Ukrainian Paska(Origin: Ukrainian)
Ukrainian Paska is a rich, sweet bread with a tender crumb and subtle lemon flavor, perfect for festive occasions or special breakfast treats that delight with their classic charm.
Ingredients
Instructions
- Put milk and water in a saucepan and scald.
- Set aside to cool to lukewarm.
- Dissolve yeast cakes with approximately 1 tablespoon sugar and a little warm water.
- When bubbly, put in a large mixing bowl.
- Add the lukewarm milk and water to the yeast mixture.
- Mix and add approximately 2 cups of flour until the consistency is like thin sour cream.
- Mix well. Cover and leave in a warm place for 1 to 4 hours until bubbly.
Tips & Substitutions
For best results, ensure your ingredients are at room temperature before starting. If you don't have fresh yeast, you can substitute with 2 packets of active dry yeast. Adding a pinch of nutmeg or cardamom can enhance the flavor profile. Keep an eye on the dough during the rising phase; it should be doubled in size but not overproofed.
Serving Suggestions
Paska is traditionally enjoyed during Easter, often served with butter or a sweet cheese spread. It pairs beautifully with Celery Root Puree as a savory contrast. You can also serve it alongside fresh fruits or a light salad for a balanced meal. Enjoy it toasted for breakfast or as a delightful snack.
Storage & Reheating
To store leftover Paska, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, freeze it in slices and reheat in the oven or microwave when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Ukrainian Paska(Origin: Ukrainian) contains roughly 5554 calories, with 70g protein, 344g carbohydrates, and 456g fat. It is an excellent source of dietary fiber (141% of the Daily Value), protein (140% of the Daily Value), and iron (82% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1315mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, keep in mind that the texture may be denser, so you may need to adjust the liquid slightly.
Is there a way to make Paska without eggs?
To make a vegan version of Paska, you can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of either with 2.5 tablespoons of water and let it sit until it thickens. You can also use unsweetened applesauce or silken tofu as alternatives.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels airy to the touch. You can gently poke your finger into it; if the indentation remains, it's a sign that the dough has risen sufficiently and is ready for the next step.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).