Paska Easter Bread Recipe (Kulich)
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Paska (also known as Kulich) is a classic Easter Bread. It’s a wonderful Easter tradition shared by Russian and Ukrainian people. This recipe comes from my aunt Tanya and cousin Lena; thank you so much!
Easter only comes once a year so don’t panic when I tell you how long it takes to make this. First I will tell you how soft and delicious it is. Then I’ll explain how you will feel like a domestic diva once you’ve got this under your belt. After that I’ll convince you that this bread makes for an incredible french toast (like really, really good!).
I’ll also mention that the active time for this recipe is about 30-45 minutes and the rest is oven/rising time. Then, and only then will I tell you that it takes basically half the day to rise. I made it a couple weeks early just so I could photograph it and share the recipe with you. I’m going to make it again for Easter. See, that means it was worth it.
Thank You Lena and Aunt Tanya for this wonderful recipe; It’s a keeper for sure. My parents and sister tried it and were raving about it.
Ingredients for the Kulich/Paska:
2 cups + 2 Tbsp warm milk (I used whole milk)
6 eggs, room temp
1 Tbsp active dry yeast
2 cups sugar
2 sticks unsalted butter, (1/2 lb or 226 grams), melted (if using salted butter, omit the salt)
1/2 tsp salt
1/2 cup sour cream
1 tsp vanilla
9 cups all-purpose Canadian flour, divided ** (measured correctly)
1 to 1 1/2 cups raisins (white or brown)
**On Flour Substitutions:
Canadian flour is made in Canada has a higher gluten content and produces a softer bread than American all-purpose flour. It is available in Cash and Carry, Winco and Canada of course! Several readers have reported great results with American all-purpose flour but because Canadian flour has a higher gluten content, you often need to use more American all-purpose flour, so keep that in mind if you substitute. Read helpful review below:
One of my readers, Natalia, shared this amazing review with her flour substitutions:
“I want to thank you for this wonderful Paska recipe. My family loved it. I made a half of the recipe, That was enough to make two medium and two small breads. I used the King Arthur’s bread flour (4 cups) and 1/2 cup of a/p flour (I was running short on bread flour). It turned out amazing. I’ve never made Paskas before, and it was a success from the first time. Thank you!!!”
For the Topping:
2 cups powdered Sugar
3 Tbsp Lemon Juice
What you’ll need:
3 Large Panettone Paper Molds (4.8″H x 6.75″ W); we purchased them on Amazon (you can also buy the mini ones and make baby paskas; I Imagine those would be adorable, but you’d need to adjust the baking times for sure). My husband actually discovered these molds and they were great!
How to Make Paska Easter Bread Recipe (Kulich):
1. 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 (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
Note: Do not put the mixture in a hot oven or it will deactivate the yeast and it won’t rise; yep we learned this the hard way and an entire batch ended up in the garbage can. So either put it in a warm 100˚F oven or put it in a warm spot in the sun.
2. Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but won’t stick to your fingers). I find it’s easiest to stir in the flour with a stiff silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
3. Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
4. Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
5. Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it’s too thick or a little more powdered sugar if it’s too runny. Pour the glaze over each cooled Easter bread.
Top with sprinkles, which just make these seem so traditional and festive. I remember having lots of sprinkles growing up. I’ll put sprinkles on my next one and post it.
Paska Easter Bread Recipe (Kulich)
- 2 cups + 2 Tbsp warm milk, I used whole milk
- 6 large eggs, room temp
- 1 Tbsp active dry yeast
- 2 cups sugar
- 2 sticks unsalted butter, (1/2 lb or 226 gr), 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; we purchased them on Amazon
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 (just warm, not hot!), 1/2 tsp salt, 1/2 cup sour cream and 1 tsp vanilla. Whisk in 4 cups flour. Your batter will be thick like sour cream. Cover bowl with plastic wrap and let it rise in a warm place or a warm oven (about 100˚F) for 2 hours.
Add 5 more cups of flour; one cup at a time or until the dough no longer sticks to your hands (it will still feel sticky but wont' stick to your fingers). I find it's easiest to fold flour in with a silicone spatula. Dough should be soft. Stir in 1 to 1 1/2 cups raisins. Cover and let dough rise another 2 hours in a warm oven (100˚F).
Divide dough evenly into the three paper baking molds; try not to mix it or stomp it down too much. Let dough rise uncovered in a warm 100˚F oven for an additional 2 hours or until the molds are almost full. Remove from the oven and preheat oven to 350˚F.
Bake at 350˚F for 30-35 minutes in the middle of the oven until the top is golden brown. Let cool to room temp or just warm and then tear off the wrapper.
Once the Breads are at room temperature and wrappers are off, get your frosting ready. In a medium bowl, whisk together 2 cups powdered sugar with 3 Tbsp lemon juice. Add a little water if it's too thick or a little more powdered sugar if it's too runny. Pour the glaze over each cooled Easter bread. Traditionally, these are topped with colorful sprinkles before the glaze sets.
Read comments/reviewsAdd comment/review
These are amazing! (We’re going to try them right now)
Awesome! I’m glad you love them Lena, thanks for sharing your great review! 🙂
Love the recipe!
I wonder why my glaze is see-through on the bread, not solid white like yours 🤔
Hi Rodica, it could be a difference in the proportion of powdered sugar used – a see-through glaze usually indicates you need to add more powdered sugar.
