Paska

Ukrainian Paska (Easter Sweet Bread)

A tall, enriched Easter bread from Ukraine, scented with vanilla and studded with raisins, traditionally baked in cylindrical tins and taken to church for blessing before the Easter meal.

Prep

45 min

Cook

35 min

Total

80 min

Serves

4 small tins or 2 large tins

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 1½ oz) bread flour, plus extra for dusting
• •7 g (¼ oz) instant dried yeast, or 20 g fresh yeast
• •100 g (3½ oz) granulated sugar
• •100 g (3½ oz) unsalted butter, softened, plus extra for greasing
• •4 whole eggs, room temperature
• •180 ml (6 fl oz) whole milk, lukewarm, about 38°C / 100°F
• •100 g (3½ oz) raisins, or sultanas
• •1 tsp vanilla extract, or 1 vanilla pod, seeds scraped
• •1 tsp fine salt
• •1 tbsp warm water, for soaking raisins
• •1 whole egg yolk, beaten with 1 tbsp milk, for glaze
• •1 tbsp icing sugar, optional, for decorating

Steps

1. 1 Soak the raisins in the warm water for 15 minutes, then drain and pat dry. This keeps them plump during baking.
2. 2 Warm the milk until lukewarm (about 38°C / 100°F - comfortably warm to the touch, not hot). If using fresh yeast, crumble it into the milk with a pinch of the sugar and leave 5 minutes until foamy. If using instant yeast, stir it directly into the flour.
3. 3 In a large bowl, whisk the eggs with the sugar until pale and slightly thickened, about 2 minutes. Beat in the softened butter a spoonful at a time, then the vanilla and salt.
4. 4 Add the flour (and instant yeast, if using) to the egg mixture in three additions, alternating with the lukewarm milk, mixing with a wooden spoon or dough hook until a shaggy dough forms.
5. 5 Knead for 10 minutes by hand on a lightly floured surface, or 7–8 minutes in a stand mixer on medium speed, until the dough is smooth, elastic and slightly tacky but not sticky. It will be softer and richer than bread dough.
6. 6 Work in the drained raisins until evenly distributed.
7. 7 Shape the dough into a ball, place in a lightly oiled bowl, cover with cling film or a damp cloth, and leave in a warm spot (about 26–28°C / 78–82°F) until doubled in size, 1½–2 hours.
8. 8 Grease your tins well. Traditional paska uses tall cylindrical tins about 10 cm (4 in) across and 12–15 cm (5–6 in) deep; a deep round cake tin or a large loaf tin works at home. Fill each tin no more than one-third full.
9. 9 Knock back the dough gently, divide it evenly between the tins, and smooth the tops with wet fingers. Cover loosely and prove again until the dough rises to just below the rim of the tin, 45–60 minutes. Do not over-prove or the loaf will collapse in the oven.
10. 10 Heat the oven to 180°C / 350°F / Gas Mark 4. Brush the tops gently with the egg yolk glaze. If decorating, roll a thin rope of reserved dough into a cross and lay it over one loaf before glazing.
11. 11 Bake for 30–40 minutes (small tins) or 40–50 minutes (large tins). The paska is done when the crust is deep golden brown and the loaf sounds hollow when tapped on the base. An instant-read thermometer inserted into the centre should read 92–96°C (198–205°F). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
12. 12 Turn out of the tins immediately onto a wire rack and cool completely, top-side up, before slicing - at least 2 hours. Cutting it warm will make it gummy.
13. 13 To serve traditionally, dust with icing sugar or drizzle with a simple icing, and present alongside coloured eggs, butter and cheese paskha at the Easter table.