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Thursday, March 28, 2013

Russian Easter Bread "Paska"

Russian Paska is a sweet yeast-risen bread typically served at Easter. It just wouldn't be Easter Sunday in Russia without a piece of this tall, cylindrical bread.  Another name for it, is Kulich. I been making this recipe for many years. It's really easy, I make dough in the bread maker.

You'll need a 2-pound coffee can and a few small ones to bake it in. 

   Ingredients for Paska:
Yeast starer: (2 tsp dry yeast, 1/4 cup warm water, 1/3 cup flour, 1 tsp sugar)

12 oz warm milk 
1 stick of melted butter 
3 eggs 
1/4 cup sour cream 
1 cup sugar  
1 tsp salt 
2 tsp vanilla
5 to 6 cups flour (I use Canadian flour)
1 cup raisins 

UPDATE on the recipe: Use half half and a few ounces of heavy whipping instead of milk. Add a few tablespoons of honey. Add orange peel too. When wrapped it stays soft and moist for days.

White glaze:
2 egg whites
2 1/2 cups powdered sugar
1 tsp orange flavor or vanilla 

This is the flour that I use. 

For starter: put  dry yeast in the cup, add warm water to melt it. Add 1 tsp of sugar and flour mix and put in the warm spot. It will rise in 15 minutes. This is a good way to check if your yeast is good.

Mix all liquid ingredients in the bowl. 
Add sifted flour. Mix with spoon and add yeast starter. Then pour it into the bread maker. Set it on dough. Check it when it's mixing if it's too liquid add a little more flour.
Put raisins into a bowl and pour boiling water in it. Let it soften for 1 hr, while dough is mixing. Then strain it really well.
Add raisins to the dough at the end of mixing time. Or mix it in gently when the cycle is done. 
Use parchment paper for lining the inside of the cans. Spray it really good with oil. 
Then fill with dough each can half full. 
Let it rise in the warm spot for 1 1/2 hours. I was cooking and baking cupcakes so it was perfectly rising on my stove. Preheat oven to 325 F.
Bake  40 to 55 min until golden color. Time will depend on the stove. Smaller cans were ready in 35 mins.  Take the paski out and let em cool on the wire rack.
 To make glaze: put egg whites into the mixing bowl.
Add powdered sugar. 
Mix well and add orange oil. 
 Brush it on the to of Paska.

Sprinkle on top. 


  1. Those look yummy! Will be making some to bring to mom's house this Sunday. Wanted to mention that I've used the big coffee cans before and the baked pasxu come out just fine without having to use the parchment paper (just spray it well with cooking spray). This recipe I'm assuming just made that one big one and 2 small ones, correct? Looks so good and so did the cupcakes! Vera

    1. Hi, Vera. Thanks for the tip, I just feel safer when I cover cans with parchment paper:) Yes this recipe fit exactly into 3 cans like in the picture. I will post these cupcakes tomorrow.

  2. Beautiful Pasxas you made. Going to moms house to make some too.

    1. Thank you, Nadia:) That"s awesome, I wish I would live closer to my mom:)

  3. Thank you soo much for this simple recipe! I have been searching for a paska recipe for a while now! I am soo excited to have found your blog! I can finally start cooking up russian food :)

    1. You are welcome:) I am happy to help.

  4. Hi, where do you get you Canadian flour?

    1. I buy it at the Russian store in Everett:) Maybe call the number on the picture and find out where they sell it.

  5. I just saw this.....I have to make this for Paska. It looks just like y Baba use to make. I'm Canadian so we always have Canadian flour. Did you know that all the wheat in Canada comes from seeds that the early Ukrainian settlers came to Canada over a 100 years ago.....with them they brought seeds from the Ukraine to grow on their new farms..... if it wasn't for the Ukrainian settlers , Canada wouldn't be such a leader with wheat production in the world.

    Thanks for sharing....Irka.

    1. That's great info Erica, about Canadian flour:)

    2. Being from Ukranian descent I have always called this Easter bread 'kulich' (in English), and the farmers cheese dessert that goes with it 'pashka' (or paska). Could you please clarify the name of these for me? Cheers


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