mix yolk mixture into the sponge, then fold in melted butter, vanilla, and beaten egg whites. Add remaining 4 cups flour gradually using a dough hook. Knead until elastic and slightly sticky — the dough will be soft and runny, which is normal. Do not add extra flour.
4. First rise: Cover and let rise 30 minutes.
5. Add raisins: Soak raisins in warm water 15 minutes, drain, and fold into the dough. Cover and rise 30 more minutes.
6. Fill molds: With oiled hands, fill paska molds or tall cylindrical pans halfway. Cover and rise 30 minutes until dough reaches near the top.
7. Bake: Bake at 350°F for approximately 30 minutes until golden brown. Cool completely at room temperature.
8. Glaze: Whisk powdered sugar and 3 tbsp milk until smooth. Drizzle over cooled bread and add sprinkles before the glaze sets.

Tips

• Paska molds (tall cylindrical tins) give the traditional shape; clean coffee cans or panettone molds work as substitutes
• The dough is intentionally wet and sticky — resist the urge to add more flour or you’ll get a dense loaf
• Keeps 3-4 days wrapped at room temperature; freezes well for up to 2 months without glaze