I’ve made this recipe for several years now and love it. So tasty! It reminds me of Ukraine 🙂
Unfortunately, some of the times I’ve made this, the paska has developed large holes during the final rise (in the panettone molds). It looks like 2 of my 3 paski this year have holes inside. Any idea what is making my dough do this?
Hi Emily, I haven’t had that experience but it may be due to letting the bread rise at too high of heat – it would rise faster and taller which could possibly cause gaps.
Hi again! Can I use bleached flour for this recipe?
Hi Diana, that should still work fine.
Hi! Can’t wait to try your recipe! Will be using the panettone paper molds for the first time. Is it necessary to spray the inside of the molds with Pam before putting in the batter? Thanks so much.
Hi Kate, these are like parchment paper so they have some non-stick properties. I do not grease them and it works well 🙂
Natasha, how would you advice to store already glazed Easter bread for a few days?
**Thank you so much for your amazing recipes. I have used many of your recipes and the outcome is always a delight**
Hi Vira, if it is already glazed, cover loosely but fully with a plastic bag (or place in a cake container so you don’t have anythng rubbing against the glaze) and store at room temperature overnight.
This looks so good, and a very traditional. My grand mother mad a similar recipe. They did not put frosting on top, Think it was brushed with butter and honey. Grand mom also, put the finished bread, hardboiled eggs and the ham to church to be blessed. We had this bread every yr at Easter.
Have a beautiful and blessed Easter Sunday. I love all you do
Barbi/ AKA A J Jones
I love how some recipes bring back the fondest memories! Thanks for following and have a great Easter Barbara! 🙂
My oven temperature wont get any lower than 170 degrees F. Do you have any suggestions on what I should do?
Does your oven show the temperature as it is preheating? If it does, you can shut it off before it gets above 100. If it doesn’t, heat it to 170˚F then turn oven off and prop the door open for a few minutes. Set the pan on the oven rack over a towel so it doesn’t get too hot from the rack, then prop the door open with a wooden spoon and let rise in the warm oven.
I have found that raising bread is best done in a small room, like a guest bathroom, with a space heater! It should feel like a sauna.
Great tip Mary, thanks for sharing! 🙂
Just finished baking these, I used one large, one medium and 6 small molds. Dough is so soft and delicious! Thank you Natasha for great recipes! Happy Easter!
You’re welcome! I’m glad to hear the recipe was a great success. Thanks for sharing your great review and have a wonderful Easter!
Hello! Great recipe; love the authenticity of it. Question though: is it possible to reserve some of the dough to make a small braided cross to bake on top of it? Any tips for this option?
Hi Nick, I think that could work to reserve some of the dough. You might use toothpicks to keep the cross design in place so it doesn’t shift and get misshapen. This video from Martha Stewart (around the 3 minute mark) shows some cool tips on the design.
Hello Natasha! I just made this paska for this Easter Sunday dinner. What is the best way to store it for the next three days? Plastic wrap? Will it keep on the shelf? Should I wait to frost it on Sunday? Thank you!
Hi Carolina, it might be easiest to store them unglazed. I would wrap them unglazed and keep at room temperature then glaze on Sunday and keep uncovered after glazing.
I made my Easter breads using this recipe the the other day. Oh boy, the rising process takes all day! Besides vanilla extract I added lemon extract to the dough, as well as raisins, chopped dried apricots and a little bit of pecans (Yes, I like my Easter breads full of flavors)
So, the dough turned out tasty – I love the combination of vanilla and lemon. But the texture of the bread didn’t turn out very well. The dough is WAY too dense. No volume or airness. Did you ever run into this problem? Thinking, I should have added some baking powder, or maybe less flour… Followed the recipe carefully.
I used slightly smaller paper cups, but I also reduced baking time for at least 5 minutes.
Anyway, thanks for the recipe!
Hi Ksenia, I haven’t had any issues with this being too dense. A couple of things – Make sure your yeast is fresh. Also, it is important to make sure not to use milk that was too hot or keep the dough to rise in an area greater than 100˚F. If the mixture gets too hot, it can deactivate the yeast and then it will not rise or bake up properly.
Hi Natasha! Do u use bleached or unbleached Canadian flour? Thank you!
Hi Diana, I believe it was bleached.
Hi Natasha! I really want to make this recipe on Saturday. And I know all of ur recipies turn out great but I have a question do u have to put all together like in the first step- milk and eggs and let it rise for 2hrs? Eggs won’t go bad? Like it ur poppy seed rolls recipe it’s milk yeast and sugar and let it rise… I just wanna make sure I won’t mess up by putting eggs and keeping them for so long in there to rise
Hi Alina, no worries, its pretty typical to have egg in the dough that requires rising. I never had health concerns with that. I have another Easter recipe coming up today so stay tuned.
Thanks! I don’t have health conserns just looked weird haha
Yay thnks for posting new reciepies! HOWs ur progress with the cook book? 🙂
Hi Alina! We are going to put more focus on the cookbook once we are settled in our new house so the photography and everything is consistent in one location and because life is a whirlwind right now 🙂
I love this recipe it’s practally foolproof. I’ve tried other Easter Bread recipies and failed several times. It’s easy and delicious. I put lemon extract as well as the vanilla extract. I used loaf pans and devided the tough into four equal parts. Came out great.
I’m glad to hear how much you love this recipe Kimberly! Thanks for sharing your fantastic review with other readers!
