If you are looking to bake a truly special bread that radiates warmth, tradition, and a little bit of festive magic, this Paska Easter Bread (Kulich) Recipe is exactly what you need. Rich, tender, and studded with juicy raisins, this Eastern European classic is more than just a bread—it’s a celebration in every bite. Soft and fragrant with vanilla and a hint of citrus glaze, it’s perfect for Easter morning or any time you want to fill your kitchen with the cozy feeling of home baking. Let me take you through every step, ingredient, and idea to make sure your Paska turns out as beautiful and delicious as the ones you’ll find on those holiday tables.
Ingredients You’ll Need
The beauty of this Paska Easter Bread (Kulich) Recipe is how the ingredients are simple yet come together to create a complex and irresistible flavor and texture. Each component plays a role, whether it’s enriching the dough with butter and eggs, bringing moisture and tang with sour cream, or adding that sweet burst from raisins.
- Warm milk (2 cups + 2 Tbsp): Using whole milk gives the bread a luscious softness, and warming it helps activate the yeast perfectly.
- Large eggs (6, room temperature): Eggs enrich the dough, giving Paska its tender crumb and beautiful golden hue.
- Active dry yeast (1 Tbsp): The rise power behind this bread, ensuring a light, fluffy texture.
- Sugar (2 cups): Adds sweetness that balances the richness and helps with browning.
- Unsalted butter (2 sticks, melted): Essential for that melt-in-your-mouth softness; use unsalted so you can control saltiness precisely.
- Salt (1/2 tsp): Just enough to enhance all the flavors without overpowering.
- Sour cream (1/2 cup): Brings moisture and a subtle tang, tenderizing the dough beautifully.
- Vanilla extract (1 tsp): Adds warm fragrance that makes this bread smell irresistibly cozy.
- All-purpose Canadian flour (9 cups, divided): The backbone of the dough, giving structure and chew.
- Raisins (1 to 1 1/2 cups): These little bursts of sweetness contrast perfectly with the rich dough.
- Powdered sugar (2 cups) and Lemon juice (3 Tbsp): For the bright, silky glaze that finishes the bread with a perfect zing.
- Panettone paper molds (3 large): These molds support the rising dough and shape the bread beautifully during baking.
How to Make Paska Easter Bread (Kulich) Recipe
Step 1: Mixing and First Rise
Start by whisking together the warm milk, eggs, yeast, sugar, melted butter, salt, sour cream, and vanilla in a large bowl. This mixture is the foundation of your bread’s flavor and texture. Next, stir in 4 cups of the flour until thick like sour cream. Cover the bowl and let the batter rise in a warm place for 2 hours—this slow rise develops the yeast and deepens the flavor while building structure.
Step 2: Adding Flour and Raisins
After the initial rise, you’ll add the remaining 5 cups of flour gradually, folding it in with a spatula until the dough becomes soft but no longer sticky to your fingers. This technique helps keep the dough tender. Then gently mix in the raisins, which bring wonderful bursts of sweetness throughout. Cover the dough again and let it rise for another 2 hours in a warm spot. This second rise ensures your Paska will be light and airy yet rich.
Step 3: Shaping and Final Rise
Divide your dough evenly between the three panettone molds. This is where the dough begins to take shape as an impressive tall bread with a golden crust. Don’t compact the dough too much here; just fill the molds gently. Let the dough rise uncovered for about 2 more hours or until it nearly fills each mold—patience here pays off in a beautifully risen loaf.
Step 4: Baking to Golden Perfection
Preheat your oven to 350°F. Bake the breads on the middle rack for 30 to 35 minutes, until the tops turn a gorgeous golden brown. You’ll know they’re done when they have a firm, springy feel. Let your Paska cool before removing the paper molds, which is super satisfying as you reveal that perfect, towering loaf.
Step 5: Glazing and Decorating
For the finishing touch, whisk powdered sugar and lemon juice into a smooth glaze. Pour this over each cooled bread, letting it drip down the sides. While still wet, feel free to sprinkle colorful sprinkles for that classic festive look. This glaze adds a deliciously bright contrast to the rich dough, making your Paska Easter Bread (Kulich) Recipe truly irresistible.
How to Serve Paska Easter Bread (Kulich) Recipe
Garnishes
Traditional colorful sprinkles are always a joyful choice, but you can also top your Paska with slivered almonds or edible flowers for a delicate and elegant touch. The glaze acts as a perfect adhesive and adds a beautiful glossy finish that makes it look almost too good to eat.
Side Dishes
Paska pairs wonderfully with simple sides like fresh fruit, honey butter, or a cup of strong coffee or tea. Its rich flavor and soft texture make it a great complement to savory dishes such as cheese platters or smoked fish, common in Easter celebrations.
Creative Ways to Present
For an eye-catching Easter centerpiece, stack smaller Paska breads topped with pastel-colored frosting and edible flowers. You can also slice them and serve with a variety of spreads—think lemon curd, cream cheese, or berry jams—to turn your Paska Easter Bread (Kulich) Recipe into a delightful brunch spread.
Make Ahead and Storage
Storing Leftovers
Wrap your Paska tightly in plastic wrap or keep it in an airtight container to maintain its moisture. It will stay fresh for up to 4 days at room temperature, making it ideal for enjoying throughout the holiday weekend.
