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A square photo of a loaf of paska bread on a parchment paper with a slice in the front right.

Paska Easter Bread

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This soft, sweet Paska Bread recipe is a traditional Ukrainian Easter bread recipe. The perfect sweet bread for your Easter day meals.
Course Bread
Cuisine European
Prep Time 2 hrs 30 mins
Cook Time 1 hr
Total Time 3 hrs 30 mins
Servings 12 servings (1 loaf)
Calories 291
Author Michelle


  • 1 cup whole milk warmed to 110 degrees F
  • teaspoons instant yeast 0.25-ounce packet
  • ½ cup granulated sugar
  • ¼ cup unsalted butter melted and cooled to room temperature
  • 2 eggs
  • 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, for sprinkling optional


  • 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.
  • Add the sugar, butter, eggs, and vanilla extract, and stir to combine.
  • 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).
  • 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.
  • 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.)
  • Cover lightly with plastic wrap and let rise until puffy and nearly doubled in size, 45 to 60 minutes.
  • Preheat oven to 400 degrees F.
  • Whisk together the egg and water, then brush evenly all over the top of the dough and sprinkle with sugar, if desired.
  • 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.


  • Equipment: 9-inch round cake pan or springform pan.
  • Golden Raisins: You can substitute regular raisins, other chopped dried fruit, or omit entirely.
  • Doubling Recipe: This recipe is easily doubled if you'd like to make two loaves - one for eating and one for gifting (or for your freezer!).
  • Storing: Keep cooled paska bread in an air-tight container at room temperature for up to 3 days. 
  • Freezing: Wrap the cooled paska bread in a tight coat of plastic wrap followed by a layer of foil. Then store in a freezer-safe bag for up to 1 month. Thaw in the fridge overnight.
  • Making ahead: You can make this 1 day in advance of serving it, to keep it as fresh as possible. Once cooled, wrap it tightly in two layers of plastic wrap and keep it at room temperature until serving.
  • Leftovers: If you don't want to freeze any of the leftover paska I would suggest slicing and using the bread in French toast or a bread pudding.
Nutritional values are based on one serving


Calories: 291kcal | Carbohydrates: 52g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 125mg | Potassium: 200mg | Fiber: 2g | Sugar: 17g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg