“Make this traditional Paska Easter Bread (Kulich) recipe for a sweet, festive treat perfect for Easter celebrations. This soft, buttery bread is studded with raisins and topped with a tangy lemon glaze, making it the ideal centerpiece for your holiday table. With easy-to-follow steps and simple ingredients like eggs, butter, and sour cream, this homemade Easter bread is perfect for gifting or serving at brunch. Bake this delicious Paska bread today and bring a touch of tradition and sweetness to your holiday celebrations!”

Ingredients:

2 cups + 2 Tbsp warm whole milk
6 large eggs, at room temperature
1 Tbsp active dry yeast
2 cups sugar
2 sticks unsalted butter (1/2 lb or 226 g), melted (if using salted butter, omit salt)
1/2 tsp salt
1/2 cup sour cream
1 tsp vanilla extract
9 cups all-purpose Canadian flour, divided
1 to 1 1/2 cups raisins (white or brown)

For the Topping:

2 cups powdered sugar
3 Tbsp lemon juice

What You’ll Need:

3 large Panettone paper molds (available on Amazon)

Instructions:

Prepare the Dough: In a large mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (ensure it’s warm, not hot), 1/2 tsp salt, 1/2 cup sour cream, and 1 tsp vanilla extract. Slowly mix in 4 cups of flour until the batter is thick and creamy, similar to sour cream. Cover the bowl with plastic wrap and let it rise in a warm place (or a warm oven at 100°F) for 2 hours.
Add Flour and Raisins: After the first rise, add the remaining 5 cups of flour, one cup at a time, mixing until the dough no longer sticks to your hands (it should still feel slightly sticky but not stick to your fingers). Use a silicone spatula to fold in the flour for ease. Stir in 1 to 1 1/2 cups of raisins. Cover the dough again and let it rise for another 2 hours in a warm oven (100°F).
Prepare the Molds: Divide the dough evenly between the three paper Panettone molds, being careful not to mix or compact the dough too much. Let the dough rise uncovered in a warm oven (100°F) for about 2 hours or until the molds are nearly full.
Bake: Once the dough has risen, preheat the oven to 350°F. Bake the bread for 30-35 minutes in the middle of the oven until the tops are golden brown. Let the bread cool to room temperature or until just warm before removing the paper wrappers.
Glaze the Bread: In a medium bowl, whisk together 2 cups powdered sugar and 3 Tbsp lemon juice. If the glaze is too thick, add a little water; if too runny, add more powdered sugar until the desired consistency is reached. Pour the glaze over the cooled bread. Optionally, sprinkle colorful sprinkles over the glaze before it sets.

Tips:

For a smoother texture, make sure your butter is only slightly warm, not hot, when mixing.
Let the dough rise in a warm place like an oven with the light on or a proofing drawer.
If you don’t have Panettone paper molds, you can use a regular loaf pan, though the shape will differ.

Variations and Substitutions:

Fruits: You can substitute raisins with dried currants or chopped dried apricots for a different twist.
Nuts: Add chopped walnuts or almonds for extra crunch and flavor.
Spices: For a spiced version, add ground cinnamon or nutmeg to the dough.
Glaze alternatives: Instead of lemon, you can use orange juice or a splash of vanilla extract for the glaze.

FAQs:

How long does the dough need to rise? Each rise should take about 2 hours in a warm environment, but the dough can take longer if the room is cooler. The dough should double in size after each rise.

Can I make this bread in advance? Yes, you can prepare the dough the day before, let it rise in the fridge overnight, and bake the bread the following day.

Can I freeze this bread? Yes! Once the bread has cooled and the glaze has set, wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature before serving.

Serving Suggestions:

Serve slices of Paska Easter bread with a cup of coffee or tea for breakfast or dessert.
Pair with a light fruit salad or yogurt for a balanced, festive meal.
This bread makes a great gift for friends and family during the Easter season, especially when topped with colorful sprinkles.

Why You’ll Love This Recipe:

Paska Easter Bread (Kulich) is the perfect blend of rich, buttery dough and sweet, plump raisins. With its golden, soft texture and tangy lemon glaze, this traditional Easter bread makes any holiday breakfast or brunch extra special. It’s simple to make and offers a festive treat that’s sure to delight everyone at the table. Whether you’re celebrating Easter or simply indulging in a delicious, homemade bread, this recipe will quickly become a family favorite!

Paska Easter Bread (Kulich)

Servings

servings

Prep time

hours

minutes

Cooking time

minutes

Ingredients

2 cups + 2 Tbsp warm whole milk
6 large eggs, at room temperature
1 Tbsp active dry yeast
2 cups sugar
2 sticks unsalted butter (1/2 lb or 226 g), melted (if using salted butter, omit salt)
1/2 tsp salt
1/2 cup sour cream
1 tsp vanilla extract
9 cups all-purpose Canadian flour, divided
1 to 1 1/2 cups raisins (white or brown)
For the Topping:
2 cups powdered sugar
3 Tbsp lemon juice
What You’ll Need:
3 large Panettone paper molds (available on Amazon)

Directions

Prepare the Dough: In a large mixing bowl, whisk together 2 cups + 2 Tbsp warm milk, 6 eggs, 1 Tbsp yeast, 2 cups sugar, 2 sticks melted butter (ensure it’s warm, not hot), 1/2 tsp salt, 1/2 cup sour cream, and 1 tsp vanilla extract. Slowly mix in 4 cups of flour until the batter is thick and creamy, similar to sour cream. Cover the bowl with plastic wrap and let it rise in a warm place (or a warm oven at 100°F) for 2 hours.
Add Flour and Raisins: After the first rise, add the remaining 5 cups of flour, one cup at a time, mixing until the dough no longer sticks to your hands (it should still feel slightly sticky but not stick to your fingers). Use a silicone spatula to fold in the flour for ease. Stir in 1 to 1 1/2 cups of raisins. Cover the dough again and let it rise for another 2 hours in a warm oven (100°F).
Prepare the Molds: Divide the dough evenly between the three paper Panettone molds, being careful not to mix or compact the dough too much. Let the dough rise uncovered in a warm oven (100°F) for about 2 hours or until the molds are nearly full.
Bake: Once the dough has risen, preheat the oven to 350°F. Bake the bread for 30-35 minutes in the middle of the oven until the tops are golden brown. Let the bread cool to room temperature or until just warm before removing the paper wrappers.
Glaze the Bread: In a medium bowl, whisk together 2 cups powdered sugar and 3 Tbsp lemon juice. If the glaze is too thick, add a little water; if too runny, add more powdered sugar until the desired consistency is reached. Pour the glaze over the cooled bread. Optionally, sprinkle colorful sprinkles over the glaze before it sets.

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