Paska Easter Bread Recipe
Paska Easter Bread Recipe photo by Taste of Home

Paska Easter Bread Recipe

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Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
TOTAL TIME: Prep: 40 min. + rising Bake: 50 min.
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + rising Bake: 50 min.
MAKES: 24 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon plus 1/3 cup sugar, divided
  • 4 cups warm water (110° to 115°), divided
  • 1 cup nonfat dry milk powder
  • 13-1/2 to 14-1/2 cups all-purpose flour, divided
  • 6 eggs, beaten
  • 1/2 cup butter, melted
  • 1 tablespoon salt
  • 1 egg
  • 2 tablespoons water

Nutritional Facts

1 slice equals 342 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 380 mg sodium, 60 g carbohydrate, 2 g fiber, 11 g protein.


  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Turn onto a lightly floured surface; divide in half and set one portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into six balls. Shape each ball into a 30-in. rope; make two braids of three ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into two long thin ropes; form into rosettes or crosses. Place one decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour.
  3. In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Originally published as Paska Easter Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p169

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Reviewed Apr. 1, 2015

"I made this bread last year for Easter and was a big hit with my family. So pretty and tasted great."

Reviewed Apr. 5, 2010

"[quote user="lorith"]When I try to see this recipe it says:   Bad request    ??????????

try typing *** easter bread into the search box at the top of the page and you will find it."

Reviewed Apr. 4, 2010

"When I try to see this recipe it says:   Bad request    ??????????

Reviewed Apr. 3, 2010

"The traditional way to make this bread, because back when my grandmother made it they didn't waste anything, is to use the whey left over from making the egg cheese. I still make it this way. In that case, you wouldn't need the dry milk powder. Other than that, a very tradtional recipe. Very good. One other tip, if you don't have a springform or another good round bread pan, I bake mine in my metal mixing bowls. Spray well with cooking spray and loosen slightly with a knife and it will fall right out."

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