Name: Paska Easter Bread Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 3 h 5 min
Cuisine: Eastern European
Ingredients: 1 cup milk* (if using active dry yeast, see notes); 1/2 cup unsalted butter (114 grams or 1 stick); 1/2 cup granulated sugar (100 grams); 1/2 teaspoon salt; 3 large eggs; 1 teaspoon vanilla extract; Zest from 1 medium lemon; 2 1/4 teaspoons instant yeast; 4 cups bread flour (560 grams); 1 1/2 cups dried or candied fruit** (such as raisins, dried cranberries, dried apricots); 1 1/2 cups powdered sugar (200 grams); 1 tablespoon corn syrup; 3 to 4 tablespoons milk; Multi-colored nonpareils as needed; *If using active dry yeast, dissolve it in 1/4 cup warm water and reduce the milk to 3/4 cup.; **Suggested fruit mix: 1/2 cup raisins, 1/2 cup dried cranberries, 1/2 cup dried apricots, soaked and drained well.

Print Recipe· 4.2 from 1 review

If you’ve ever wanted to bake a truly special bread that brings warmth, tradition, and a burst of cheerful flavor to your holiday table, this Paska Easter Bread Recipe is your new go-to. Infused with zesty lemon, rich butter, and a delightful medley of dried fruits, this tender, sweet bread captures the essence of Easter celebrations in every bite. It’s a recipe that’s been lovingly passed on through generations and now, you get to make it your own. The soft, pillowy texture combined with the colorful glaze and sprinkles creates a feast for both the eyes and the palate, promising smiles from family and friends alike.

Ingredients You’ll Need

The image shows a top-down view of various baking ingredients arranged neatly on a white marbled surface, with a stick of unsalted butter positioned at the front center, labeled blue on white. Behind the butter, there are small clear glass bowls of different ingredients: three yellow egg yolks in one, bright orange chopped dried fruit in another, dark brown raisins in two separate bowls, white granulated sugar, white salt, light tan dry yeast, and a smaller bowl with yellow lemon zest. A larger bowl of white flour sits behind all these smaller bowls, alongside a clear glass measuring cup filled with white milk. There is also a small clear bowl with a dark brown liquid, likely vanilla extract, and one with a small amount of clear liquid, possibly water. The arrangement is orderly and each ingredient is visible with its texture and color distinct. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Paska Easter Bread Recipe is easier than you think, and each one plays a crucial role in crafting the perfect balance of flavor, texture, and color. From the creamy milk and fragrant lemon zest to the luscious dried fruits and sweet glaze, every element works together to create that authentic, festive bread you’ll want to bake again and again.

Milk (1 cup): The base liquid that helps dissolve the yeast and keeps the dough tender and soft.
Unsalted butter (1/2 cup): Adds richness and moisture, making the bread delectably soft and buttery.
Granulated sugar (1/2 cup): Sweetens the dough just right, balancing the tartness of the fruit and lemon zest.
Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
Large eggs (3): Provide structure and give the bread a golden color and luxurious crumb.
Vanilla extract (1 teaspoon): A subtle flavor booster that adds warmth and depth.
Lemon zest (from 1 medium lemon): Brightens the bread with a fresh, citrusy aroma that’s so inviting.
Instant yeast (2 1/4 teaspoons): The magical leavening agent that makes the dough rise beautifully.
Bread flour (4 cups): Gives strength and structure to the dough while keeping it tender.
Dried or candied fruit (1 1/2 cups): Adds bursts of sweetness and color, with raisins, cranberries, and apricots making the bread lively and festive.
Powdered sugar (1 1/2 cups): For a smooth, sweet glaze that finishes the bread with a glossy shine.
Corn syrup (1 tablespoon): Ensures the glaze has the perfect consistency and shine.
Milk (3 to 4 tablespoons): Used sparingly to adjust the glaze texture to just the right thickness.
Multi-colored nonpareils: For that joyful sparkle on top that brings this bread to life visually.

How to Make Paska Easter Bread Recipe

Step 1: Prepare the Fruit and Yeast

Begin by soaking your dried fruits like raisins, cranberries, and apricots in hot water. This rehydrates them, ensuring they’re plump and juicy in your bread. If you’re using active dry yeast instead of instant, dissolve it in warm water now, reducing your milk accordingly so everything balances perfectly.

Step 2: Warm the Milk Mixture

Heat the milk, butter, sugar, and salt gently until the butter is melted—this creates a rich, flavorful base for your dough. Cooling this mixture to lukewarm is key so the yeast stays happy and active when you add it.

