Paska (or kulich) is a traditional Ukrainian sweet bread/cake served at Easter. “The tall cylindrical cake is similar to artos (leavened bread blessed at Eastern Orthodox and Byzantine Catholic churches), Toczek says. “Traditionally, it is baked on Maundy (Holy Thursday).”

  • 135 grams (about ½ cup) milk
  • 10 grams (3/4 tablespoon) dry yeast (or 50 grams fresh yeast)
  • 180 grams (almost 1 cup) sugar, divided
  • 550 grams (4 ½ cups) all-purpose flour, divided
  • 2 eggs
  • 40 grams (3 tablespoons) sunflower oil
  • 50 grams (¼ cup) sour cream
  • 100 grams (½ cup) cream cheese
  • 70 grams (about 1/3 cup) unsalted butter
  • 2 grams (1/3 teaspoon) salt
  • 9 grams (2 teaspoons) vanilla sugar
  • 1 cup dried fruits, plus more for garnish


  • 1 to 2 oranges, juiced
  • Powdered sugar
  • Sprinkles, optional
  • Special equipment: 5 baking molds, approximately 5 by 4 inches. You can use spring pans; silicone or panettone paper molds; or parchment-paper-lined coffee cans (baking times vary depending on the size of your molds)

Note: All ingredients should be room temperature and all dry ingredients should be sifted.

Makes 5 servings


  1. In a tall bowl, mix milk, yeast, 1 tablespoon sugar, and 3 tablespoons flour. Cover the bowl with plastic wrap and leave in a warm place for 10 to 15 minutes until foamy.


  1. Whisk eggs with the rest of the sugar in a stand mixer bowl until a voluminous, lush mass forms.
  2. Change out whisk attachment for bread hook; add the rest of the ingredients, except the flour and dried fruits. Mix well.
  3. Add the starter and mix on low speed, gradually adding the rest of the flour.
  4. Once all flour has been added, mix on medium speed until the dough stops sticking to the bowl. You can also knead the dough by hand.
  5. Cover the bowl with a towel and let it proof 1 to 2 hours, no longer. The mixture should have doubled in size.
  6. Preheat oven to 320°.
  7. Mix dried fruits into the dough.
  8. Layer the bottom and sides of your baking molds with parchment paper.
  9. Divide the dough into portions, about 290 grams each. Each portion should not exceed one-half of the height of your mold.
  10. Place the molds in a warm spot and let them proof until dough reaches the top of the molds.
  11. Bake 30 to 35 minutes. The breads should be golden brown and the inside temperature should be 203° to 205°. If the tops are getting too dark before they are ready, cover tops with foil, shiny side down, and bake until done.
  12. Take paskas out of the oven and let sit for 5 to 10 minutes. Then remove from the molds so they don’t get soggy.


  1. In a bowl, mix juice and powdered sugar until desired thickness (the thicker the consistency, the whiter the glaze will be).
  2. Dip the tops of cooled paskas into the glaze. Decorate with sprinkles or dried fruits.

This recipe originally appeared in From Borscht to Brötchen by Candolin Cook.