Mini Paska  Easter Bread

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.


– 4 cups all-purpose flour – 1 cup warm milk – 2 tbsp active dry yeast – 1/2 cup sugar – 1/2 cup unsalted butter, melted – 4 large eggs – 1 tsp vanilla extract – 1 tsp salt – 1/2 cup raisins – 1/2 cup candied orange peel – 1/2 cup chopped almonds For the icing: – 2 cups powdered sugar – 1/4 cup milk – 1 tsp vanilla extract



50 Mini Paska Bread

4 hrs

Step 1

In a mixing bowl, combine warm milk, yeast, and sugar. Stir and let the mixture sit for 5-10 minutes or until the yeast becomes foamy. Add eggs, melted butter, and salt to the mixture. Mix with an electric mixer or by hand.

Step 2

Gradually add flour, one cup at a time, mixing after each addition until the dough forms a ball.

Step 3

Knead the dough on a floured surface for 8-10 minutes, or until the dough is smooth and elastic. Add raisins if using and knead until they are evenly distributed.

Step 4

Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 2 hours or until doubled in size. Preheat the oven to 350°F (180°C). Grease a muffin tin.

Step 5

Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball and place it in the prepared muffin tin.

Step 6

In a small bowl, whisk together the egg yolk and milk. Brush the mixture over the top of each dough ball.

Step 7

Bake for 20-25 minutes, or until the mini Paska are golden brown and cooked through.

Step 8

Remove from the oven and let the Paska cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Dust the mini Paska with confectioners' sugar before serving.