Step 3: Mix in Yeast, Eggs, and Flavors

Whisk the yeast, eggs, vanilla, and lemon zest into your milk mixture to combine those delightful flavors and get the dough ready to rise. The lemon zest especially brings an irresistible brightness!

Step 4: Add Flour and Fruit

Add half your flour first and beat until your dough is smooth, then drain your soaked fruit thoroughly and add it along with the remaining flour. Keep beating until everything is perfectly combined and silky, giving it an extra three minutes to develop that amazing texture.

Step 5: First Rise in a Large Container

Place the dough in a container sprayed with non-stick release, cover tightly with plastic wrap, and let it rise in a warm spot until it has doubled in size. Using your oven light to create a cozy 85°F environment works wonders especially on cooler days.

Step 6: Shape and Second Rise

After the first rise, shape the dough gently into a ball and place it onto a well-sprayed pan. Let it rise again until it’s light and puffed—about one to one and a half hours. This step helps achieve that perfect airy crumb you’ll love.

Step 7: Bake to Golden Perfection

Preheat your oven to 350°F and bake the bread for 35 to 40 minutes until beautifully browned, covering with foil if it browns too fast. Smaller loaves will need around 20 to 25 minutes. The aroma at this point is downright irresistible!

Step 8: Glaze and Decorate

Mix your powdered sugar, corn syrup, and milk carefully (avoid whisking too much air in) to create a smooth glaze. Pour it over the cooled bread so it drips down the sides, then immediately sprinkle your colorful nonpareils for that perfect festive finish. Let the glaze set before serving.

How to Serve Paska Easter Bread Recipe

A close-up view of a silver mixing bowl held by a woman's hand with light blue nail polish, filled with thick, pale yellow dough mixed with dark raisins scattered throughout. The dough has a sticky, uneven texture clinging to the sides of the bowl. The bowl is placed over a white marbled surface with a metal stand mixer in the background and a small notebook with writing on the lower left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This bread is naturally beautiful, but toppings like multi-colored nonpareils add a joyful pop that’s perfect for the holiday. If you want to go further, a light dusting of extra powdered sugar or a few edible flowers can enhance the presentation without overpowering the bread’s lovely citrus and fruit notes.

Side Dishes

Paska pairs amazingly well with a simple spread of honey butter or cream cheese, which complements the sweetness and texture. It’s also wonderful alongside fresh fruit salads, soft cheeses, or a cup of strong tea or coffee to balance the richness.

Creative Ways to Present

For a memorable Easter brunch, serve individual mini Paska loaves wrapped in pastel cellophane with a satin ribbon, making the bread both a treat and a beautiful gift. Or create a centerpiece bread basket with slices arranged alongside spring flowers and colorful eggs for a festive touch.

Make Ahead and Storage

Storing Leftovers

This Paska Easter Bread Recipe keeps beautifully in an airtight container at room temperature for up to three days. The bread stays tender and flavorful, making it perfect for slicing and snacking throughout the week.

Freezing

If you want to enjoy Paska later, wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the fridge before serving to maintain its soft texture and vibrant flavors.

Reheating

To refresh slices, pop them in a toaster or warm them gently in the oven at 300°F for 5 to 7 minutes. A light brush of butter after warming turns any leftover slice into a delightful treat that tastes freshly baked.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just dissolve the active dry yeast in 1/4 cup warm water and reduce the milk to 3/4 cup. This small adjustment ensures your dough rises perfectly without losing moisture.

What kind of dried fruit works best in this Paska Easter Bread Recipe?

Classic choices include raisins, dried cranberries, dried cherries, and apricots. These fruits add sweetness, texture, and beautiful color to the bread. Soaking them first keeps them moist and soft in the final loaf.

How long does the dough need to rise?

The first rise usually takes about 45 to 60 minutes until doubled in size, depending on room temperature. The second rise after shaping should be around 1 to 1 1/2 hours, which creates that perfect light and airy texture.

Can I make smaller individual Paska breads instead of one large loaf?

Yes! The recipe is very versatile. Use smaller containers and portion the dough accordingly. The baking time will be shorter, around 20 to 25 minutes, so keep an eye on them as they bake.

How important is the glaze and sprinkles?

The glaze adds a beautiful sheen and subtle extra sweetness, while the sprinkles create that festive look that makes Paska so special during Easter celebrations. They’re a charming finishing touch but not mandatory if you prefer a simpler bread.

Final Thoughts

This Paska Easter Bread Recipe is more than just a delicious loaf; it’s a celebration of tradition, family, and joy that you can bake right in your own kitchen. With every soft, fruity bite and bright lemon note, you’ll feel connected to generations who’ve shared this bread before you. I truly encourage you to try this recipe soon—it’s guaranteed to become a beloved favorite at your Easter table and beyond.

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