I make this Paska every year around Easter, and it never fails to fill the house with the best smell. The dough is light and fluffy, the lemon icing adds a fresh touch, and the little bird’s nest on top makes it extra special. It’s the kind of bread that brings everyone to the table.
Why This Recipe Works
I love making this Paska every spring because it’s the kind of bake that feels like a celebration – soft, golden, and full of bright lemon flavor. Here’s what makes it special:
- Rich, Buttery Dough: The dough is soft and elastic, thanks to a long mix that builds structure and flavor. It bakes up tender and rich, just like the soft layers in these Cinnabon Cinnamon Rolls.
- Bright Lemon Flavor: The zest and juice of a fresh lemon give this bread a light, citrusy lift that balances the sweetness. It’s that little touch that makes every bite feel fresh and springy.
- Chocolate and Fig Filling: I love how the chopped figs and chocolate chunks melt into the dough. The figs add a chewy sweetness, and the chocolate gives it a cozy, dessert-like feel.
- Festive Finish: The glossy lemon icing and chocolate bird’s nest topping make this Paska stand out on any table. It’s beautiful enough for a holiday but simple enough to enjoy anytime.
- A Family Tradition: This recipe reminds me of the same comforting sweetness I get from baking Poppy Seed Buns. It’s a bread that brings everyone together, one slice at a time.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients
- All-Purpose Flour – The base of the dough that gives structure and softness. Measure carefully so the dough stays light and fluffy.
- Warm Milk – Activates the yeast and keeps the dough tender and rich. Whole milk works best, but 2% can be used if needed.
- Sugar – Feeds the yeast and adds a gentle sweetness to the bread.
- Active Dry Yeast – Helps the dough rise and gives the bread its airy texture. Instant yeast can be used in the same amount.
- Butter – Adds richness and a soft crumb. Use softened butter so it blends smoothly into the dough.
- Eggs and Egg Yolks – Provide structure, flavor, and a golden color. The extra yolks make the dough more tender.
- Lemon Zest and Juice – Add a bright citrus flavor that balances the sweetness and gives the bread a fresh taste.
- Dried Figs – Bring a chewy, fruity sweetness to the filling. You can use raisins instead if you prefer.
- Chocolate Chunks – Add a melty, rich contrast to the fruit. Chocolate chips work just as well.
- Milk Chocolate – Used for the bird’s nest topping. Melt it gently for easy mixing.
- Pretzels – Broken into small pieces to give the nests a crunchy texture.
- Chocolate Candy Eggs – A fun, colorful finishing touch that makes the Paska festive and spring-ready.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Activate the Yeast: Mix warm milk, 2 tbsp sugar, yeast, and 50 g flour. Let sit 10–15 minutes until foamy.
- Make the Dough: In a stand mixer, combine yeast mixture with remaining flour, butter, eggs, yolks, sugar, lemon zest, and lemon juice. Mix with a dough hook for about 30 minutes until smooth, elastic, and stretchy.
- First Rise: Cover and let the dough rise in a warm place for about 4 hours, until puffy and doubled.
- Prep Fillings: Chop figs (or raisins) and drain if soaked. Set aside with chocolate chunks.
- Fill & Shape: Divide dough into portions. Stretch each piece, add figs and chocolate, fold to enclose, shape into a ball, and place into molds filling halfway.
- Second Rise & Egg Wash: Cover and let rise about 3 hours until near the top of the molds. Brush with egg yolk and cream mixture.
- Bake & Cool: Bake at 325°F for about 50 minutes, until internal temperature reaches about 195°F. Cool completely before decorating.
- Ice & Decorate: Whisk egg whites and sugar over a double boiler until smooth, then beat with lemon juice until glossy. Dip tops in icing. Make chocolate pretzel nests, add candy eggs, place on top, and let set before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Fruit Options: I like using dried figs for their chewy sweetness, but raisins, cranberries, or chopped apricots work just as well. You can even mix a few types for more texture.
- Chocolate Choices: I usually go with milk chocolate chunks, but dark or white chocolate adds a nice change. You can also use mini chips if that’s what you have.
- Citrus Flavor: Lemon keeps the flavor bright, but orange zest and juice make a lovely variation. Try it if you want a slightly warmer, sweeter note.
FAQs
Yes. You can use the same amount of instant yeast and skip the step of activating it in warm milk. Just mix it directly with the dry ingredients before adding the liquids.
Raisins, chopped dates, or dried apricots all work well. You can even mix a few types of dried fruit for more variety. Just make sure to chop them into small pieces so they blend evenly into the dough.
A stand mixer makes it easier to knead the dough long enough to build elasticity, but you can knead by hand if you prefer. It will take more time and effort, so plan for about 20–25 minutes of kneading until the dough passes the stretch test.
Yes. You can prepare the dough through the first rise, then refrigerate it overnight. Let it come back to room temperature before shaping and adding the fillings.
Check that your yeast is fresh and your milk is warm but not hot. If the dough still doesn’t rise, try placing it in a slightly warmer spot or near a bowl of warm water to help it along.
It’s delicious on its own or with butter, honey, or jam. For a full Easter spread, serve it alongside savory dishes like borscht or scalloped potatoes.
