In this blog post, you will find out how to make authentic Pascha bread! This recipe is from my great Ukrainian Grandma, which was later modified by my grandmother and then passed down to me. Fun fact, my grandma used to make Pascha bread to sell every year.
Pascha bread, also known spelled “Paska,” is a traditional bread made in many Eastern countries such as Russia, Ukraine, Romania, etc. This bread is made for Easter, or as it’s known in the Orthodox Church, Pascha. Then, the bread is put into baskets that are taken to the breaking of the fast after the midnight Pascha Church Service.
Additionally, this bread symbolizes Christ and how he is our bread. Also, Pascha Bread is made with lots of delicious dairy products such as: milk, butter, and sour cream.
What does Pascha Bread taste like?
Pascha Bread tastes like a sweet bread. You can add raisins or pecans for an extra depth of flavor. In addition, you can also add some more sweetness to the bread by making a simple glaze with powdered sugar, heavy cream, and vanilla extract.
What is Pascha Bread made of?
Pascha bread is made off lots of rich ingredients such as: eggs, sour cream, milk, and butter. Also, you have your basic bread ingredients too such as: flour, yeast, salt, and sugar.
Additionally, I have a theory as to why this Pascha Bread has so many rich ingredients. I think the reason is because this bread is traditionally made and eaten after Great Lent. If you aren’t familiar with the Eastern Orthodox Faith, during Great Lent, the faithful will abstain from certain foods such as meats and dairy products.* So it would make sense that a bread be made with all kinds of rich ingredients to celebrate Christ’s Resurrection or the breaking of the fast. But again, this is just my theory. It could either be right or wrong.
*Click here to learn more about fasting in the Eastern Orthodox Church. This is a straight to the point Q and A put out by the OCA (Orthodox Church of America) website.
Where did Pascha Bread originate?
Pascha Bread originates from Eastern Europe. Countries that are rooted in Eastern Orthodoxy and Eastern Catholicism have variations of Pascha Bread.
Equipment Needed
Mixing bowls
Measuring cups and spoons
Wire whisk
Dutch oven (or another oven safe circular pan)
Rubber spatula
Plastic wrap or tea towel
Ingredients
2 Eggs
2 1/2 Cups of all-purpose flour (350 g) + more for kneading the dough
1 tablespoon of active dry yeast
6 tablespoons of unsalted butter (softened)
1/2 cup of milk + 1/4 cup of warm milk to activate the yeast
1/4 cup of sour cream
1/2 teaspoon of salt
2 tablespoons of granulated sugar
1/3 cup of raisins or nuts (optional)
Glaze (optional)
1 cup of powdered sugar
1-2 tablespoons of milk
splash of lemon juice
sprinkles (optional)
How to make Pascha Bread
To start, activate the yeast. In a small bowl, add 1/4 cup of warm milk, yeast, and a pinch of sugar. Mix everything together and let the yeast mixture sit for about 10 minutes to activate. You’ll know that the yeast is activated when it looks foamy.
Next, beat the eggs in a mixing bowl and add softened butter, the rest of the milk, sour cream, salt, and sugar. Mix it all together.
Then, mix in the yeast mixture and slowly add the flour, a little bit at a time, into the dough mixture. You will start to see the dough develop into a shaggy ball.
Now, spread flour over a clean, flat surface and turn the dough out of the bowl. Start kneading the dough, adding more flour as you go. Knead for about 15 minutes or as my grandma says, “the dough feels as smooth as a baby’s bum.”
First Rise
Once the dough is soft, smooth, and elastic place the dough into a greased bowl in a warm place with either plastic wrap or a damp tea towel over the bowl.
Next, let the dough rise for 1 to 2 hours.
Second Knead
Once the dough has doubled in size the dough is ready to knead for a second time.
First, punch down the dough in the bowl. Then, turn the dough out onto a lightly floured surface.
Next, start kneading the dough again for about 10 minutes. Then, fold in raisins, and/or nuts, or other dried berries. Knead a little longer, about 5 minutes, until the the raisins are incorporated into the dough. Place the dough into a small Dutch Oven or another pan similar in shape that is greased.
Now cover and let rise again for another 1 to 2 hours.
Bake
When the dough has doubled in size, preheat the oven to 350 degrees Fahrenheit.
Shape the dough into a round or oblong shape. Then place the dough in the oven and bake for 35 to 40 minutes or until the bread is golden on top. Let the Pascha Bread cool for about 10 minutes and then transfer to a cooling rack to cool for about an hour. Next, decorate with glaze, optional, and enjoy!
