Each holiday has its emblems. For Easter, colored eggs and Paska Bread are must haves in the Slavic tradition. I bake Paska Bread every Easter. That just goes without says. However, traditionally they are made as larger loaves that everyone happily shares. I like to make mini ones for the kids as well. These cupcake size little Paska Bread – or Paska cupcakes – are the cutest little things. They’re easy to hold, a perfect serving size for little ones and so adorable! Plus, they make a perfect addition to baked-goods gift baskets, if you like giving away those.
This recipe was the first time I experienced making yeast dough over 15 years ago. I remember it turned out great and it’s still one of my favorites to bake because it’s pretty simple and tasty. The recipe doesn’t call for a lot of eggs (which makes the dough a little rubbery, due to the egg whites). The mayonnaise gives them a rich aroma and makes the bread pillow soft. I also use this dough to make Poppy Butter Roulades and sweet buns, which I will post later on.
You and your family will enjoy these little things, I’m sure of it! Especially when you won’t have to take the time to slice a piece each time someone wants another one (and someone usually does!) and then cleaning up the crumbs. That means minimal crumbly messes! Whoever has little kids can relate and would appreciate any opportunity to limiting crumbs at the table. But I guess they can’t help it because they’re so delicious you just want to gobble it down. I hope you enjoy these as much as my kids do.
3 tbsp. (45 ml) – warm water
1 tbsp. (15 ml) – organic sugar
1 tsp. (5 ml) – dry east
1.5 cups (355 ml) – boiled milk (cooled)
4 oz. (113 g) – unsalted butter
2 tbsp. (30 ml) – mayonnaise
5 large – eggs
1 cup – organic sugar
¼ tsp. (1.25 ml) – sea salt
1tsp. (5 ml) – pure vanilla extract
7 cups (875 g) – organic all-purpose flour
I doubled the portion of my Paska Easter Bread glaze recipe.
½ cup (112 ml) – organic whole milk
5 cups (550 g) – powdered sugar
2 tbsp. (30 ml) – fresh lemon juice
Sprinkles of your choice
Mini – Panettone Paper Molds (click this link to order yours)
1. Firstly, I prepare everything for the dough. Start by proofing the yeast. Sprinkle sugar into a glass of warm water. Stir until just almost all is dissolved, and add yeast. Stir until well combined and dissolved. Set aside to proof (it takes about 30 minutes before it’s ready for you).
2. Place butter into a small sauce pan and melt it over a hot burner. Set aside to cool until just barely warm.
3. Pour hot water into a bowl with raisins. Let them soak for 15 minutes or so. Drain and rinse raisins. Let them sit in a strainer a bit for the excess water to drip off. Set aside until ready for use.
4. After the butter is cooled to warm add mayonnaise stir well to combine. Set aside until ready for use.
5. Pour milk into a separate small sauce pan, bring it to a boil. Set aside to cool until just barely warm. After the milk cools, add proofed yeast to the milk. Stir it well and set aside until ready for use.
6. Beat eggs with sugar for 5 minutes on high. Reduce the speed to low and add salt, vanilla, milk, yeast/milk mixture, and melted butter/mayonnaise mixture.
7. Switch to the dough hook attachment and gradually add sifted flour, one cup at a time. After 4 cups of flour add the raisins. Then continue adding ½ cup of flour thereafter, scraping down the sides of the bowl with each flour addition. The dough should be soft and not sticky to a rubber spatula.
8. Cover the bowl of dough with plastic food wrap. Puncture about 5 small holes in the plastic wrap with a knife for the dough to breath (while preventing hardening on the top), then place a clean kitchen towel over the plastic wrap. Place the bowl in a warm place for the dough to rise, for about 2 hours.
9. After the dough rises, pinch off a piece of dough and weigh it on the scale to get exactly 2 oz.
10. Roll the dough into a round little ball and place it into a baking mold. The entire dough makes 50 mini Paskas. Or as I like to make; 25 little ones and 2 large ones.
11. Place all the molds filled with dough on a cookie sheet and let it rise again in a warm place for 30 – 45 minutes. Halfway through the rising time, preheat the oven to 350 F (180 C).
12. Bake 25 mini Paskas for 40 – 45 minutes or until golden brown. Remove from the oven and let them cool for 10 minutes.
While mini Paskas are cooling, prepare the glaze. Pour milk into a small bowl then add 1 cup of powdered sugar at a time stirring gently at first then quicker with each addition. Add freshly squeezed lemon juice. Mix it well again. Cover the bowl tightly with a lid (to prevent hardening) and set aside until ready for use.
1. Remove paper molds from the mini Paska Breads.
2. Then place them on a cooling rack for glazing. Stand by to begin glazing as soon as the mini Paskas have cooled down to warm. (Place a silicone mat under the cooling rack for easy cleanup.)
