Lily Blossom Ukrainian Easter Paska

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This Ukrainian Easter paska uses a milk-and-yeast sponge, enriched dough and raisins for a tall festive loaf. Knead the dough until elastic, let it rise until doubled and reserve a little dough for lily-shaped petals across the tops of the loaves. Keep the moulds large enough to allow a second rise without overflow, then bake until a tester from the centre shows no raw dough. Cool completely before icing. The original article’s uncooked egg-white topping is made here with commercially pasteurized whites for safer handling. Refrigerate the iced loaves and slice them when the topping has set. If serving later, freeze undecorated bread and add the icing after thawing.

Recipe card

Lily Blossom Ukrainian Easter Paska

A citrus-scented Ukrainian Easter bread with a decorative lily design and icing.

Prep 150 minCook 50 minTotal 200 minYield 2 large moulded loaves; size depends on mould capacity

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

1 kg wheat flour 500 ml milk 50 g fresh yeast (or 15 g dry yeast) 6 eggs for dough 250 g sugar 200 g butter 10 g vanilla sugar 0.5 tsp salt 100 g raisins 1 tsp lemon zest

Pasteurized icing

2 pasteurized egg whites for uncooked icing 150 g icing sugar 1 tsp lemon juice for icing

Instructions

1. Make the sponge

   Combine warm milk, yeast, 2 tablespoons sugar and 3–4 tablespoons flour taken from the listed amounts. Leave 20–30 minutes until foamy.

2. Knead and proof

   Beat the six whole eggs with remaining sugar. Mix in cooled melted butter, vanilla sugar, lemon zest, salt and sponge. Gradually add remaining flour and knead about 15 minutes. Fold in clean dried raisins and rise about 1 hour until doubled.

3. Shape lilies

   Divide between two large, tall greased moulds without overfilling; reserve a little dough to make petal shapes. Place petals on top and proof 30–40 minutes until visibly expanded.

4. Bake and cool

   Bake at 180°C (350°F) about 40–50 minutes. Cover loosely if browning too fast; a skewer inserted into the centre should show no raw dough. Cool fully before icing.

5. Make safe icing

   Use commercially pasteurized egg whites as directed on their label. Beat two whites with icing sugar and lemon juice until thick, apply to the cooled loaves and refrigerate the decorated bread. Do not substitute unpasteurized raw whites.

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How to tell when it is ready

Whisk pasteurized egg whites with icing sugar and lemon juice into a thick glaze; spread over cool paska. Do not use unpasteurized raw egg whites in the uncooked icing.

Tips

• Take starter flour and sugar from the measured total.
• Keep the moulds large enough to allow the second rise.
• Let the loaves cool completely before adding icing.
• Use only pasteurized egg whites in the uncooked topping.

Troubleshooting

• Take starter flour and sugar from the measured total.
• Follow the method’s visible texture or temperature cue rather than a fixed clock when ingredients vary.

Serving suggestions

• Serve cooled paska with tea.
• Slice for an Easter gathering.
• Offer plain undecorated slices for less sweetness.
• Keep iced slices chilled until serving.

Storage

Refrigerate paska topped with egg-white icing; keep covered and use within 3–4 days. Freeze undecorated bread for longer storage.

Food safety

The icing is uncooked. Use commercially pasteurized egg whites only, and keep the finished iced bread refrigerated.

Serve lily blossom ukrainian easter paska when the final step’s doneness and storage cues have been met.