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    Home > Bread

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Published: Mar 28, 2017 by Valya's Taste of Home · 44 Comments

    Jump to Recipe Print Recipe

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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.

    Ingredients:
    3 tbsp. (45 ml) – warm water
    1 tbsp. (15 ml) – organic sugar
    1 tsp. (5 ml) – dry east
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Glaze Ingredients:
    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 Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Mini - Panettone Paper Molds (click this link to order yours)
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Instructions:

    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).
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    2. Place butter into a small sauce pan and melt it over a hot burner. Set aside to cool until just barely warm.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    4. After the butter is cooled to warm add mayonnaise stir well to combine. Set aside until ready for use.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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.
    Mini Paska Easter Bread Recipe (Cupcak

    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.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    9. After the dough rises, pinch off a piece of dough and weigh it on the scale to get exactly 2 oz.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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).
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    12. Bake 25 mini Paskas for 40 – 45 minutes or until golden brown. Remove from the oven and let them cool for 10 minutes.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Glaze Instruction:

    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.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Decorating Instructions:

    1. Remove paper molds from the mini Paska Breads.
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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.)
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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. 🙂

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Have fun! Totally worth it!
    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    2017 Easter Recipes Menu Idea

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Valya's Taste of Home
    4.58 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 3 hrs 15 mins
    Cook Time 45 mins
    Total Time 4 hrs
    Course Easter, Mini Kulich, Mini Sweet Paska Bread
    Servings 50 Mini Paska Bread

    Ingredients
      

    • 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
    • 1 tsp. 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
    Read More

    Instructions
     

    • 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 ;).
    Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
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    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    Enjoy with milk, tea or Hot Vanilla Caramel Late.

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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! 🙂

    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

    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

    Kitchen items I used in making this recipe:
    (If you need any of these items, simply press on the picture to order. Thank you for your support!)


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    Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)

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    Comments

    1. Kristina says

      March 30, 2021 at 1:21 pm

      Can a cupcake baking sheet be used?

      Reply
      • Valya's Taste of Home says

        March 30, 2021 at 9:26 pm

        Absolutely. Thanks for asking!

        Reply
    2. Olga says

      April 10, 2020 at 7:49 pm

      Hello, these are beautiful! Love the idea of minis ☺️ I was wondering if baking them on the convection option would make a difference in the way these are baked? Has anyone tried this?

      Reply
      • Valya of Valya's Taste of Home says

        April 11, 2020 at 12:35 pm

        Yes, it does. Convention setting is stronger, so I usually bake at 325 F. You may have to cover them with aluminum foil towards the end of the baking time to prevent the tops from burning.

        Reply
    3. Vicki says

      March 29, 2018 at 3:00 pm

      5 stars
      Just made these today and they turned out so perfect and delicious! My daughter loved helping me decorate the mini paska. Definitely will be making these again as an Easter tradition. Thank you for the recipe!

      Reply
      • www.valyastasteofhome.com says

        March 29, 2018 at 9:20 pm

        That is so awesome! I make them every Easter. They are just super adorable not to include on the holiday menu! Thank you for sharing your experience with me! 🙂

        Reply
    4. viktoriya says

      March 28, 2018 at 11:28 am

      5 stars
      Valya, how many days in advance you can bake them? to prevent drying on Easter??

      Reply
      • www.valyastasteofhome.com says

        March 28, 2018 at 1:08 pm

        Hi Viktoriya! I bake them (10 minuets less then instructions suggests) early in the week and freeze unglazed in air tight container. Then on Friday night I take them out of the freezer to thaw and the next day I heat/bake them in preheated oven to 350 F for about 10 minutes. Cool to warm then glaze. That way they are really fresh for Sunday. Store them in the same container but uncovered, so the glaze stays beautiful. I hope this helps. Happy Easter!

        Reply
    5. Lena says

      March 27, 2018 at 5:27 pm

      Hi Valya! These look stunning. Does the icing dry out a bit or stays moist? Thanks in advance.

      Reply
      • www.valyastasteofhome.com says

        March 27, 2018 at 7:57 pm

        Thank you, Lena! They are truly delicious little things!
        Oh, and I’m working on posting a new super delicious glaze recipe (coming to blog very soon) for those cute mini paska’s, stay tuned!
        ?

