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Three loaves of Ukrainian Easter bread, paska, with a bowl of colored eggs in front of them.
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5 / 2 votes

Ukrainian Easter Bread ~ Paska

Sometimes called kulich, but we call it paska in the south, this is a slightly bonkers cousin of the Italian panettone, which I cook in cleaned-out tomato tins. Don’t be put off by the 12‑hour proving for the mashed potato starter – it adds a beautiful texture. We make A LOT of these during Easter, which is our biggest religious holiday.
Prep Time1 hour
Cook Time1 hour
Total Time16 hours
Course: Sides
Cuisine: Ukrainian
Servings: 4 breads
Calories: 1190

Equipment

  • Four (28 oz or 795 ml) empty tomato cans, cleaned and dried

Ingredients

For the starter

  • 3 Russet potatoes, peeled and chopped
  • 1 quart water
  • 3 tablespoons all-purpose flour

For the dough

  • 1 cup warm whole milk
  • One (1/2 oz) cake fresh yeast or 2 teaspoons active dry yeast
  • 4 large egg yolks, at room temperature
  • 2/3 cup superfine sugar (or blitz granulated sugar in a food processor until finely ground)
  • 1/2 teaspoon table salt
  • 5 to 6 cups all-purpose flour
  • Sunflower oil, for oiling
  • 1/2 cup golden raisins

For the glaze

  • 1 1/2 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons water
  • Sprinkles, to decorate (optional)
US - Metric

Instructions

Make the starter

  • Place the potatoes in a large saucepan, cover with the water, and bring to a boil. Cook until soft, about 15 minutes.
  • Reserve 3/4 cup (180 ml) of the cooking liquid, then drain the potatoes in a colander. Return the potatoes and reserved liquid to the saucepan and mash until smooth.
  • Add the flour and mix well, then cover and leave in a warm place for 12 hours.

Make the dough

  • Add the milk (make sure it’s warm but not hot) and the yeast to the starter and mix well. (If you’re using active dry yeast, let the yeast sit in the milk until foamy, about 5 minutes.)
  • In a large bowl, use a handheld mixer to beat the egg yolks with the sugar until slightly thickened, 3 to 4 minutes.
  • Fold the milk and yeast mixture into the egg mixture along with the salt. Gradually sift in and mix in the flour – the dough should be firm but bouncy. Cover the dough with a clean kitchen towel and leave to rise in a warm place until doubled in size, 1 to 2 hours.
  • Moisten your hands with some sunflower oil and knead the dough for about 15 minutes. Scatter the golden raisins on your work surface and knead them into the dough.
  • Now divide the dough into 4 pieces. Oil four clean tomato cans and half-fill them with the dough. Leave to proof in a warm place until doubled, 45 to 60 minutes.
  • Meanwhile, preheat the oven to 350°F (180°C).
  • Place the dough-filled cans on a baking sheet and bake on the lowest rack of the oven until golden brown and cooked through to an internal temperature of 195°F (91°C), 35 to 40 minutes.
  • Let the breads cool completely in the cans, then run a palette knife (or offset spatula) around the edges to help remove the breads from the cans.

Make the glaze

  • Whisk the confectioners’ sugar, vanilla extract, and water together in a bowl, then brush over the top of the breads, letting it drip along the sides. Decorate with sprinkles, if you like.

Nutrition

Serving: 1loaf | Calories: 1190kcal | Carbohydrates: 251g | Protein: 28g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 191mg | Sodium: 352mg | Fiber: 9g | Sugar: 93g