Ukrainian Easter Paska Recipe

Gather the ingredients.

In a heavy-bottomed saucepan, scald the milk and set aside to cool until lukewarm.

In a large bowl, dissolve 1/2 teaspoon sugar in water and sprinkle yeast over it. Mix and let stand for 10 minutes.

Add the lukewarm scalded milk and 2 1/2 cups flour to the yeast mixture. Beat until smooth. Cover and let rise until light and bubbly.

Add eggs, the remaining 1/2 cup sugar, melted butter, salt, and 4 1/2 to 5 cups of the remaining flour to make a dough that is not too stiff and not too slack.

Knead until dough no longer sticks to the hand and is smooth and satiny (about 7 minutes in a stand mixer, longer by hand).

Place dough in a greased bowl, turn to grease both sides, cover with greased plastic wrap, and let rise until doubled.

Punch down, cover, and let rise again.

Reserve one-third of the dough for decorating. Shape the rest into a round loaf and place in a 10- to 12-inch greased round pan.

Shape the reserved dough into decorations of choice—a cross, swirls, rosettes, braiding, etc—and arrange on top of the dough. 

Cover the pan with greased plastic wrap and let rise until almost doubled.

Heat oven to 400 F. Brush bread with 1 large egg beaten with 2 tablespoons water.

Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

Remove from the oven and turn out onto a wire rack to cool completely.