Hi Natasha, love all your recipes! I have Russian all purpose flour is that ok and can I use orange appeal and orange flavor thanks in advance
Hi Helen, I’m not sure what the difference is in Russian all-purpose flour – I haven’t experimented with it so it is difficult to guess how that would affect the texture. I think orange peal and extract should work fine 🙂
I made this, put dough in pans I had available, filled half way and they all came out great! I let others try and they commented that this was way better then what they make. So, nice complements from good bakers. Thank you for a great recipe.
My pleasure Gabrielle! I’m happy to hear the recipe is a hit. Thanks for sharing your excellent review!
Hi Natasha, I am the designated kulich maker in the family. My mother’s recipe calls for 20 yolks and no sour cream. The texture is pretty dense but moist. We also add cardamom and saffron to the milk, and almonds with the raisins. I think I will try adding some sour cream this year. I’m also going to combine the ingredients like you did, adding more flour after letting it rise… Thank you!
You’re welcome Danielle, please let me know what you think of the recipe!
My mother baked hers in a coffee can and used parchment paper to extend the top a bit. It worked great. Also, her family way was to have citron and currants rather than raisins and cranberries. I’m sure each family developed their favorite way over the years. For those who haven’t had it before, try it because it is richer than Panettone and with a denser texture so does better with butter and jam, as french toast and of course with pashka.
Really great tips Christina, thanks for sharing!
what do you use to cover the dough with while rising in a warm oven?
Hi Debra, I used plastic wrap over the top of the bowl.
Thank you very much for posting! I have not had kulich in about 30 years! After I left the house, my mother started to buy pantone for Pascha, but it never was quite the same. And all those childhood memories I have of Mom, and my Aunt Shura, making kulich in coffee cans just days before Pascha, were wonderful. I even found Orthodox themed molds on ebay! Although not an expert cook or baker, I’m fairly confident can make these this year, and impress my Irish descended bride, and 7 year old son, Aleksei!
Thank you again…
My pleasure Andrey! I’m glad the recipe brings back fond memories. Please let me know what you think of it!
If using a dark spring form mold how should I alter the cook time and heat?
Hi Mischa, I haven’t tested these out in a springform but I’m assuming it would work well. 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. A wider and shorter paska would need less baking time though than a taller narrower one.
Thank you! I’ll let you know how it goes. Will King Arthur Brand bread flour work or should I use AP?
I haven’t experimented with so can’t make a recommendation. If you try it, let me know how it goes.
Thanks for the recipe. I’m from Russia, and grew up having Kulich every Easter. I’m going to try your recipe this year. What is the best way to store it? How long does it stay fresh? I’m thinking of making one for my in-laws from out of state. It will likely take a few days to get there. Will it stay fresh? Can I make the breads in advance and freeze them?
Hi Ksenia, we usually let it reach room temperature and then cover and store at room temperature overnight. If shipping them, I think it would be smart to freeze them and send them frozen. Here is some good information on sending breads in the mail.
I want to try this recipe in smaller molds. How full should each mold be at the beginning, before it rises again? I’ve seen some recipes fill their molds about 1/3 of the way. Does that sound right for your recipe as well? Thanks!
Hi Marina, you will have to experiment since I’m not sure what sizes you have and I haven’t tested with varieties of sizes to be honest. I was hoping to do that before Easter this year but am not sure I will get to it. I would probably fill them about halfway in the molds. Sorry I can’t be more helpful! 🙂
Thanks for the tip. Filling the molds half way worked perfectly. I reduced the bake time to 25 minutes, as many readers suggested (I used 28 oz cans as the baking molds). I made these over the weekend, and they turned out great.
You’re welcome Marina! I’m happy to hear that, thanks for sharing!
Natasha, I am planning to try this year. I’ve never used the panettone paper molds, how large is large? The largest I’ve seen online are 7″ in diameter. Is that large?
Hi Barbara, I have the dimensions and direct link to the ones I purchased on Amazon under the “What you’ll need:” section. I hope you love the recipe!
I’m preparing to bake my mother’s paska w/24 yolks. What is the texture with your recipe? My mother has never put sour cream in her paska and I’m wondering what the difference is. Is your paska dense like pound cake or light? Thank you.
Hi Lesia, it is somewhere in the middle between heavy and light – similar to a pound cake but a completely different crumb. It isn’t terribly dense or dry like some I’ve tried. I’m curious about the 24 yolks though – thats alot! 🙂
Natasha.is Paska the same as Babka bread? We get Babka at our church bake sale during Easter I was just wondering what the difference is. One day I’m going to try this recipe.Thank You.
Hi Kate, we typically refer to this babka recipe when making babka :). This Paska dough is a little too moist/wet of a dough to shape it into a babka without some modifications 🙂
Blessings for doing this.
I am looking for a Kulich recipe to go with the Cheese Paska that I make. I love the suggestion for using Panettone Paper Molds! Getting these out of a coffee can has been what spooked me off of making these in the past.
Holy Theophany Orthodox Church, Colorado Springs (OCA)
I’m happy you find the recipe helpful! Please let me know what you think if you decide to try it!
With my Russian/Austrian heritage, I grew up eating Kulich every Easter & can remember my Mother baking it in metal coffee cans. They always turned out perfectly; so pretty & tall.
I’m glad the recipe brings back fond memories Elisabeth! Thanks for sharing! 🙂
Thank you for this lovely recipe, I added some lemon extract, and soaked the raisins in rum – it was delicious!!!
