This classic Easter recipe is shared and loved by many Russians and Ukrainians. Paski is a deliciously soft bread that tastes amazing as is or acts as the perfect base for other recipes like French Toast.
Holiday food is special. It tastes divine. Every dish on the table is tempting. Our Easter dinner table is always full of delicious foods but it is never complete without Paski.
Paski is the perfect bread to serve during the holidays. It pairs well with everything. It is delicious all by itself. And it comes into existence with some effort.
Don’t let that steer you away though, because this Easter bread is well worth the time, I promise. These round-shaped, raisin-filled sweetbreads are melt-in-your-mouth yummy.
How to make Easter Bread:
- In a bread machine bucket, combine all the bread ingredients except for raisins.
- Turn your bread machine on “dough“, this will be for about 2 hours and 30 minutes. (Depends on your machine, but somewhere around that time.)
- Prepare those pots or pans that you will be using as a form. I don’t have the cans that some people use to make Easter bread, so what I use is regular oven-safe pots. I divided the dough into two small pans. You could do one big one, up to you.
- Spray the pots with Pam or butter the pots up so the dough doesn’t stick while baking. Line the sides with parchment paper.
- Take the dough out of the bread machine. (If you are adding in raisins, this is the time, just hand-mix raisins into the dough).
- Line the pot with parchment paper and add dough to the pots. Let them sit on the counter for 10 minutes, it will rise just a bit.
- Turn your oven on to 350F.
- Put pots in oven for 40 mins. Your house will smell awesome!
- For the cream, beat 3 egg whites for 2 minutes or until it becomes white and fluffy, add in 1 1/2 cups of sugar icing.
- You could pour gently on the bread after it cools down or brush it with the cream. Sprinkle with sprinkles.
- Happy Easter!
Tips to make the perfect Paska bread
Use a bread machine, if you have one. It’ll help cut the time and form the perfect dough.
When choosing your flour, try reaching for Canadian flour. Canadian flour is my go-to for so many recipes.
Soak your raisins – this gives them a softer, fluffier texture.
Add your raisins in after the dough is formed.
If you don’t have an Easter bread mold (I didn’t), you can line oven-safe pots with parchment paper as I did.
Wait until your bread is completely cool to pour on your icing. Otherwise, the icing will melt off and be quite transparent. You won’t get that pretty finish.
Paska is very special in my home and is an absolute must for Easter. I hope you give this recipe a try for your next holiday, or on any day really. It is always a treat.
Steps
For the bread:
In a bread machine bucket, combine all bread ingredients except for the raisins.
Turn your bread machine on “dough”. This will work the dough for about 2 hours and 30 minutes.
Meanwhile prepare your pots or pans by lining with parchment paper. If you choose to add raisins, do so now by mixing in by hand.
Divid the dough between the two pots and let it sit on the counter for 10 minutes, it will rise just a bit more.
Turn your oven on to 350F and put the dough into the oven for 40 minutes.
For the frosting:
Beat 3 egg whites for 2 minutes or until it becomes white and fluffy.
Add in 1 ½ cups of icing sugar and combine.
Pour the frosting over the cooled easter bread and top with some sprinkles.
Happy Easter!
How to Make Easter Bread (Paski)
Ingredients
Bread
- 1 ¼ cups milk
- 2 Tbsp sour cream
- 2 large eggs
- 100 g unsalted butter melted
- ¼ cup sugar
- ½ Tbsp oil any, other than olive oil
- 1 Tbsp dry active yeast
- 1 pinch vanilla
- 4 cups flour
- 1 handful raisins
Frosting
- 3 egg whites
- 1 ½ cups icing sugar
- sprinkles
Instructions
For the bread:
In a bread machine bucket, combine all bread ingredients except for the raisins.
Turn your bread machine on “dough”. This will work the dough for about 2 hours and 30 minutes.
Meanwhile prepare your pots or pans by lining with parchment paper. If you choose to add raisins, do so now by mixing in by hand.
Divid the dough between the two pots and let it sit on the counter for 10 minutes, it will rise just a bit more.
Turn your oven on to 350F and put the dough into the oven for 40 minutes.
For the frosting:
Beat 3 egg whites for 2 minutes or until it becomes white and fluffy.
Add in 1 ½ cups of icing sugar and combine.
Pour the frosting over the cooled easter bread and top with some sprinkles.
Happy Easter!
Nutrition Facts
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