Ingredients

1 envelope Instant Yeast (7 grams)

1 cup whole milk (lukewarm)

2 tablespoons white sugar

1 teaspoon water (lukewarm)

1 cup all-purpose flour

6 egg yolks

3 egg whites

2/3 cups white sugar

1 cup unsalted butter (room temperature)

2 2/3 – 3 cups all-purpose flour

Zest of two oranges

1 cup dried fruits

1/2 cup almonds (ground)

1 cup raisins

1 tablespoon vanilla extract

1/4 teaspoon salt

1 egg yolk (for brushing)

1 egg white

1 cup powdered sugar

1 tablespoon lemon juice

Instructions

Step 1: About two hours ahead of time, place the raisins in a medium bowl and cover them with hot water. Set aside to soak. After two hours, drain and lay them on paper towels to dry.

Step 2: To make the starter, combine yeast and sugar in a large bowl. Pour in warm milk and water, stirring to dissolve the sugar completely.

Step 3: Gradually add 1 cup flour, stirring to incorporate. Cover the bowl with a clean towel and leave in a warm place for 2-3 hours until the dough doubles or triples in size.

Step 4: In a separate bowl, whisk the egg yolks with 2/3 cup sugar and salt until smooth and creamy.

Step 5: Whisk the egg whites separately until they form soft but firm peaks.

Step 6: Gently stir the egg yolk mixture into the starter dough by hand to avoid over-beating.

Step 7: Add the softened butter, vanilla extract, and salt. Using your hands or a mixer with a hook attachment, gently knead the butter into the dough.

Step 8: Fold in the whipped egg whites slowly until fully combined.

Step 9: Add the remaining flour and stir until incorporated. Knead the dough in the bowl, shape it into a ball, cover, and rest in a warm place for another 2-3 hours.

Step 10: Using a food processor, grind the almonds until they resemble almond flour.

Step 11: Add ground almonds, orange zest, dried fruits, and soaked raisins to the dough. Stir well to combine evenly.

Step 12: Prepare your Paska baking forms by greasing them with butter or baking spray, and line with parchment paper if desired.

Step 13: Fill each form halfway with dough. Cover with a clean kitchen towel and let rest for 30-40 minutes, but no longer.

Step 14: Preheat the oven to 350°F (175°C) and adjust the oven rack to the middle or lower position.

Step 15: Whisk the remaining egg yolk and brush it over the tops of the dough-filled forms.

Step 16: Bake for 30-45 minutes until a toothpick inserted into the center comes out clean.

Step 17: Remove the bread from the oven and transfer to a wire rack to cool completely.

Step 18: For the glaze, combine egg white, powdered sugar, and lemon juice in a large bowl. Whisk on high speed until stiff peaks form.

Step 19: Spread the glaze evenly over the cooled Paska breads.

Step 20: Allow the glaze to set before sprinkling with rainbow sprinkles if desired.

Step 21: Serve and enjoy your festive Easter Paska bread.

Tips & Variations

Soaking the raisins ahead of time softens them and improves their texture in the bread.

For extra flavor, try adding a teaspoon of ground cardamom or cinnamon to the dough.

You can substitute dried fruits with chopped candied citrus peel or chopped dried apricots.

If you don’t have Paska baking forms, use tall, straight-sided tins or a well-greased bundt pan.

For a dairy-free version, replace milk and butter with plant-based alternatives.

Storage

Store Paska bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well for up to 2 months. Thaw at room temperature and refresh it slightly by warming in a low oven before serving. The glaze is best applied fresh before serving to keep its texture.

FAQs

Can I make this bread ahead of time?

Yes, you can prepare the dough and bake the bread a day in advance. Store it wrapped at room temperature to keep it fresh. Add the glaze just before serving for best results.

What can I use if I don’t have almonds?

If you don’t have almonds, finely ground walnuts or pecans can be used as a substitute. They will add a slightly different but delicious flavor and texture to the bread.