Paska (Easter Bread)

"This is an adopted recipe. Original intro: "This Russian-Mennonite sweet bread is traditionally served at Easter. This is my mother's recipe, which I prefer to all others. We always ate it for breakfast, along with coloured hardboiled Easter eggs." Thanks Zenith/Cornelia"
photo by PurpleJAF photo by PurpleJAF
photo by PurpleJAF
Ready In:
5hrs 30mins
8 loaves (approx.)




  • Peel and chop potato.
  • Boil until tender.
  • Drain, reserving water.
  • Mash the potato.
  • Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato) for 10 minutes.
  • Add a bit of flour to make a soft sponge.
  • In the meantime, warm the milk.
  • Pour it over 2 cups flour.
  • Beat until smooth.
  • Allow to cool slightly.
  • Beat egg yolks with 1 cup sugar.
  • Add warm flour mixture.
  • Add stiffly beaten egg whites.
  • Add yeast mixture.
  • Cover and let rise until light.
  • Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato).
  • Add enough flour to make a medium soft dough.
  • (It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.) Knead 10 minutes.
  • Cover and let rise to double its bulk.
  • Shape into loaves.
  • (You may make braided loaves, round loaves, or oval loaves.) Cover and let rise again.
  • Bake at 325 F until golden.
  • Be careful not to overbake.
  • Make icing (or glaze) with powdered sugar and milk.
  • Ice when bread is completed cooled.

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  1. I made this today for Easter dinner tomorrow. It was my first time making bread of any kind. It turned out great! I made three nice-sized round loaves and two dozen "muffins/rolls." I only gave it 4 out of 5 stars because it was my first time and the dough was very sticky. I probably could have added more flour, but I ran out. I also topped it with a powdered sugar icing. Overall great recipe. I'll use it again.



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