Paska Bread


This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.

Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
5 hrs 20 mins
Total Time:
6 hrs 40 mins
3 round loaves


For the Sponge:

  • 2 (.25 ounce) packages active dry yeast

  • ½ cup warm water (110 degrees F/45 degrees C)

  • ½ cup white sugar

  • 3 cups warm milk

  • 4 cups all-purpose flour

For the Dough:

  • 6 eggs, beaten

  • ½ cup white sugar

  • 1 cup butter, softened

  • ¼ teaspoon salt

  • ¼ teaspoon lemon zest

  • 12 cups all-purpose flour

  • 1 egg

  • 1 tablespoon water

  • 2 tablespoons butter, melted


  1. Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.

  2. In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.

  3. Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.

  4. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.

  5. Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.

  6. Preheat oven to 350 degrees F (175 degrees C).

  7. Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

Cook's Note:

This recipe can be shaped into 3 large loaves or 6 small ones. (Check small loaves at about 30 minutes during baking.) You may use orange peel in place of the lemon zest, if you prefer.

Nutrition Facts (per serving)

600 Calories
15g Fat
98g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 600
% Daily Value *
Total Fat 15g 20%
Saturated Fat 9g 43%
Cholesterol 106mg 35%
Sodium 161mg 7%
Total Carbohydrate 98g 36%
Dietary Fiber 3g 11%
Total Sugars 14g
Protein 16g
Vitamin C 0mg 1%
Calcium 79mg 6%
Iron 6mg 32%
Potassium 225mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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