        Reply
    6. Emmilee says

      March 19, 2018 at 11:34 am

      Am i able to divide this recipe in half? Just to get 25 mini ones?

      Reply
      • www.valyastasteofhome.com says

        March 19, 2018 at 12:07 pm

        Yes, that is correct.

        Reply
    7. Masha says

      April 18, 2017 at 10:40 pm

      5 stars
      These turned out perfect for me! I will be making them next year as well. Ppl use hot milk to delude the yeast and sugar and waiting all day for the dough to rise, it just won’t happen, because the yeast got burned. Thank you so much for amazing recipe Valya!

      Reply
      • www.valyastasteofhome.com says

        April 19, 2017 at 8:44 am

        Im glad to hear that the recipe turn out great for you! I never had a problem with dough rising either. Yes, if the milk is too hot it will rune the rising process. I learned that from my own experience shortly after I got married. You live, you learn, right? Thank you so much for an amazing 5-star review! 🙂

        Reply
    8. Raya says

      April 18, 2017 at 12:02 pm

      1 star
      Hello Valentina. I tried your mini kulich recipe and didnt work for me. It took the whole day for the dough to rise..it was standing on the door of my opend oven on to 170° since my house temp is always at 68° finally when i baked it at sundown it did not taste sweet at all.. Im a sweet person so for all who likes sweet bread this one is not sweet at all. If i knew i would add more sugar.. Other recipes i made from your site are great. Love them. Keep up the beautiful job:)

      Reply
      • valya'stasteofhome.com says

        April 18, 2017 at 6:50 pm

        I am so sorry to hear that! It's hard for me to tell what went wrong with out seeing the actual preparation process. What will cause the dough rise for too long (or not rise at all) is if the yeast got exposed to a high heat such as water and then milk in this recipe.
        So what you're saying is the oven was turned on to 170 degree Fahrenheit entire proofing time while the dough was standing on the door of open oven? If so, that caused the dough to over heat preventing from proper rising. As far as sweetness goes, everyone is different. The bread is sweet enough for me and my family although I consider my self a big sweets fan. Try adding more sugar if you like. Give this recipe another try. Practice makes perfect. Thank you for your comment.

        Reply
    9. Vika says

      April 14, 2017 at 10:51 am

      5 stars
      They are so cute! I just have a question. Can I use cupcake liners to make these mini Paskas?

      Reply
      • valya'stasteofhome.com says

        April 14, 2017 at 11:47 am

        The dough will stick to the liners. You can try using muffins pan instead. Let me know how it turns out for you.

        Reply
    10. Natalia says

      April 11, 2017 at 10:30 pm

      Can i use this recipe to bake big paskas?how many big paskas can be in this recipe? Thanks

      Reply
      • valya'stasteofhome.com says

        April 11, 2017 at 11:37 pm

        Hi Natalia. You sure can. It depends how big of a mold you are going to use. Fill the mold half way with non proof dough. I hope this helps.

        Reply
    11. valya'stasteofhome.com says

      April 10, 2017 at 4:39 pm

      That is a absolutely great question! I forgot to mention that in the post. I bake them separately (I have 2 ovens). The big Paskas needs a little more proofing time. So, if you have one oven bake the mini ones first. Then bake the 2 big one's for about 10 to 15 minutes longer (but use your judgement tho, oven temperature may differ). When the top of the Paska bread is dark golden brown in color, it's the sign that it is most likely done baking. I hope that helps. Have a blessed Easter Sunday!

      Reply
    12. Lily says

      April 10, 2017 at 11:42 am

      Can this recipe be used to make ruleti with walnut and raisins filling? Thanks!

      Reply
      • valya'stasteofhome.com says

        April 10, 2017 at 4:43 pm

        Absolutely! This dough recipe is perfect for ruleti, pirozhki etc... Thank you for your comment 🙂

        Reply
        • Lily says

          April 17, 2017 at 8:54 am

          I made ruleti with this recipe, and they turned out very delicious. The taste of the dough brought back many wonderful childhood memories. This recipe is a keeper for sure. Thank you Valya for sharing this recipe with us.

          Reply
          • valya'stasteofhome.com says

            April 17, 2017 at 9:26 am

            Aww... you made my day Lily 😉 I'm glad to hear that you liked the recipe. Thank you for trying out my recipes!