Since I’m in Canada, do you think next time I should try making these with canadian bread flour, or should I stick to AP? I dont know what will the affect of bread flour be.
Hi Rhoda, any flour that says “made in Canada” will work best in this recipe. From my research, Canadian flour has a slightly higher gluten content so it requires a little less flour and the dough is softer. If you can get Canadian flour easily, I would suggest that 🙂
hello Natasha. i’m desperate to try making this bread today but was wondering if parchment paper would be good to use instead of those baking paper molds. can you please let me know if you can, thank you so much. also can i use a dutch oven with parchment paper inside to bake my easter bread there? thank you.
Hi Lily, Parchment paper should work! I hope you love this recipe!
Buongiorno Natasha volevo farti i complimenti per il tuo blog e chiederti alcune cose riguardanti la ricetta del pane Pasquale,amo molto sperimentare nuove ricette specialmente quelle di famiglia con una tradizione mi trasmettono gioia.Ora veniamo a noi il quesito è sulla farina io ti scrivo dall’italia e la farina canadese da noi non la trovi come posso sostituirla?ultima domanda le tazze di farina a quanti grammi corrispondono?(9 tazze di farina canadese per tutti gli usi, divisa)cosa intendi?mentre per il lievito posso usare quello di birra fresco oppure quello disidratto?Grazie ancora per le tue bellissime ricette ti auguro una splendida giornata.Gaby
Hi Gaby, I did my best to translate your comment but some of it may not have translated correctly so here goes! 🙂 I haven’t tried any bread called “bread Pasquale” so I’m not sure about that one. All-purpose flour generally is useable in recipes that call for Canadian flour, but the amount required will be a little more since Canadian flour is higher in gluten than American All-purpose flour, but I’m not sure about the gluten content of Italian flour to be honest. Here is our post on measuring where I linked to a good chart of conversions.
Pasquale means Easter in Italian How much higher is the gluten in Canadian flour as i can’t get this in Australia
Hi Beatrice, I honestly do not know the exact gluten content. I might have to be a google search. I hope you are able to find that answer and sorry I can’t be more helpful. I think I need to retest and make this work with All-purpose flour! 🙂
Made them today, amazing taste, light and fluffy. Used all ingredients per recipe. Wow, just like you said worth the wait time! Thanks!
Awesome, I’m happy to hear how much you love the recipe! Thanks for sharing your fantastic review!
hi Natasha, thank you for sharing all these wonderful recipes and I stumble on this bread recipe while searching for panettone. your paska bread use all-purpose flour, can I substitute it with bread flour instead and if I use bread flour, do I need to knead it till the gluten developed ?
Hi Junei, thank you for that nice compliment :). One of my readers wrote in with the following review: “I did not have Canadian flour, so I used half bread flour (King Arthur) and half all purpose (King Arthur). The dough rose nicely, paskas tasted great. Everyone loved them!” I hope that helps! I haven’t tested it with only bread flour so it’s difficult to say how it would affect the overall consistency. I think it’s worth experimenting though. Canadian flour has a higher gluten count as does bread flour.
Forgive me if I missed it somewhere in the answer to questions, but in the recipe I don’t see where the recommended amount of kneading time is given, only to keep adding flour and set aside to rise several times. But I assume this recipe does need to be kneaded, no? I should have written sooner; I’m in the middle of making it right now so I’m really hoping I do this right. It looks so delicious. I’m in Israel and I have a dear Russian friend and her father here I wish to share one of the loaves with. Your site is very beautiful and I’m thrilled to have discovered it. Many thanks! Rachel
Rachel, thank you for writing in 😀. There is no kneading time required, just allowing the dough to rise in the warm temperature.
I ended up doing as you said, by default, because I could sort of tell it shouldn’t be kneaded by the time I reached the later part of the instructions. So I went ahead and baked three small cylinders and one large pyrex bread loaf. All came out beautiful and I am duly impressed! Thank you so much for this delicious recipe and for your very prompt reply. I grew up in Wenatchee, Washington, not so far from where you live. It’s a small world.
I am so glad you enjoyed the recipe!! 🙂 Thank you for the awesome review and I agree, it is a small world! 🙂
Perfect recipe! Just like in my childhood memories. It was delicious and it’s not near as complicated to make as I thought it would be. It was my first time baking with active dry yeast so you know it is fairly easy to make. I followed the recipe exactly except I used my own bakeware which I brushed inside with organic coconut oil. The only thing that didn’t turn out like in the photos was the icing – it was not nearly as white but that wasn’t a problem. I sprinkled on top of it some powdered sugar and sprinkles and it turned out beautiful! My grandma would have been proud. Can’t wait to make it again! My husband loved it. Thank you Natasha!
My pleasure Tatiana! Thanks for sharing your awesome review!! 😀
Natasha – I love your recipes because they are adjusted to the US / Canada products, everything I have made so far was great (blueberry lemon cake, storybook cake roll and paska). Paska came out exceptionally well. I ordered the same molds you used (and I did have a little issue with it sticking, too, so I might spray it next time, but no big deal). I did not have Canadian flour, so I used half bread flour (King Arthur) and half all purpose (King Arthur). The dough rose nicely, paskas tasted great. Everyone loved them! Thank you, love your website!
You’re welcome Yulia! Thanks for following and sharing your wonderful review!
