Paska: 5 recipes for Easter sweet bread

Author : News Agency

Source : 112 Ukraine

The traditional day for baking the Easter sweet bread Paska is Maundy Thursday
20:11, 5 April 2018

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In Ukraine, the traditional day for baking the Easter sweet bread - Paska is Maundy Thursday (also known as Holy Thursday, Covenant Thursday, Great and Holy Thursday, Sheer Thursday, and Thursday of Mysteries). At first glance, this dish may seem quite conservative (dough, raisins, topping), but there are many variations of its preparation.

Related: Easter 2019: What products can't be consecrated in church this day?

We offer you the top five most interesting recipes. It would really diversify your Easter table and surprise your guests.

Traditional stunning Easter sweet bread

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1 kg of flour

500 ml of milk

50 g of yeast

5 eggs

300 g of butter

200 g of peeled almonds

1 lemon

1 cup of raisins

200 g of sugar

salt (to taste)

Put the milk on fire and slowly add a half cup of flour. Carefully mix this choux paste and let it cool for a bit. Rinse the yeast with one tablespoon of sugar. When these ingredients become liquid, pour them into our choux paste. We mix the mass and put it 1,5 hour in a warm place.

Separate egg whites from the yolks. Add sugar to the yolks and whisk them. Add soft butter to the eggs and grate until smooth. After it, add raisins, salt, cardamom, cinnamon, nutmeg, and vanilla sugar. Stir and pour into the spoon. Add the sifted flour to the received dough. Put the dough in a large bowl and leave it (for about three hours). Separate the dough into the baking bowls previously greased with margarine, and bake in the oven for about 40-60 minutes (180 degrees).

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Ready Easter Paskas should cool down first. Only after that, they should be taken out of the forms. For preparing the glaze, you need to whisk two egg whites and a glass of sugar.

Glamorous recipe

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500 ml of milk

11 g of dry yeast (or 50-60 g of raw yeast)

1.3 kg of flour

6 eggs

200 g of butter or margarine

250-300 g of sugar

300 g of raisins

1 tsp. of vanilla sugar


3 eggs whites

200 g of sugar

Warm up the milk (it should be only a little warm), dissolve the yeast in it. Add 500 g of flour, stir it well. Put it in a warm place and cover with a towel. The pre-dough should grow for some 30 minutes. Separate the eggs whites from the yolks. Rinse the yolks with sugar and vanilla sugar. Whip the whites with a pinch of salt into the foam. Add the yolks to the pre-dough and mix it. Then add the butter and mix it well. Now add the egg whites. Pour the remaining flour, mix the dough (it should not be steep and should not stick to your hands).

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Put the dough in a warm place for some 50-60 minutes.

Put the raisins in warm water for 10-15 minutes, and then drain all the water. Dry out the raisins and roll them in flour. Add the raisins to the dough, mix them, and put the dough in a warm place again. The dough should go up.

Grease the form with butter, put the dough in it. Cover it with a towel. Let the dough go up. Put it into the oven (100 degrees) and bake for 10 minutes. Then raise the temperature to 180 degrees, bake until cooked.  Do not forget about the topping

Chocolate-lemon Easter sweet bread

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2.5 cups of flour

8 eggs

1 cup of sugar

2 bags of dry yeast

1 cup chopped almonds

1 tile of dark chocolate

100 ml of rum or cognac

100 ml of red dry wine

2 tablespoons of butter

1 lemon

100 g of orange candied fruits

cinnamon, cloves

3 tablespoons of cocoa


3 egg whites

0.5 tbsp. of sugar

Dissolve the yeast in a glass of warm water. Add some flour, mix the dough and set aside for a couple of hours. Then mix it again. Separate the whites from the yolks and whip, and grind the yolks with sugar. Add yolks with sugar, almonds, chopped chocolate, wine, cognac, lemon juice, candied fruits, and spices to the dough. Add the whipped cream too.

Put the dough in a baking bowl, greased with butter. Put the dough in a preheated oven (160 degrees) and bake for about 90 minutes.

Mix the remaining egg whites until they form a foam, add sugar and cocoa. Put the glaze on the top.

Royal Easter sweet bread

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500 g of fresh cottage cheese

3 eggs

100 g of butter

200 g of sour cream

0.5 cups of granulated sugar


raisins, almonds, dried apricots, candied fruits (1/5 of glass each)

Wipe the cheese through a sieve (do it twice). Put the cottage cheese into a saucepan; add butter, eggs, and sour cream. Mix with a wooden spoon. Put the pan on the stove and heat it, stirring with a spoon. As soon as the mixture begins to boil, remove it from the heat and put it in cold water (for example, in a bowl of cold water). Stir until it cools. Put sugar and vanillin into the cottage cheese weight and mix it well. Fold the shape with a cotton cloth and put a cottage cheese weight in it. Leave on for several hours to make the liquid drip.

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Then add the nuts and dried fruits. Put it in the fridge overnight. The next day, turn it upside down on the dish and decorate it.

Easy recipe

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50 g of yeast

1 cup of warmed milk

3 eggs

100 g of oil

1 cup of sugar

a pinch of salt.


1 cup of sugar

1 white egg

3 tablespoons of lemon juice

Put the yeast in the warm milk add the eggs. Pour melted butter into it, add sugar and salt, mix 4 cups of flour. Separate the dough into greased baking forms and leave it for 3-4 hours. Bake for about 45 minutes.

Ground the white eggs with sugar and lemon juice until the mixture thickens. Put it as a topping and slightly dry it in the oven.

Easter sweet bread is a sacred dish, to which a central place on the Easter table belongs. Although this dish is prepared on Maundy Thursday, it is not allowed to eat Easter sweet bread before consecration. It is necessary to resist the temptation because the strict fasting lasts until Sunday. It is a reminder of Christ’s sufferings. It is believed that this time should be used for spiritual transformation, not gluttony.

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