            Reply
    13. Anna says

      April 10, 2017 at 9:51 am

      5 stars
      Hi Valya! Thank u, I ordered the mini molds and will be making them in couple days. I just have a little question as you stated you made 25 mini ones and two large ones...this mind sound weird but did u bake the mini ones separate than baked the larger two next and was it same baking time ?? Thank you! Love your blog , -all your recipes I made are super delicious and loved by my family.

      Reply
    14. Emma says

      April 10, 2017 at 12:04 am

      5 stars
      Absolutely beautiful!

      Reply
      • valya'stasteofhome.com says

        April 10, 2017 at 4:23 pm

        Thank you Emma!

        Reply
    15. Sveta says

      April 07, 2017 at 8:57 pm

      5 stars
      They are absolutely adorable. I ordered mini molds and cannot wait to make them next week. Thanks for the recipe Valya!

      Reply
      • valya'stasteofhome.com says

        April 07, 2017 at 10:37 pm

        Thank you! You will love making them! Have fun 🙂

        Reply
    16. Olga says

      April 02, 2017 at 7:33 pm

      Valya- they look gorgeous. I am wondering how come you doubled the icing recipe and not the cake recipe? Since you've doubled it, I'm assuming it's a must.

      Reply
      • valya'stasteofhome.com says

        April 02, 2017 at 8:10 pm

        I doubled the icing, because it takes much more icing to decorate mini Paskas, than the regular 2 big Paskas. I hope that clarifies.

        Reply
    17. Joanne | No Plate Like Home says

      April 01, 2017 at 7:09 pm

      Looks good. This reminds me of Italian Panetone bread. You're pix are so nice too. The lighting is perfect without being overexposed. Your blog is doingg so well. I look to you for inspiration to stick with blogging.

      Reply
      • valya'stasteofhome.com says

        April 02, 2017 at 12:24 am

        Thank you Joanne! Blogging is definitely not an easy career, especially first couple of years. Do your best and be you, is the most important thing in blogging. Hang in there dear, it will get better!

        Reply
    18. Oksana says

      March 30, 2017 at 11:00 am

      Hi Valya! Love your site! Great recipes! Question is this dough more on the moist side or dry? Thanks

      Reply
      • valya'stasteofhome.com says

        March 30, 2017 at 11:42 am

        Hello Oksana! This dough recipe turns out pretty moist, especially when the bread is still warm. Thank you for kind words! 🙂

        Reply
    19. Oksana says

      March 28, 2017 at 4:23 pm

      Valya,what is the difference in texture and taste in this paska and the one you posted a few years ago?

      Reply
      • valya'stasteofhome.com says

        March 28, 2017 at 5:59 pm

        Hi Oksana. They are very similar, but what makes the difference in taste is addition of mayonnaise. You just have to try both recipes to notice the difference. I hope this helps, and thank you very much for your comment.

        Reply
    20. Natalya Mann says

      March 28, 2017 at 3:15 pm

      5 stars
      Hi , Valya ! Your kilich looks amazing! Where did you buy a paper molds . ?

      Reply
      • valya'stasteofhome.com says

        March 28, 2017 at 3:47 pm

        Hi Natasha. Thank you very much, they taste amazing too! I order paper molds on Amazon (I posted this recipe way before Easter so people have enough time to receive their order and make this delicious mini Paska bread). Simply click on any link or a picture of the molds in the recipe post, and it will take you to the right place to order. Thank you for your comment 🙂

        Reply
        • Natalya Mann says

          March 28, 2017 at 10:27 pm

          Thank you so much !!! God Bless you and your family

          Reply
          • valya'stasteofhome.com says

            March 28, 2017 at 10:29 pm

            You are very welcome! Enjoy!

            Reply
    21. Annie says

      March 28, 2017 at 1:57 pm

      These are soo adorable! Does the glaze stay white like that or does it dry clear?

      Reply
      • valya'stasteofhome.com says

        March 28, 2017 at 2:59 pm

        I took final pictures of the product 2 days later after it was glazed, so as you can see, the glaze stayed white. Not thick enough glaze will make the glaze clear after drying like on the large Paska bread in this post (the bread was a little too hot for glazing, which made the glaze melt and translucent after drying). I hope this helps.

        Reply

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