Happy Easter Natasha! I want to thank you for this wonderful Paska recipe. My family loved it. I made a half of the recipe, That was enough to make two medium and two small breads. I used the King Arthur’s bread flour (4 cups) and 1/2 cup of a/p flour (I was running short on bread flour). It turned out amazing. I’ve never made Paskas before, and it was a success from the first time. Thank you!!!
You’re welcome Natalia! Thanks for sharing your wonderful review! 🙂
I made this recipe today for Easter and it tastes delicious but it did not rise as much as I think it should have. It’s kind of a heavy dense loaf but very tasty. I’ve been making bread for years so I don’t think it was my technique. The only thing I can think of is maybe it was the flour I used. I used Arrowhead Mills organic unbleached all purpose flour. The dough only took 41/2 cups of flour on the second addition. I would like to try it again using the flour recommended. This is the only Paska recipe that I’ve come across using sour cream. I truly love the flavor. I also love many of the other recipes on this website. Especially the Borchst!
Hi Tonya, I’m so glad you liked it!! Just a few troubleshooting things: was your yeast fresh and did you use regular yeast and not quick rise or instant yeast? Also, you might try slightly less flour next time and be sure not to let the dough rise in an oven that is hotter than 100˚F which will ruin the yeast and stop the rising process – the same thing with not using hot butter – it can harm the yeast’s rising process. I hope that helps!! 🙂
Hi Thanks for sharing this recipe. I am excited to try it. I have a few questions… 1st: have you ever cut the recipe in half? I know some recipes don’t seem to do well with that for some reason.
2nd: Can this recipe be used for the braided top bread I see pictures of or if that a different kind of bread.
3rd: I can’t find Canadian flour but have bread flour and all purpose. Would you suggest one over the other or a mix of the two?
Hi Katherine, this one should work fine with cutting the recipe in half. Also, it won’t work well as a braided bread because the dough is too sticky to braid. I would suggest this Easter bread dough for braiding. Also, that braided Easter bread recipe that I have posted uses all-purpose flour if that makes your life easier :). For this one, the best substitute will be Bread Flour followed by all-purpose flour but the measurements might be a little different since you typically need more all-purpose or bread flour versus Canadian flour.
Thank you so much for the help! Have a wonderful Easter 🙂
You’re very welcome and I hope you have a Happy Easter also!!
hi Natasha, thank you for sharing all these wonderful recipes I am aware that substituting bread flour to Canadian flour is possible for this recipe. but, do you care to share the measurement for bread flour ? thank you so much
Hi again! Without running the test myself, it would be difficult to guess. I was scrolling through comments a bit more and another reader wrote in with the following which should help: “I made a half of the recipe, That was enough to make two medium and two small breads. I used the King Arthur’s bread flour (4 cups) and 1/2 cup of a/p flour (I was running short on bread flour). It turned out amazing.” I realize I have the most amazing, sharing readers! 🙂
Thanks for clarification in the active yeast amount. One more question please, I did not spray the paper molds and when I removed them they came off with the sides of paskas. Should I have sprayed the paper molds?
Hi Elena, I wonder if it was the type of mold – I haven’t had them stick on me before – it should peel off pretty easily but I don’t think it would hurt to spray the molds if yours got stuck. I hope they still looked beautiful!
Hi Natashenka! I love your website! I use your recipes all the time!! I have a question about the active yeast , is it ok if I use bread mashine yast or rapid rise yeast in this recipe?
Thank you! I’m so glad you like the recipes! I have not tested the other two as this recipe is intended for regular active dry yeast.
Hi Natasha! Thank you so much for such a great and easy recipe!!! My Paskas are in the oven now and look great!!:) can’t wait to try them!! I had a question, after you put the glaze on and sprinkles, can you wrap it in plastic wrap? Or is it ok to put the glaze on the next day? I want to make sure they stay fresh and soft for Easter. Thank you:)
Hi Luda, I like to put the glaze on and sprinkles the same day it is made but you can do it either way if you keep the bread wrapped in plastic wrap. If you do glaze first, make sure the bread is fully at room temperature and the glaze sets completely before covering in plastic wrap and leave the breads at room temperature overnight.
I use 46oz juice cans, but can’t wait to try your recipe version. I’ll just have to make sure it doesn’t overcook. We like the tall skinny shaped loaf because it is easy to slice!
Please let me know what you think of the recipe if you decide to make it!
How many grams of dry yeast in 1 tbsp? I used 1 packet and it was equal 1 tbsp, however on the back of the packet it said that one packet =2 x 1/2 tsp. Very confusing …. so I ended up with about 14 grams (almost 2 packets of dry yeast) and it kulich did not taste really good…
Hi Elena, 2 packets is too much for this recipe – since yeast comes in different packaging – some in packets and some in bags, it’s easiest to just put in the measurement in measuring spoons. A Tbsp of yeast is about 8.5 grams. The packets of yeast that you have are 7 grams each.
Made kulich this weekend. My first time trying to make this, absolutely loved it! Thank you so much
You’re so welcome! I’m happy you enjoyed that Ina!
You don’t specify what kind of yeast to use…….is it traditional, quick rise or rapid rise ??
Laura, it’s traditional active dry yeast Red Star brand.
Hello Natasha, what would be an ok substitute for the panettone mold? Can’t get one fast enough for Easter but want to make paska!
