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Traditional Paska Easter bread, also known as Kulich, is a soft and fluffy holiday bread made with raisins, vanilla, and a sweet glaze topping. Baked in tall paper molds, this festive bread is a centerpiece for Orthodox Easter and family gatherings. Perfect for sharing at Easter brunch or gifting, this recipe creates golden loaves with a tender crumb and light sweetness that pairs well with tea or coffee.

Ingredients

Dough

2 cups + 2 Tbsp warm whole milk
6 large eggs, at room temperature
1 Tbsp active dry yeast
2 cups sugar
2 sticks unsalted butter (1/2 lb or 226 g), melted (if using salted butter, omit added 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)

Glaze Topping

2 cups powdered sugar
3 Tbsp lemon juice
Optional: colorful sprinkles for garnish

Equipment

3 large Panettone paper molds

Instructions

Make the Dough

In a large mixing bowl, whisk together warm milk, eggs, yeast, sugar, melted butter (warm, not hot), salt, sour cream, and vanilla extract.
Add 4 cups flour and whisk until the batter resembles thick sour cream. Cover the bowl with plastic wrap and let rise in a warm place (about 100˚F) for 2 hours.

Knead and Add Raisins

Gradually fold in the remaining 5 cups of flour, one cup at a time, until the dough no longer sticks heavily to your hands. It should be soft and slightly tacky but manageable.
Stir in the raisins. Cover and let rise in a warm oven (100˚F) for another 2 hours.

Shape and Final Rise

Divide the dough evenly among the three paper molds. Avoid pressing it down too firmly.
Place molds in a warm oven (100˚F) and allow them to rise uncovered for 2 hours, or until nearly full.
Remove molds from the oven and preheat to 350˚F (175˚C).

Bake

Bake in the center of the oven for 30–35 minutes, or until the tops are golden brown.
Let cool to room temperature (or slightly warm) before removing the wrappers.

Glaze

In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency with extra sugar or water as needed.
Pour glaze over cooled breads and top with sprinkles before it sets.

Why You’ll Love This Recipe

This traditional Easter bread is soft, lightly sweet, and beautifully flavored with vanilla and raisins. Its golden crust, fluffy crumb, and festive glaze make it a centerpiece for any Easter table. Passed down through generations, Kulich combines rich cultural tradition with timeless taste.

Tips

Use warm (not hot) milk and butter to avoid killing the yeast.
Place the dough in a warm, draft-free environment for rising—an oven with the light on works perfectly.
Do not overmix after the second rise; handle the dough gently to keep it airy.
Test doneness with a wooden skewer—if it comes out clean, the bread is baked through.

Variations and Substitutions

Raisins: Replace with dried cranberries, cherries, or chopped candied fruit.
Flavor: Add 1 tsp almond extract or grated citrus zest for extra aroma.
Glaze: Swap lemon juice for milk and add vanilla extract for a creamier glaze.
Flour: Standard all-purpose flour can be used if Canadian flour isn’t available.

FAQs

Can I make Paska bread ahead of time?
Yes, it can be baked a day in advance. Store at room temperature, covered, until serving.

How long does it stay fresh?
It stays soft for 3–4 days when wrapped well.

Can I freeze Paska bread?
Yes, freeze without glaze for up to 2 months. Thaw at room temperature and glaze before serving.

Do I need special molds?
Traditional Panettone molds work best, but you can use tall, oven-safe pans lined with parchment paper.

Serving

Serve slices of Paska bread at Easter breakfast, brunch, or as a dessert. It pairs wonderfully with tea, coffee, or milk.

Suggestions

Bake extra loaves to share with family and neighbors during Easter celebrations.
Add it to your Easter basket traditions.
Toast leftovers lightly and spread with butter or jam for a simple treat.
Use it as a festive centerpiece for your holiday table.