Henry's Paska Easter Bread

Ingredients

Sweet Stiff Levain

This is the engine. Building a stiff, sweetened levain reduces sourness and performs better in a fat-rich dough.

• 60g (3 tbsp) active sourdough starter
• 60g (½ cup) bread flour
• 30g (2 tbsp) whole milk (room temp)
• 20g (1½ tbsp) granulated sugar

Main Dough

• 400g (3¼ cups) bread flour
• 120g (½ cup) whole milk (warm, 90–95°F)
• 100g (2 large) (2 large) eggs (large)
• 80g (6 tbsp) granulated sugar
• 170g (all) sweet stiff levain (all of it)
• 80g (6 tbsp) unsalted butter (softened)
• 6g (1 tsp) salt
• 5g (1 tsp) pure vanilla extract
• 5g (zest of 1) lemon or orange zest

Optional Inclusions

• 100g (⅔ cup) golden raisins (soaked 30 min, drained)

Finish

• 1 large (1 large) egg (for egg wash)
• 60g (½ cup) powdered sugar (for glaze, optional)
• 15g (1 tbsp) milk (for glaze, optional)

Total flour: 460g

Hydration: 55%

Pro tip: Use bread flour, not all-purpose. Enriched doughs need the extra protein to hold structure through all that butter and sugar.

Equipment

Method

Build the Sweet Stiff Levain

This isn't your regular levain. Stiffening it with less liquid and adding sugar reduces acidity.

1. Mix the levain. Combine the starter, flour, milk, and sugar. Mix until no dry flour remains.

Wait: PT5H

Shaping Options

Paska is traditionally tall and round. The shape carries cultural meaning, so lean into it.

Traditional Round (Recommended) (recommended)

1. Shape a tight round. Fold edges to center, flip, drag toward you to build tension, place seam-side down in pan.
2. Decorative cross or braid. Reserve a small piece of dough before panning. Roll into ropes, form a cross on top, press gently to adhere.

Loaf Pan

1. Shape as a batard. Works great in a standard 9x5 loaf pan if you don't have a tall round pan. Score down the center before baking.

Proof test: Ready when the dough crowns above the pan edge and springs back slowly — not immediately — when pressed with a floured finger.

Bake

Low temperature, full bake. This loaf needs time to set all the way through.

Oven: 175°C / 350°F. Internal temperature when done: 88–90°C / 190–195°F.

Standard Oven (recommended)

Equipment: Tall round pan, springform, or coffee can

1. Preheat to 350°F (175°C). Give the oven a full 30 minutes to come to temperature.
2. Egg wash. Brush gently. Don't press — you'll deflate the proof.
3. Bake 35–40 minutes. Tent with foil at 20 minutes if browning fast. Pull at 190–195°F (88–90°C) internal temp.
4. Cool before slicing. At least 45–60 minutes. The crumb is still setting.

Note: A tall loaf takes longer to bake through than it looks. Use your thermometer. Color on top doesn't tell you what's happening in the center.

Storage

• Room temperature: 3–4 days wrapped in cloth or a bread bag. The tangzhong (yeasted version) extends softness noticeably.
• Frozen: Up to 3 months. Slice first so you can pull individual pieces.

Warm at 325°F (165°C) for 8–10 minutes or toast individual slices. Refrigeration stales enriched breads faster than room temp storage.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

You can, but the structure will be weaker. Enriched doughs carry a lot of fat and sugar — they need the extra protein in bread flour to hold together. All-purpose will give you a more tender, slightly less structured crumb. If that's all you have, go for it.

My dough is extremely sticky after adding the butter. What do I do?

Refrigerate it for 20–30 minutes. Cold firms butter fast and makes the dough much easier to handle. This is normal with enriched doughs — you're not doing anything wrong.

The sourdough version didn't double during bulk. Is that okay?

Yes. Sugar and fat both slow fermentation and inhibit the dough from rising as dramatically as a lean dough. Look for the dough to feel lighter, airier, and slightly puffed — not necessarily doubled. The poke test is your guide, not the size.

Can I make this without raisins?

Absolutely. The raisins are traditional and add a nice sweetness, but the bread is complete without them. Try dried cranberries, orange peel, or nothing at all.

How far ahead can I make this?

The sourdough version can cold proof up to 18 hours. The yeasted version is best baked the same day you mix it. Both versions keep well for 3–4 days at room temperature and freeze beautifully.

What pan should I use for the tall traditional shape?

A 6-inch springform pan, a clean large coffee can (greased well), or any tall round 6–7 inch pan. The height is part of the tradition. If you only have a standard loaf pan, that works too — it just won't have the dramatic crown.

Nutrition

Per serving (1 slice): 285 calories, 38g carbohydrates, 7g protein, 11g fat, 1g fiber, 195mg sodium. Makes 12 servings.