Hi Lilya, if it helps, they do sell them in stores like Williams Sonoma :). I have had one of my readers report great results baking these in 4 loaf pans. The bake time might be slightly less since you’re dividing into 4. Some of my readers have reported baking them in metal coffee cans (definitely line with parchment in that case), Also, one of my readers Elli, wrote that they used a nine inch cake pan, and 12 cup bundt pan stating “I did grease them very well! I think it was exactly 35 min for both, though my circled “paska” came out a little darker than my perfectly golden “bundt” paska, but thats ok because i just covered it up with the glaze and way too many sprinkles lol” I hope that helps!
My grandma uses an old Russian recipe, and we use all kinds of canned food bottles. We also make a different frosting. When it dries, (it dries very quickly, about 5-10 min) it’s very sugary. It is crunchy, because you don’t incorporate the sugar completely. It really complements the paska.
I agree and thank you for sharing that with us! 🙂
Hi, I’m wanting to make this this weekend. Am in the UK but have got the Canadian flour. I have always made one before in a large old coffee can/formula can. Do you think I can use this recipe and put it into one dish to make one – mine have been about 25 cms tall before?
Hi Liubov, I haven’t tried this recipe in the cans before so I’m not sure about how the bake time would need to be modified if at all – If the cans are the same width as the molds in this recipe and you divide into 3 cans, I imagine it would be a similar bake time. I wish I had a better answer but I really haven’t tested it that way. You might line the cans with parchment paper so it comes out easier.
Hi! I make this recipe every year for Easter and it always comes out wonderful. However I always remember that my oven doesn’t go below 170 degrees. Any advice on what to do?
My previous oven was that way, so I do have a few things I could suggest. Does your oven show the temperature as it is climbing up? If it does, you can shut it off before it goes above 100. If it does not, you can heat it to 170 then turn the oven off and prop the door open for a few minutes, set the pan in the oven over a towel so they don’t get too hot from the baking rack, then prop the door open with a wooden spoon and let them rise in the warm oven.
Thank you! That was very helpful!
One last question. Should I leave it propped the whole two hours?
No problem! Once the oven is just warm (no longer hot and at about 100˚F), you can close the oven door to keep the heat in better.
Hi Natasha, i was wondering if you tried making this recipe with poppy seeds instead of raisins? thank you !
Hi Olya, I love the raisins and the little tangy sweet pop of flavor that they add but I think you could make it work with dry poppy seeds maybe mixed in with the flour.
Hi- I just wanted to know how to tell if the bread is ready when using different size pans- does the toothpick test work? I really want to avoid over baking!
The toothpick test does not really work when making bread. You will have to make a judgment call based on the size of the pan and bake longer if the bread is thicker and bake less for smaller sizes. There have been readers that have written in with various sizes and baking times over the years, so it may help to search through the comments.
Ok I followed the recipe to the letter the only difference is I used coffee cans lined with parchment. It came out raw in the middle any suggestions? The cooked parts taste amazing.
Hi Carol, I wonder if you just need to bake a little longer if it is in the coffee cans vs in the paper molds. Depending on how raw it was, try adding maybe 10 minutes to your baking time.
I don’t have time to order the paper you use to bake the Paska. Have you baked them in regular loaf pans? (I **hope** so!) I really want to surprise my family this year, and make my own.
I think that’s a great idea! I haven’t tried baking these in loaf pans but one of my readers reported great results baking in 4 loaf pans. The bake time might be slightly less since you’re dividing into 4.
Regarding your recipe for Paska/Kulich, I didn’t see any instructions for kneading the dough. Does this dough rise without kneading?
Hi Lisa, yes once the flour is all well incorporated, it rises without kneading.
Would it be possible to make mini-paskas? in cupcake cups?
Hi Terri, there were several people that reported great results making mini paska breads. One reader said she made 24 mini Paska with culinary parchment tulip cups and recommended baking at 350 for 15-20 min. Another reader said her larger 12-count mini breads were done at 17 minutes. 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. You might check one of them for doneness.
My first year in an Alaskan village and the Russian Orthodox people love their kulich! I baked this recipe substituting Greek yogurt for the sour cream (because that’s what I had on hand) and it turned out beautifully! I baked it in two cleaned out coffee cans. One for our family and one for my girls’ teacher. Thank you for your wonderful recipe: a new annual tradition!
Amber, thank you so much for sharing that with us, I’m so glad you liked the recipe 😀
Thanks for this recipe! I made it last year and will make it again this year. I even made it into French toast afterwards 🙂
I have one correction to make, the amount of time it takes is wrong on the “recipe card”. You have 6 hours 5 minutes for the total time but there is 6 hours of rising time and 30 minutes of baking time plus prep. I think it took me close to 8 hours last year.
I’m so glad you enjoyed it! Thank you for bringing that to my attention – I completely miscalculated. Thanks again! 🙂
Thank you for amazing recipe!
l made your Pasha last year and it’s was really good.
l have a question. Do you think l can make it without sugar or reduce amount of it? Or maybe Swerve or coconut sugar? l know yeast need sugar.
Also can you post please ingredients in gramms? It will help a lot.
Hi Tania, I’m so glad you liked it! I really haven’t tested this with less sugar or using any kind of sweetener substitute so you may have to experiment. Yeast definitely does need sugar but you could probably cut it down some and still have the yeast function properly. I’m just not sure what to suggest without testing that myself.
Thank you for sharing this recipe! I have 2 questions:
1) Regarding Step 2: when mixing in the additional cups of flour, are we mixing with our hands from the get-go? Or mixing with the whisk first, and then switching to hands?