Freezing
If you want to preserve it longer, Paska freezes beautifully. Slice it first for convenience, then wrap tightly in foil and place in a freezer bag. When you’re ready to eat, thaw at room temperature overnight—it tastes almost as fresh as the day you baked it.
Reheating
Warm slices gently in a toaster oven or microwave for a few seconds. Adding a pat of butter or a drizzle of honey on top while warm enhances the softness and flavor, reviving the bread’s freshly baked charm.
FAQs
Can I use dried fruit other than raisins in this Paska Easter Bread (Kulich) Recipe?
Absolutely! Chopped dried apricots, cranberries, or even chopped candied citrus peel can be wonderful substitutes or additions to give your bread a unique twist.
Is it necessary to use panettone molds, or can I bake the bread in regular loaf pans?
While traditional panettone molds provide the iconic tall and cylindrical shape, you can bake the dough in loaf pans. Just expect a slightly different shape and be sure to monitor baking time as it might be shorter.
Why is sour cream included in this recipe?
Sour cream adds moisture and tenderness to the dough, and its mild tang balances the sweetness, resulting in a richer, more complex flavor.
Can I make this bread without eggs?
Eggs are essential in this recipe for structure, richness, and color, so omitting them would require significant adjustments and substitutions, which may change the texture and flavor drastically.
How do I know when the bread is fully baked?
The bread should be golden brown on top and springy to the touch. You can also gently tap the bottom of the loaf; it should sound hollow when fully baked.
Final Thoughts
Baking this Paska Easter Bread (Kulich) Recipe is truly an experience that fills your kitchen with warmth and your heart with joy. The process might be a bit involved, but believe me, every step is worth it for the incredible taste and beautiful tradition you bring to your table. I hope you give this recipe a try and enjoy sharing this delicious, comforting bread with the ones you love. Happy baking and happy Easter!
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Paska Easter Bread (Kulich) Recipe
- Prep Time: 6 hours 30 minutes
- Cook Time: 35 minutes
- Total Time: 7 hours 5 minutes
- Yield: 3 large paska breads
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
Description
This traditional Paska Easter Bread, also known as Kulich, is a rich, sweet, and fluffy bread flavored with vanilla, sour cream, and studded with raisins. Perfectly soft and golden, it is baked in tall paper molds and topped with a simple lemon glaze, making it a festive centerpiece for Easter celebrations.
Ingredients
Wet Ingredients
- 2 cups + 2 Tbsp warm whole milk
- 6 large eggs, room temperature
- 2 sticks (1/2 lb or 226 g) unsalted butter, melted and warm
- 1/2 cup sour cream
- 1 tsp vanilla extract
Dry Ingredients
- 1 tbsp active dry yeast
- 2 cups sugar
- 1/2 tsp salt
- 9 cups all-purpose Canadian flour, divided
- 1 to 1 1/2 cups raisins (white or brown)
Glaze
- 2 cups powdered sugar
- 3 Tbsp lemon juice
- Water as needed for consistency
Other
- 3 large panettone paper molds
- Colorful sprinkles, for topping (optional)
Instructions
- Prepare the Dough Base: In a large mixing bowl, whisk together the warm milk, eggs, active dry yeast, sugar, melted butter (warm, not hot), salt, sour cream, and vanilla extract until fully combined. Gradually whisk in 4 cups of the flour until the batter is thick, resembling sour cream. Cover the bowl with plastic wrap and set it in a warm place or a warm oven at about 100ËšF to rise for 2 hours.
- Add Remaining Flour and Raisins: After the first rise, add the remaining 5 cups of flour one cup at a time, folding it into the batter with a silicone spatula until the dough no longer sticks to your hands, though it will remain slightly sticky. The dough should be soft. Stir in the raisins evenly. Cover again and let the dough rise in a warm oven (100ËšF) for another 2 hours.
- Shape and Second Rise: Divide the dough evenly into the three prepared paper molds. Be gentle to retain the dough’s airiness, avoiding pressing the dough down. Place the molds uncovered in the warm oven (100˚F) and allow the dough to rise for an additional 2 hours or until the molds are nearly full. Preheat the oven to 350˚F during this time.
- Bake the Bread: Transfer the molds to the middle rack of the preheated oven and bake for 30-35 minutes until the tops turn golden brown. Remove from the oven and let the breads cool to room temperature or just warm. Tear off the paper wrappers gently once cooled.
- Prepare and Apply Glaze: When the breads are at room temperature, whisk together powdered sugar and lemon juice in a medium bowl to make the glaze. Adjust thickness by adding a little water if too thick or more powdered sugar if too runny. Pour the glaze evenly over each bread. Optionally, sprinkle colorful sprinkles on top before the glaze sets to decorate.
Notes
- Ensure the milk and melted butter are warm but not hot to avoid killing the yeast.
- Rising times require a consistent warm environment around 100ËšF; use a proofing box or warm oven.
- Do not overmix the dough; folding flour in gently helps maintain loaf texture.
- The panettone paper molds can be sourced online, typically via Amazon.
- Glaze consistency is key to a smooth finish—adjust with water or sugar carefully.
- This bread keeps well for several days if wrapped or stored in an airtight container.