3. Place a piping bag with the biggest round tip attachment into a tall glass. Pour the glaze into the piping bag. (This helps with neat decorating of each individual mini bread, as well as prevents the glaze from drying out. And believe me, it dries pretty fast!) While still warm, pipe a large circle of glaze on top of a mini Paka, and then create the side drips with the tip (this works best on barely warm bread). Sprinkle with any sprinkles of your choice. Repeat the same steps with each mini Paska bread. Finish one mini Paska completely before moving on to the next. Add the sprinkles immediately after glazing, before the glaze dries (or it won’t stick). Keep in mind that the bread continues to cool down, so it’s best to complete the glazing with the side drips while the bread is warm (but not too warm or the glaze will be translucent and runny). For best results, you will want to work fast with minimal distractions. 🙂
Have fun! Totally worth it!
- 3 tbsp. (45 ml) – warm water
- 1 tbsp. (15 ml) – organic sugar
- 1 tsp. (5 ml) – dry east
- 1.5 cups (355 ml) – boiled cooled milk
- 4 oz. (113 g) – unsalted butter
- 2 tbsp. (30 ml) – mayonnaise
- 5 large – eggs
- 1 cup – organic sugar
- ¼ tsp. (1.25 ml) – sea salt
- 1tsp. (5 ml) – pure vanilla extract
- 7 cups (875 g) – all-purpose organic flour
- 1 cup (225 ml) – raisins
- Glaze Ingredients:
- I doubled the portion of my Paska Easter Bread glaze recipe.
- ½ cup (112 ml) – whole organic milk
- 5 cups (550 g) – powdered sugar
- 2 tbsp. (30 ml) – fresh lemon juice
- Sprinkles of your choice
- Mini - Panettone Paper Molds
- First of all I prepare everything for the dough. I start by proofing the yeast. Sprinkle sugar into a glass with warm water. Stir until just about all melted, and then add yeast. Stir until all combined and melted. Set aside to proof (It will take about 30 minutes until you are ready for it).
- Place butter into another small sauce pan and melt it over the hot stove top. Set aside to cool just until barely warm.
- Pour hot water into a bowl with raisins. Let it sit for 15 minutes or so. Drain and wash raisings and let the excess water to drip off. Set aside until ready.
- After the butter is cooled to warm add mayonnaise stir well to combine. Set aside until ready for it.
- Pour milk onto a small sauce pan, bring it to a boil. Set aside to cool just until barely warm. After the milk cools add proofed yeast into a sauce pan with cooled milk. Stir it well and set aside until ready for it.
- Beat eggs with sugar for 5 minutes. Reduce the mixing speed to low and add salt, vanilla, milk and yeast mixture, melted butter and mayonnaise mixture.
- Switch to a dough hook attachment and add sifted flour one cup at a time. After adding 4 cups of flour add raisins, and then continue adding ½ cup of flour thereafter, scraping the sides of the mixer bowl after each flour addition. The dough should be soft and does not stick to rubber spatula.
- Cover a bowl with a plastic wrap and puncture about 5 holes with a knife for the dough to breath and then place a clean cloth over plastic (plastic prevents from the top layer of dough from hardening). Place into a warm place for the dough to proof, about 2 hours.
- After the dough proofs, pinch off a little piece of dough and weigh it on the scale to be exact 2 oz. Roll the dough into a round little ball and place it into a baking mold. Entire dough makes 50 mini Paskas. I make 25 little ones and 2 large ones.
- Place all the molds filed with dough onto a cookie sheet and let it proof again in a warm place for 30 – 45 minutes. Half way into dough proofing, preheat the oven to 350 F (180 C).
- Bake 25 mini Paska for 40 – 45 minutes or until golden brown. Remove from the oven and let it cool for 10 minutes.
- Glaze Instruction:
- While Mini Paskas are cooling, prepare the glaze. Pour milk into a small bowl then add a cup of powdered sugar at a time mixing it from low speed to high after each addition. Add freshly squeezed lemon juice. Mix it well again. Cover the bowl tightly with a lid and set aside until ready (not covering the glaze with a lid will make the outer layer of the glaze harden).
- Decorating Instructions:
- Remove paper molds from Mini Paska Bread and place it onto a cooling rack (place silicon mat under cooling rack for easy clean up).
- Place decorating bag with a biggest round tip attachment into a tall glass. Pour the glaze into a piping bag (this helps with decorating each individual mini bread, and also prevents the glaze from drying out, and believe me it dries very fast). Pipe large circle of glaze on top of a mini Paka bread, and then make drips with a piping tip. Sprinkle with sprinkles of your choice. Repeat the same instructions with each mini Paska bread, pipe the glaze, make the drips and sprinkle with sprinkles (glaze dries very fast, like I already said, and glazing multiple mini Paskas will not work as the top layer of the glaze will be dry and sprinkles will not stick anymore; you will need to work fast with a minimal distraction, because you need to remember that bread cools fast too and glaze will not drip nicely as it will on the warm bread ;).
Enjoy with milk, tea or Hot Vanilla Caramel Late.
If you make this Mini Paska Easter Bread Recipe (Cupcake Size Paska – Kulich), please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
Looking for more Easter Recipes? Here are more to choose from:
HEDGEHOG COOKIES RECIPE – EZHIKI
PASKA EASTER BREAD RECIPE
SWEET BRAIDED EASTER BREAD WITH RAISINS
CARROT CHEESE SPREAD WITH SMOKED SALMON APPETIZER