Store cooled Paska in an airtight container at room temperature for up to 3 days. You can also freeze it (without icing) for up to 2 months. Thaw at room temperature and reheat gently before serving, then add the icing and topping.
More Recipes You’ll Enjoy
- Best Walnut Shaped Cookies (Oreshki) – Learn how to make authentic Russian walnut-shaped cookies (Oreshki) with buttery shells and dulce de leche filling.
- Trubochki (Cream Filled Pizzelles) – These Trubochki have crisp golden shells and a smooth cream cheese vanilla filling. They’re lightly sweet and easy to customize.
- Christmas Cookies – These Christmas Cookies are soft, tender, and full of classic bakery flavor. Cream cheese and almond extract make them a holiday favorite.
- Kielbasa Recipe – Learn how to make a kielbasa recipe using beef and chicken. This Polish smoked Kielbasa is juicy, flavorful, and freezer-friendly.
I hope you loved this Paska recipe! If you did, please come back to leave a rating and let me know how it went. Don’t forget to take a picture and tag me on Instagram @lilyscookingandhome
Paska Easter Bread
Equipment
- 1 Stand Mixer
- 3 Molds
Ingredients
For the Dough:
- 1050 g all-purpose flour about 7 cups
- 2 cups warm milk
- 2 tbsp sugar
- 50 g flour taken from the 1050 g total
- 1¾ tbsp active dry yeast
- 1 cup butter 2 sticks, softened, not melted
- 3 whole eggs
- 2 egg yolks
- 1¼ cups sugar
- Zest of 1 lemon
- Juice of 1 lemon
For the Fillings:
- 300 g dried figs Yellow Tiger figs, chopped
- or substitute with raisins
- 255 g chocolate chunks 9 oz, or chocolate chips
For the Egg Wash:
- 1 egg yolk
- 3 tbsp heavy cream
For the Lemon Icing:
- 2 egg whites
- 2 tbsp lemon juice
- 1 cup sugar
For the Bird’s Nest Topping:
- Milk chocolate melted
- Pretzels broken
Instructions
- In a bowl, combine the warm milk, 2 tablespoons sugar, yeast, and 50 g flour taken from the total amount. Mix well and let sit for 10–15 minutes, until the mixture becomes foamy and bubbly.
- In a stand mixer bowl, combine the yeast mixture with the remaining flour, butter, eggs, egg yolks, sugar, lemon zest, and lemon juice. Do not add the figs or chocolate at this stage. Mix with a dough hook for about 30 minutes, until the dough becomes very elastic and stretchy.
- Test the dough by pulling a small piece. It should stretch thin without tearing and should be almost see-through. If it tears easily, continue mixing.
- Cover the bowl and place it in a warm area for about 4 hours, until the dough rises significantly and becomes puffy.
- While the dough rises, chop the figs into small pieces. If desired, soak them briefly in warm water or citrus juice, then drain well.
- Divide the dough based on the size of your molds, ensuring each portion fills only half of the mold.
- For each portion, gently stretch the dough and add the chopped figs (or raisins) and chocolate chunks. Fold the dough around the fillings and shape it into a round ball. Place into the molds, making sure the dough fills about half of each mold.
- Cover the molds loosely and let the dough rise in a warm place for about 3 hours, until it rises close to the top of the molds.
- Before baking, brush each loaf with a mixture of egg yolk and heavy cream.
- Bake at 325°F (163°C) for about 50 minutes. Begin checking after 40 minutes. Use a thermometer to check the center; the ideal internal temperature is between 195–200°F, with the best result around 195°F.
- Allow the Paska to cool completely before icing.
- To make the lemon icing, place the egg whites and sugar over a double boiler. Whisk constantly until the sugar dissolves completely. Test by rubbing the mixture between your fingers; it should feel smooth with no sugar grains. Transfer to a mixer, add the lemon juice, and beat until thick, glossy, and fluffy.
- To make the bird’s nest topping, melt the milk chocolate and mix with broken pretzel pieces. Place small portions onto parchment paper and shape into nests. Add chocolate candy eggs on top and freeze until set.
- Dip the cooled Paska tops into the icing and let the excess drip off. Place the bird’s nest topping on each loaf and allow the icing to set before serving.
Notes
- Warm your milk to about 105–110°F so the yeast activates properly without getting damaged.
- Mix the dough until it passes the stretch test. This ensures a soft, airy crumb and helps the bread rise evenly.
- Use room-temperature butter and eggs for a smoother, more elastic dough.
- Don’t rush the rising time. A slow, full rise gives the Paska its signature light texture.
- Soak dried figs or raisins briefly if they feel tough. It keeps them soft and prevents them from drawing moisture out of the dough.
- Fill molds only halfway to allow enough space for the dough to expand during proofing.
- Brush the loaves gently with egg wash for a glossy, golden crust.
- Check doneness with a thermometer. The center should reach about 195°F for the best texture.
- Let the Paska cool completely before adding icing to prevent it from melting or sliding off.
- Store leftover Paska in an airtight container at room temperature for up to 3 days, or freeze without icing for longer storage.
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