2) After letting the dough rise the second time, do we keep the bread inside the oven and then raise the oven temperature to 350 degrees?
Thank you! I’m planning on making this for my church for Easter Sunday. Fingers crossed it’ll end up okay!
Hi Ruth, Both great questions and I just updated the recipe to clarify. In Step 2: I usually mix with a spatula at that point – I use a firm silicone spatula because it doesn’t stick to the spatula and is less messy but you can use your hands or a kitchenaid dough hook if you prefer. After the bread is done rising, remove from the oven and preheat oven to 350˚F.
Oh, I didn’t receive a notification that you replied! Thank you for clarifying 🙂
While I have never made this Paska recipe, I have made my mothers recipe for 35 years. I always bake ahead and freeze it, removing it from the freezer on Holy Saturday to defrost. I usually pop it into the oven to warm it for Easter breakfast. The recipe I use does not have the glaze, but I don’t see why you couldn’t freeze it un-glazed and glaze when you’re ready. Also, I always make in round casserole dishes. The loaves are larger but not as tall. The paper molds are very cool…might have to try them! 😀
Thank you so much for sharing! 🙂
well, i’m just wondering how anyone can possibly find time to make this during Holy Week. Do most people freeze it then thaw on Saturday afternoon? if so, are there any tips about freezing & thawing?
Looks like a wonderful recipe! Thank you for sharing it!
Hi Maria, I haven’t tried freezing but I think that would work. Maybe someone else has insight into freezing kulich?…
I know Holy week is absolutely packed with liturgies . I never froze it. I usually dedicate the Holy Saturday for baking it.
I know our priest froze it and it was fine.
Here is a picture from last year, my girls and I used Natasha’s recipe.
Thank you so much for sharing that!! 🙂
Never ever in my life I even attempted to make a Kulich but your recipe does not look complicated so I decided to give it a try this year. I have a question regarding flour. I do not have Canadian floor, instead I have bread flour and whole wheat pastry flour. What would be the best way to substitute Canadian flour?
I have tried with various recipes to substitute over the years and nothing is quite like it – I’ve tried bread flour and cake flour and all purpose flour with corn starch and I haven’t had success replicating it exactly. Your best bet is probably a bread flour since it does have a slightly higher gluten content than all-purpose flour and Canadian flour does have a higher gluten content from what I’ve read. The measurements of flour will likely be slightly different so follow the instructions per step #2 adding flour: “until the dough no longer sticks to your hands (it will still feel sticky but wont’ stick to your fingers). Dough should be soft.”
How about self rising flour? I always making this recipe with self rising flour, or higher sort of flour from Russian store…
Hi Alla, I haven’t experimented with that so I can’t say for sure. If you test it out, let me know. I checked the comments on this recipe and no one else has reported using it either. Sorry I can’t be more help!
I used this recipe for two years in the row and will be using it again this year for Easter.
Thank you, I love your website!
You’re welcome Natalia! Thank you so much for following! 😀
Natasha, can these be made a few days ahead? We won’t be home from a trip till Easter morning, but I would really love to have one of them on Sunday. Thank you!
Hi Nadya, yes these can be made ahead but as with any bread, they won’t be as soft as fresh. The closer you can make it to the time you’re going to enjoy it, the better 🙂
Hello,I’m going to try this for the 1st time for Easter,I ordered the Canadian flour and, some large panettone molds.Do the molds need to be oiled? also it says to rise the dough in the oven at 100 degrees but, the lowest my oven will go is 170 degrees what do I do I live in Alaska will that make a difference on how it will come out.I also seen on here that people are saying that there bread is not cooking all the way,what do I do for that.Thank you
Hi Alfreda, If you use the same size and number of pannetone molds, you should not have an issue with the bread not cooking all the way. If you are concerned, you can bake an extra 5 minutes. I always try to troubleshoot with readers to try to figure out why something like that would happen but not everyone responds so I’m not sure why they would have that experience besides the wrong sized mold, baking on convection setting, .. it could be a number of things. You do not have to oil the bread. If your oven shows you the temperature that it is rising to, turn it off at 100˚F then put the bread in. If you have to heat it to 170˚F, turn off the oven, open the door for a few minutes, then put the bread inside with the door propped open with a wooden spoon. I hope that helps!
I am in Alaska too 🙂 What kind of Canadian flour did you get, and where from? Thank you!
Hi Nadya, the package just has to say “made in Canada” – I think their flour has a higher gluten content so it works a little differently than US flour. You can find it online also. I found mine at Cash and Carry.
Can you order the Canadian flour from cash and carry online?
I’m not sure…
I have made this recipe several times now (BEST Paska ever!!) and tried it with both Gold Medal All-Purpose unbleached flour and King Arthur’s bread flour. Came out great with both!
Thank you for sharing Susanna! 🙂
Hi,I got a 10 lb bag from a place called My Brands for $9.97 a bag I don’t remember where they are located. It is the Robin Hood brand. the the shipping was out of this world it was Almost $ 53.00 for the bag and shipping.Was cash and carry cheaper and, where are they located?I’m not a baker but,I love these breads,had them all my life but, never learned how to bake them,I want them to turn out good. It is so hard for people to give up there recipes here in Juneau.
If your local store doesn’t carry a canadian flour, just use your regular brand and buy a bag of ‘bread flour’, if available,which has a high gluten content and add a portion of that to the mix.
