Paska (Easter Bread)

Easter has always been a big deal in my family. My Mom followed the Slovak tradition of having an Easter table full of wonderful dishes like ham, kielbasa (both fresh and smoked), hard boiled eggs, fresh horseradish (which my Dad made), Easter Cheese or Hrudka – made from eggs and milk (recipe below) and Paska, a sweet bread made with cottage cheese and golden raisins.

Mom has not been able to prepare holiday meals for several years now due to her dementia. We are blessed to still have her with us – my sisters and I have picked up the holiday meals and divide among us some of the traditions of our childhood. My sister makes the Hrudka and my job is the Paska. The recipe I use is a family recipe that’s been passed down from my grandmother.

It’s easy to make but it needs a commitment of a half day to stay home and let the dough grow.

Here we go….

Start by dissolving 2 packages of dry yeast into 1 cup of warm water. I always squirt a generous squirt of honey in the warm water to promote the yeast growth.

Melt two sticks of butter in the microwave. Yeah, you heard it right – two sticks.

Lightly beat 5 eggs with a fork.

To the yeast mixture which is hopefully growing by now in your mixer, add 1 cup of sugar and 2 tsp. of vanilla. Mix and add the butter and eggs and 1 tsp. salt.

Add 1 cup of cottage cheese to the mixture. Keep mixing…

Now for the sweet little gems of the bread…

Golden raisins!


Time to add the flour. Start with 5 cups adding 1 cup at a time…

Add more flour until the wetness is gone. This time it was another cup and a half over the first 5 cups. The dough will be slightly sticky but manageable.


Place the dough in a bowl sprayed with oil and turn over so the oiled side is up. Cover with a towel…

and place in a warm place until doubled in size (about an hour).

After an hour, punch down the dough and reform into another ball. Let rise again for another 45 minutes. After the second rise, you’re ready to make your loaves.

Divide the dough up into six smaller balls of dough…

Take three of the dough balls, roll with your hands into long pieces of dough and place on a lightly sprayed pan.


Pinch the ends and begin to braid as you would do a hair braid.

Work it gently so as not to over-extend the long rolls of dough.

Pinch the ends together, cover with a towel and let sit for another 20 minutes. Preheat the oven to 350 degrees.

Wisk together an egg wash using  two whole eggs and a ‘splash’ of water.

Once the bread is slightly risen, gently brush the bread with the egg wash…

Bake the bread in a 350 degree oven for around 20-30 minutes depending on the thickness of the loaf. The bread will be ready when it’s golden brown and sounds hollow when you ‘knock’ on it.

Sit back and embrace its aroma…

and beauty…

Bread is a gift to the table.



Happy Easter!

5.0 from 1 reviews
Paska (Easter Bread)
Recipe type: Holiday Breads
Cuisine: Eastern European
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
A sweet raisin filled bread that was always on our Easter table!
  • 8 oz. cottage cheese
  • 2 packages dry yeast
  • 1 squeeze of honey
  • 2 sticks butter
  • 2 tsp. vanilla
  • 5 eggs
  • 1 cup sugar
  • 2 cup golden raisins
  • 1 tsp. salt
  • flour (5 cups to start) add more as needed
  1. Dissolve yeast in 1 cup of warm water with 1 squeeze of honey.
  2. Add sugar and vanilla. Beat eggs, add melted butter.
  3. Add to yeast mixture.
  4. Add cottage cheese and raisins.
  5. Start mixing in 5 cups of flour and add flour as needed until wetness is gone. Place dough in a bowl sprayed with oil; turn dough over so the oiled side is up; cover with a towel and place in a warm place for an hour.
  6. Let rise; punch down; rework the dough into a ball and cover to rise again for another 30 minutes.
  7. Punch down the dough and divide dough into 6 balls.
  8. Take three of the balls and make long rolls of each of them by rolling in between your hands.
  9. Make a braided loaf and let rise for another 20 minutes.
  10. Brush with an egg wash.
  11. Bake at 350 degrees for about 30 minutes or until the loaf is golden brown and sounds hollow when tapped on.


You can find the Hrudka recipe here.





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13 comments on “Paska (Easter Bread)

  1. Melanie on said:

    That looks great, Mom! I wish I was there to eat it!

  2. That braiding turned out perfectly. I like the different things going in here, the cottage cheese, all the eggs. It looks great.

  3. Stacy on said:

    Looks awesome – so excited to try this today! Its great to find someone with similar family traditions that posts recipes! Thanks :-)

    • A Kitchen Muse on said:

      Thanks Stacy! That’s the reason I started this blog – to preserve the recipes for my daughters. Happy Easter!

  4. Can this be made as a loaf (it is amazingly like a braided challah) in a breadmaker?

    • A Kitchen Muse on said:

      I’m sure it can be made as a loaf (loaves) – the recipe makes a lot of dough and I’m not sure if a bread maker can handle the load.

  5. ncchic on said:

    Just wondering how much butter this recipe really needs. The main page with pictures says 2 sticks….the printable version says 1 stick..which is correct?

  6. Claire on said:

    Thank you for the recipe! I was very pleased with the look, aroma and the flavor. Amazing compared to other pasta recipes I have tried. Today, though, it seemed like I was adding so much flour and yet not getting past the “wet” stage. It’s hopefully rising now in a warm place! Questions from a novice bread maker: does it matter if you add yeast to water or water to yeast? Do all 5 eggs go into the dough, or are 2 for the egg wash? Have you ever used rapid rise yeast or self-rising flour? Thank you again and I look forward to your response!

    • A Kitchen Muse on said:

      It is a sticky dough but I tend to add a bit more flour to make it manageable. Doesn’t matter on the yeast to water first part. All five eggs are in the bread, use 1 additional egg for the wash. Either type of yeast will work. Good luck. You will enjoy the finished bread and your kitchen will smell relish!

  7. Laurie on said:

    Thank you for posting a paska recipe with raisins! When I was younger, my baba would bake me a special small paska of my own with raisins in it for my basket to be blessed Holy Saturday. I wish we had recipes of hers now that my sibling and I are older.
    My dough is rising as I type and cannot wait to bake this and try it. I sampled some of the mixed dough and it is delicious. I’ll make one regular sized bread following your recipe and will divide the other half of the dough to make smaller loaves. Every Holiday my daughters and I make a special treats to be shared at teachers tables;we are so excited to see how this turns out. Thank you for posting!
    Also, I see that you have a family cookbook, do you sell them?

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