Ukrainian Easter Paska
With its golden crust, soft and pillowy interior, and hints of citrus and vanilla, Ukrainian Easter Paska is a true delight for the senses. Each bite brings a taste of tradition and the warmth of family gatherings.
Ingredients
Ukrainian Paska
- 1 cup whole milk warm
- 3 large eggs lightly beaten
- ½ Tablespoon instant yeast
- 1 cup granulated sugar
- 8 Tablespoons unsalted butter melted and cooled
- 1 teaspoon salt
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 4-5 cups all purpose flour
- 1 cup currants, raisins or craisins
- 12 mini panettone paper molds
Glaze
- 1 cup powdered sugar
- 1 Tablespoon lemon juice
- ½ Tablespoon heavy cream
Instructions
- Whisk together milk, eggs, yeast, sugar, melted butter (not hot!), salt, sour cream and vanilla. Add 2 cups of flour and whisk together. The batter will be thick but won’t form a dough yet. Cover the dough and let rise in a warm place for about 2 hours.
- Add 2-3 cups more of flour until the dough doesn’t stick to your hands. Stir in the currants, raisins or craisins (your choice). The dough will still feel a little sticky. This dough does not require kneading. Cover and let rise in a warm place about 2 more hours.
- Set up 12 panettone molds on a baking sheet. Divide the dough into 12 equal pieces and fill each mold. Try not to knead it or push it down too much. Let the dough rise another 2 hours until the molds are almost full.
- Pre-heat your oven to 350 degrees and bake for about 30 minutes until the top is golden brown. Allow to cool to room temperature and then remove the wrapper if desired.
- To make the icing: whisk together 2 cups of powdered sugar, 1 Tablespoon lemon juice and ½ Tablespoon cream. Add a little more cream if it’s too thick, or a little more powdered sugar if it’s too runny. Pour glaze over each Paska and top with sprinkles before the glaze sets.
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