If I were in your situation, I’d used whatever was available locally. It’s sure to turn out very well.
I made Paska bread last year with your recipe. So good and so many compliments from my Orthodox Church people! The large one ended up not cooked all the way inside, so this year I will let it cook a bit longer and maybe test it with toothpick. Thanks!
Thank you for sharing your review Lana!
Is their an alternative item to cook the Kulich
I Don’t have a tin item to cook it in and I dont have any molds
please let me know what i could cook it in
Hi Sonya, one of my readers, Elli, wrote that they used a nine inch cake pan, and 12 cup bundt pan stating “I did grease them very well! I think it was exactly 35 min for both, though my circled “paska” came out a little darker than my perfectly golden “bundt” paska, but thats ok because i just covered it up with the glaze and way too many sprinkles lol”
I have made this before in both a glass and a metal (aluminum) loaf pan. Worked great!
I made this recipe 2 days ago. I made 2 large and 4 small paskas. The small ones were fine, just a little well done on the bottoms. The 2 large ones, however, were hollow on the inside, with hardened, damp, unrisen dough clumped in the center. Has this happened to anyone else? I used regular Pillsbury flour, about 10.5 cups and I baked the large ones for about 40 minutes. They both rose beautifully and the outsides were perfectly baked, but both were empty inside.
Hi Oksana, that does seem odd. Did you use regular yeast rather than quick-rise and allow the bread to rise fully for the recommended times?
I used Red Star Active Dry Yeast in packets, and measured out 1 tablespoon, so about 1.5 packets. The rising times and temps (100 degrees) were exact. I did a little research on this website: http://redstaryeast.com/products/red-star/red-star-active-dry-yeast/
Here it states that 1 packet of Red Star can raise 4 cups of flour. Since I used 10.5 cups of flour, then maybe I should have increased the yeast to 2.5 packets?
That really could be the reason. When making this recipe with American All-purpose flour, it does require quite a bit more flour than Canadian so it makes sense to modify with a little more yeast. That’s so smart!! Thank yo for sharing that with us!
Natasha, one question. You said first mix it with 4 cups of flour. I did it, but it came two thin and not thick like a sour cream. I added 5th cup and it became thicker.
Hi Denis, what kind of flour did you use? I have found that if you use American all-purpose flour that you need more flour than Canadian due to the higher gluten content of Canadian.
Ok, Natasha. How about your cheese pasta recipe.? The accompaniment to thr Kulich? Unless I make one myself there is nowhere inL A that I can find it made.
Hi Marina, I don’t have a cheese paska recipe posted – did you mean paska or pasta – if pasta, then I’m not sure I understand your question.
Dear Natasha, I just made these paskas for my family – the taste and texture are genuine. On recommendation from my mom I added a spoonful of brandy. A friend from Serbia said it is very similar to what her aunt makes. Thank you 🙂
Voistiny Voskres!! I’m so happy you liked the recipe :). I love the idea of adding brandy for extra flavor. Thank you for sharing that tip with us! 🙂
This recipe is great, especially because I can use cups and not measure everything in grams.
there is only one thing I don’t agree with you: in the first line you wrote paska, also known as kulitch. Or for me paska is a totally dfferent thing: farmer cheese, butter, eggyolks and sugar. Or the name of Easter in russian. But kulitch is kulitch, not paska ;o)
I’m the same way, I measure most of my ingredients and only sometimes weigh them for certain recipes where it has to be super precise. We have always called it paska in our family so that is why I’ve called it that, but I do know what you’re talking about with the farmer cheese. By the way, do you make your cheese paska with raw egg? I’ve been wanting to try it but the raw egg makes me nervous!
Yes, same here. I am from Moldova and we never made pas(h/k)as from farmer cheese.
I think it is mostly in Russia there is pasha and kulich and it means two different things :).
Hi from Japan .I am making one now to. It`s inside the oven ! This is second year i make this Paska recipe . Its very delicious .
Thank you Natasha.
Hi from Idaho!! Wow Japan seems so far away. I’m so happy you love the recipe. Thanks for sharing that with us 🙂
Hi Natasha! Does the yeast go in dry or should i mix it with warm water first?
Hi Maria, the yeast goes in dry and proofs inside the batter.
Thank you for this recipe!!! My family loved it!
Growing up in Russia, Easter is a big thing, but I don’t like to bake…every year I dread the day of making the Paska…no matter what I do, I don’t have “grandmas touch” 😩 So this year (for Easter in March) I googled some recipes and came across yours…it was AMAZING! My kids loved it! Now, I’ll be making it again tomorrow for “our” Easter.
Thank you and HAPPY EASTER!
That is so awesome! Thank you for that glowing review 🙂
Hello Natasha. If I did not add vanilla from the very beginning, can I add it two hours later, after the dough would risen first time? Can I use liquid vanilla, not powder?
I don’t think it would incorporate well adding it later. It will still be ok even if you don’t end up adding it. It adds a little flavor but your paska isn’t ruined without it, don’t worry 🙂
Thank you so much for this recipe! As I miss celebrating pascha with my family, I’m hosting an Easter dinner for my friends this weekend, and am currently making these kulichi! They’re in the oven right now, so I can’t speak to the final product, but they’ve been rising beautifully over the past few hours, so I’m sure they will turn out delicious!
You’re so welcome! That’s tough to do holidays without family. I hope you and your friends enjoy this recipe! 🙂