Ukrainian Paska — Tall enriched loaf with raisins and sweet glaze
4
Units:
Prep: 30 min Cook: 30 min
Dough
- 2 cup lukewarm whole milk
- 1½ tbsp active dry yeast
- 6 cup all-purpose flour
- 6 large eggs, separated
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup unsalted butter, melted
- 2 cup raisins
Glaze
- 2 cup powdered sugar
- 3 tbsp whole milk
- decorative sprinkles
A rich, tall Easter bread with a cake-like crumb studded with raisins and a sweet powdered-sugar glaze. Baked in cylindrical molds and traditionally brought to church for blessing on Easter morning alongside pysanky, sausage, and butter.
Instructions
- Make sponge: Combine lukewarm milk, yeast, and 2 cups of the flour in a stand mixer bowl. Cover with a towel and rise 30 min in a warm spot.
- Beat eggs: Whisk yolks with sugar until pale. In a separate bowl, beat whites to stiff peaks.
- Build dough: Mix yolks into the sponge, fold in melted butter, vanilla, and whites. Add the remaining 4 cups flour with the dough hook. Knead until elastic and slightly sticky — the dough stays soft and runny. Do not add extra flour.
- First rise: Cover and rise 30 min.
- Add raisins: Soak raisins in warm water 15 min, drain, and fold into the dough. Cover and rise 30 more min.
- Fill molds: With oiled hands, fill paska molds or tall cylindrical pans halfway. Cover and rise 30 min until dough nears the top.
- Bake: Bake at 350°F (175°C) about 30 min until golden. Cool completely at room temperature.
- Glaze: Whisk powdered sugar with milk until smooth. Drizzle over cooled loaves 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 will get a dense loaf.
- Keeps 3-4 days wrapped at room temperature; freezes well up to 2 months without glaze.
Created: 4/4/2026, 11:30:59 PM diytraditional
Stand mixer with dough hook, paska molds or tall cylindrical pans, mixing bowls, whisk