Glaze
In a medium sized bowl, mix together powdered sugar, 1 to 2 tablespoons of milk (the amount of milk will depend on your desired consistency), a lemon juice. Drizzle the glaze over the Pascha Bread and add any toppings (optional). Then let sit for about 30 minutes and enjoy!
How to Store
To store the Pascha Bread, use either plastic wrap, a Ziplock bag, or aluminum foil. The bread should be good for at least a few days.
Another option is to store the Pascha Bread in the freezer. To do this, wrap the bread in plastic wrap or use a Ziplock bag. The bread can be stored for up to 3 months in the freezer.
Additional Notes
Don’t have a Dutch Oven or pan that will work for the Pascha Bread? You could use a Pascha Bread mold. These molds make it easy to achieve the right shape and give the bread some extra nice detail!
Have a limited amount of time and don’t feel like adding more sugar to the Pascha Bread? Then, feel free to skip the glaze step.
Pascha Bread (Paska)
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wire whisk
- Dutch oven (or another oven safe circular pan)
- Rubber Spatula
- Plastic wrap or tea towel
Ingredients
- 2 Eggs
- 2 1/2 Cups of all-purpose flour 350 g + more for kneading the dough
- 1 tablespoon of active dry yeast
- 6 tablespoons of unsalted butter softened
- 1/2 cup of milk + 1/4 cup of warm milk to activate the yeast
- 1/4 cup of sour cream
- 1/2 teaspoon of salt
- 2 tablespoons of granulated sugar
- 1/3 cup of raisins or nuts optional
- Glaze optional
- 1 cup of powdered sugar
- 1-2 tablespoons of milk
- splash of lemon juice
- sprinkles optional
Instructions
- To start, activate the yeast. In a small bowl, add 1/4 cup of warm milk, yeast, and a pinch of sugar. Mix everything together and let the yeast mixture sit for about 10 minutes to activate. You’ll know that the yeast is activated when it looks foamy.
- Next, beat the eggs in a mixing bowl and add softened butter, the rest of the milk, sour cream, salt, and sugar. Mix it all together.
- Then, mix in the yeast mixture and slowly add the flour, a little bit at a time, into the dough mixture. You will start to see the dough develop into a shaggy ball.
- Now, spread flour over a clean, flat surface and turn the dough out of the bowl. Start kneading the dough, adding more flour as you go. Knead for about 15 minutes or as my grandma says, “the dough feels as smooth as a baby’s bum.”
- First Rise
- Once the dough is soft, smooth, and elastic place the dough into a greased bowl in a warm place with either plastic wrap or a damp tea towel over the bowl.
- Next, let the dough rise for 1 to 2 hours.
- Second Knead
- Once the dough has doubled in size the dough is ready to knead for a second time.
- First, punch down the dough in the bowl. Then, turn the dough out onto a lightly floured surface.
- Next, start kneading the dough again for about 10 minutes. Then, fold in raisins, and/or nuts, or other dried berries. Knead a little longer, about 5 minutes, until the the raisins are incorporated into the dough. Place the dough into a small Dutch Oven or another pan similar in shape that is greased.
- Now cover and let rise again for another 1 to 2 hours.
- Bake
- When the dough has doubled in size, preheat the oven to 350 degrees Fahrenheit.
- Then place the dough in the oven and bake for 35 to 40 minutes or until the bread is golden on top. Let the Pascha Bread cool for about 10 minutes and then transfer to a cooling rack to cool for about an hour. Next, decorate with glaze, optional, and enjoy!
- Glaze
- In a medium sized bowl, mix together powdered sugar, 1 to 2 tablespoons of milk (the amount of milk will depend on your desired consistency), a lemon juice. Drizzle the glaze over the Pascha Bread and add any toppings (optional). Then let sit for about 30 minutes and enjoy!
This is beautiful! It sounds delicious, too. Your theory about why it is so packed with rich, yummy, ingredients after a fasting time makes sense to me… Lovely piece of cultural and faith heritage and practice!
I have never heard of this until now but it sounds amazing! Such a fun recipe too!
Thanks so much for sharing this great recipe and the story about it. My mom’s family was from Bessarabia (part of Ukraine and Romania at different times) and so I was familiar with Pascha bread from my grandma’s kitchen, who often cooked Ukranian and Romanian foods. But I have not had it since then. You just reminded me and I am super motivated to make this soon. I remember how delicious it was!
I love bread. I haven’t ever heard of this before, I will have to give it a try!
Yum, this looks like a tasty Easter bread! Thanks for sharing
This looks so fun!
This sounds so good!