Some of my Tlingit parishioners in Juneau, Alaska scoured second hand stores for rice cooker inserts and lined those with parchment paper. I like your recipes, videos and your happy mood & attitude while doing it:))). I will definitely be making this for Easter. Note they will probably not become the same deep golden brown since they won’t be in the oven as long – don’t overbake or they will be dry. In my experience even Russian speakers in most regions of Ukraine call it paska. I hope you love the recipe and Happy Easter! I did an egg wash prior to baking as did my Grandmother. Percent Daily Values are based on a 2,000 calorie diet. Thank you so much for being patient! Natasha, I split the dough and retarded it overnight and baked it up fresh the next morning. Followed directions and never had a problem before. How much do you think this would make approximately? Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Thank you so much for sharing this recipe! Just made them today, and they turned out amazing!!! One of my readers reported great results using a round springform cake mold but did not state if any adjustments needed to be made in baking time. Hi Carol, I did not grease the panettone liners. I’ll just have muffin sized Easter paska bread! Nutrient information is not available for all ingredients. Usually rising in a warm environment (100˚F) will make the dough rises almost twice as fast as room temperature. After 2h I put 5 cups of flour and let it rise again. Should I refrigerate or freeze to ensure the bread doesn’t dry out? No, I am not using convection mode. I actually used the dough for cinnamon swirl bread. Then you can add the rest of ingredients. EXCELLENT FLAVOR. Thank you for letting me know that works! My first time trying to make this)) absolutely loved it!! You state just trough yeast in with everything. Dough should be soft. Or active dry yeast? We are so happy you're here. Another reader said her larger 12-count mini breads were done at 17 minutes. And would you bake it the same time as most cupcakes? Thank you for sharing that with me Natalia! Too much? Thank you for that wonderful feedback! I was a little disappointed with the taste. ), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. I made this paska lastYesterday it tasted very good But it’s hard as a rock I do not know what I did wrong please help. Remove from the oven and preheat oven to 350˚F. I just made these today and all went well until I peeled off the paper mold. It took 10 more minutes to have it done. Maybe any other ideas how can I rise it properly? I hope that helps to troubleshoot the problem! Sounds like this is one of your favorite recipes! Hi Natasha, have you tied any European flours for this recipe or Russian flour, i wonder if they would be as good as Canadian flour for this recipe, i searched for Canadian flour here in Arizona since the last year without any luck so i bought all purpose flour from Europe and will try it tomorrow. Thank you for sharing those tips with us Sasha! Also, I used brown sugar and it gave it a caramel flavor and wasn’t too sweet( personally I think recipe calls for too much sugar). As I was too late to order a kulich form, I used my Austrian Bundt cake form. This Easter bread is rich, thick, and delicious. 1) I am going to half the recipe and bake 3 of them in 1lb molds (which is half smaller than your molds). Thank you for this recipe. Problem is, I don’t have those paper molds. The pressure to make a beautiful and tasty Easter bread consumed me but ALAS!!! I gave several paskas away to family. I’m sure you will love this. What’s the name and source of Canadian flour? Begin adding the remaining flour a cup at a time to form a very soft dough. That’s wonderful! I’m so glad you loved the recipe! I gave it a try, and it was a dream of a perfectionist. Random Recipes. Other ingredients are easy to measure, convert to oz and divide, but flour is important and I’d like to confirm directly from you, what do you think? Hi Theadore, the dough should be sticky after adding the flour – that is normal. Don’t want to mess it up One reader said she made 24 mini Paska with culinary parchment tulip cups and recommended baking at 350 for 15-20 min. Is that probably what made it sink? (Kind of new to baking, just want to make sure so I dont waste ingredients) So just checking if my extra spoon made it taste like this or if it is how you meant to be?…. Hi Molly, our readers have tried that with parchment paper and that worked. Hi Erika, we purchased Canadian flour at our local store. Read more comments/reviewsAdd comment/review. Kulich has been made by our family for generations. Natasha, Paska (also known as Kulich) is a classic Easter Bread. Only additions I made was adding orange and lemon zest and soaking my raisins in gin (I had no rum). Thank you, Natasha, for sharing this most excellent recipe! I’m hoping to make this for this weekend but all shops I’ve been to are totally sold out of active dry yeast – only instant dry yeast. My family loved it. My only modification was adding citron and blanched almonds to the raisins to give a nod to my Babushka’s paskhas and our family’s palate. After the first rise, the fragrance of the dough was divine and the texture was what I anticipated. My concern: why was the dough so sticky? Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours. What other flour can I use to complement? All of the grocery stores here in Chicago are sold out of bread flour. 9 cups all-purpose Canadian flour, divided ** (measured correctly) Worked absolutely well. I upped the salt to 3/4 tsp because I used unsalted butter no lemon zest and no egg wash but I did rub with butter when it came out of the oven. I'm Natasha Kravchuk. Can I make this recipe with a sourdough starter? Hi Natalia, to be honest I haven’t tried it so I can’t say for sure. I really want to make this but I don’t have the wide & long forms to bake it in. 2. Do you have any ideas or suggestions? Any tips? I’ve never made Paskas before, and it was a success from the first time. Bakery La Brioche Cafe Cake aficionados love how Bakery La Brioche does business -- cutting cake slices by the pound. Also, the very last question (sorry!!) Thanks for a great recipe. 350* for a half hour, these loaves were cinnamon-swirl perfection. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours. Paska, the Ukrainian Easter Bread is the traditional Eastern European Easter bread recipe made in my family for generations. Easily over an extra cup. We store our yeast in an airtight container in the refrigerator (a cold, dark place) to improve it’s longevity.