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Perfect Ukrainian Paska Braided Easter Bread Recipe with Saffron Glow

Ukrainian Paska Braided Easter Bread - featured image
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A traditional Ukrainian Easter bread with a beautiful saffron glow, featuring a soft, slightly sweet crumb and a tender, braided texture. This recipe is approachable, comforting, and perfect for holiday celebrations.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • ½ cup (100g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 4 large eggs, room temperature (3 for dough, 1 for egg wash)
  • ¼ teaspoon saffron threads, soaked in 2 tablespoons warm milk for 10 minutes
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: ½ cup raisins or dried fruit, soaked in warm water for 10 minutes and drained

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F / 43°C) with 1 tablespoon of sugar and the active dry yeast. Let it sit for 5-10 minutes until foamy and bubbly.
  2. Soak the saffron: Place the saffron threads in 2 tablespoons of warm milk and set aside for at least 10 minutes.
  3. Mix wet ingredients: In a large mixing bowl, whisk together the eggs (reserve one for egg wash), remaining sugar, softened butter, vanilla extract, and salt. Stir in the saffron milk along with its threads.
  4. Combine dough: Add the activated yeast mixture to the wet ingredients and stir gently to combine. Gradually add the sifted flour, about 1 cup at a time, mixing until a rough dough forms.
  5. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Adjust flour or milk as needed to achieve a slightly tacky but not sticky dough.
  6. First rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  7. Optional add-ins: If using raisins, fold them gently into the risen dough.
  8. Shape the braid: Punch down the dough, divide into three equal ropes about 16 inches long. Braid the ropes tightly but gently, pinch ends to seal, and tuck under to form a neat oval or circle.
  9. Second rise: Place the braided dough on a parchment-lined baking sheet, cover, and let rise for 30-45 minutes until puffed but not doubled.
  10. Prepare egg wash: Beat the reserved egg with 1 tablespoon of water. Brush gently over the braid.
  11. Bake: Preheat oven to 350°F (175°C). Bake the Paska for 30-35 minutes until deep golden brown. Tent with foil if browning too fast.
  12. Cool and enjoy: Let the bread cool completely on a wire rack before slicing.

Notes

Use fresh, aromatic saffron for best flavor and color. If saffron is unavailable, turmeric can be used for color but flavor will differ. Knead dough until smooth and elastic to avoid dense bread. Let dough rise in a warm spot. Egg wash gives a shiny golden crust. Tent with foil if bread browns too quickly.

Nutrition

Keywords: Ukrainian Paska, Easter bread, braided bread, saffron bread, traditional bread, holiday bread, homemade bread

Find it online: https://sweetstirring.com/perfect-ukrainian-paska-braided-easter-bread-recipe-with-saffron-glow-easy-and-homemade/