Paska (With Almonds)

Paska is the sweet, golden bread that takes center stage on Ukrainian and Eastern European Easter tables. This version is enriched with butter, eggs, lemon zest, and a whisper of almond extract, braided into a beautiful loaf, and crowned with slivered almonds that toast during baking.

The dough is a classic enriched yeast dough: warm milk, melted butter, sugar, and beaten eggs folded into sifted flour. It’s rich and slightly sticky when you start kneading, but keep working it until it becomes smooth and elastic. That first rise until doubled in bulk builds the flavor and structure.

The second knead after the first rise redistributes the yeast and tightens the gluten. Divide into three equal portions, roll each into a long rope, and braid them together. This gives the bread its traditional look and creates a texture that pulls apart in beautiful, layered strips.

Brushing with beaten egg yolk before baking gives the crust that deep, lacquered gold color that makes paska look so special. The slivered almonds pressed into the top toast and turn fragrant in the oven.

Kitchen Tips

• Use lukewarm milk, not hot. Too much heat kills the yeast and the bread won’t rise
• Let the braided loaf rise fully until doubled before baking. Under-proofed paska will be dense
• Bake at a moderate temperature, around 350°F (175°C). Too hot and the outside browns before the inside cooks through
• The bread is done when it sounds hollow when tapped on the bottom

Variations

• Add ½ cup of golden raisins or candied orange peel to the dough for a fruitier loaf
• Replace almond extract with vanilla for a more classic flavor
• Dust with powdered sugar after cooling for a snowy, festive finish