I love how this Sourdough Paska turns simple ingredients into something so special. The long fermentation gives it a tender crumb and deep flavor, while the citrus and chocolate make it taste fresh and comforting. It’s a recipe that always feels worth the time.
Why This Recipe Works
I love baking this Sourdough Paska because it brings together everything I adore about spring baking — soft, fragrant dough, bright citrus flavor, and a touch of sweetness. Here’s what makes it special:
- Bright Citrus Flavor: The orange zest and juice give this bread a light, sunny flavor that balances the richness perfectly. It reminds me of the fresh, vibrant taste in my Paska Easter Bread.
- Naturally Leavened: The sourdough starter gives the bread a gentle tang and a soft, tender crumb. It’s the same kind of natural rise I love in my Same Day Sourdough Bread, but here it’s paired with sweetness and citrus.
- Rich and Buttery Texture: With butter, eggs, and milk, this dough bakes up soft and golden. Each slice feels rich but not heavy — perfect for holidays or weekend baking.
- Festive Finish: The glossy lemon icing and chocolate bird’s nest topping make this loaf stand out on any table. It’s simple to decorate but looks like something from a bakery.
- Make-Ahead Friendly: The long, slow proofing means you can prep it the day before and bake fresh in the morning. It’s a relaxed, rewarding bake that fits beautifully into a busy spring weekend.
Tried it? Tap the stars and let me know how it went. I ❤️ reading your feedback!
Ingredients
- All-Purpose Flour – The main structure of the dough, giving it a soft and fluffy texture. Bread flour can be used for a slightly chewier result.
- Active Sourdough Starter – A recently fed, bubbly starter provides natural leavening and a gentle tang that balances the sweetness.
- Butter – Softened butter adds richness and tenderness to the dough, creating a soft crumb and buttery flavor.
- Eggs and Egg Yolk – Eggs make the dough rich and golden, while the extra yolk adds softness and color.
- Sugar – Sweetens the dough and helps it brown beautifully in the oven. You can slightly reduce the amount if you prefer less sweetness.
- Orange Zest and Juice – Fresh zest and juice bring a bright citrus note that complements the buttery dough and sweet fillings.
- Milk – Adds moisture and helps create a tender, fluffy texture. Whole milk works best, but 2% can be used if needed.
- Raisins – Add chewy sweetness throughout the loaf. Soaking them in Limoncello, brandy, or hot water keeps them plump and flavorful.
- Chocolate Pieces or Chips – Add a touch of indulgence and pair perfectly with the citrus and raisins. Use dark, milk, or a mix depending on your taste.
- Limoncello or Brandy – Used to soak the raisins for extra flavor. Hot water or orange juice can be used as a non-alcoholic option.
- Egg Yolk and Heavy Cream – Combined for the egg wash to give the baked Paska a shiny, golden crust.
- Egg Whites, Lemon Juice, and Sugar – Whipped together for the lemon icing that coats the top with a smooth, glossy finish and a hint of tartness.
- Milk Chocolate, Pretzels, and Candy Eggs – Melted chocolate mixed with broken pretzels forms the bird’s nest topping, finished with candy eggs for a festive touch.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Activate the Starter: Make sure your sourdough starter is active, bubbly, and recently fed before starting.
- Make the Dough: In a stand mixer, combine flour, starter, butter, eggs, yolk, sugar, orange zest, orange juice, and milk. Mix with a dough hook for about 30 minutes until smooth and elastic.
- Check the Dough: Stretch a small piece of dough. It should stretch thin without tearing. If not, continue mixing.
- First Rise: Cover and let the dough rise in a warm place for 4–5 hours, until nearly doubled.
- Soak Raisins & Prep Skewers: Soak raisins in Limoncello and hot water for 1 hour, then drain well. Soak wooden skewers in water for 30 minutes.
- Fill & Shape: Divide dough to fit molds halfway. Flatten each portion, add raisins and chocolate, fold to enclose, shape into a ball, and place into molds.
- Proof & Chill: Cover and let rise 4–7 hours until about ¾ full. Transfer to the refrigerator and cold proof for 12 hours.
- Egg Wash & Bake Brush with egg yolk and cream. Bake at 325°F for about 50 minutes, until internal temperature reaches about 195°F.
- Cool Upside Down: Immediately remove from oven and hang loaves upside down using skewers. Cool completely.
- Decorate & Serve: Make icing by whisking egg whites and sugar over a double boiler, then beat with lemon juice until glossy. Dip tops, add chocolate pretzel nests with candy eggs, 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 to swap raisins for dried cranberries, chopped apricots, or golden raisins. You can mix a few types for extra color and flavor.
- Chocolate Choices: Use dark chocolate for a deeper taste or white chocolate for a sweeter loaf. You can also skip the chocolate and add toasted nuts instead.
- Citrus Flavor: Try lemon or tangerine zest instead of orange for a different brightness. A touch of vanilla or almond extract also works well.
FAQs
Can I use a different type of flour?
Yes. All-purpose flour gives a soft crumb, but you can use bread flour for a slightly chewier texture. If you do, add a little more liquid since bread flour absorbs more moisture.
What if I don’t have Limoncello or brandy for soaking the raisins?
You can simply use hot water or orange juice instead. The goal is to plump the raisins and add a bit of flavor, so either option works well.
Do I have to hang the Paska upside down after baking?
It’s highly recommended. Hanging prevents the delicate, airy crumb from collapsing as it cools and helps the loaf keep its tall, rounded shape.
How do I know when the dough is mixed enough?
After about 30 minutes of mixing, the dough should stretch thin without tearing. If it breaks easily or sticks too much, keep mixing until it becomes smooth and elastic.
Is the icing safe to eat since it uses egg whites?
Yes. The egg whites are gently heated in a double boiler until the sugar dissolves, which makes them safe to use. The result is a glossy, stable icing that sets beautifully.
Can I make smaller loaves instead of one large one?
Absolutely. Divide the dough into smaller molds or even muffin tins for mini Paskas. Just reduce the baking time and start checking for doneness earlier.
How long does it keep?
Store cooled Paska in an airtight container at room temperature for up to 3 days. For longer storage, freeze without icing for up to 2 months, then thaw and decorate before serving.
More Recipes You’ll Enjoy
- Sourdough Bagel Recipe – This Sourdough Bagel Recipe makes chewy, golden bagels with deep flavor from a slow rise—just like your favorite bakery, fresh from the oven.
- Khachapuri (Georgian Cheese Bread) – Khachapuri is a traditional Georgian cheese-filled bread, most commonly shaped like a boat and filled with melted cheese, butter, and egg yolk.
- Syrniki – This Syrniki recipe is my favorite way to turn simple farmer’s cheese into golden, fluffy pancakes that taste like childhood.
- Poppy Seed Buns – These Poppy Seed Buns are my favorite way to bring a tradition into my kitchen. The rich, nutty filling tucked inside soft, golden dough.
I hope you loved this 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
Sourdough Paska
I love how this Sourdough Paska turns simple ingredients into something so special. The long fermentation gives it a tender crumb and deep flavor, while the citrus and chocolate make it taste fresh and comforting. It’s a recipe that always feels worth the time.
Ingredients
For the Dough:
- 1000 g all-purpose flour
- 250 g active sourdough starter bubbly and recently fed
- 150 g butter softened
- 2 whole eggs
- 1 egg yolk reserve the egg white for icing
- 200 g sugar
- Zest of 1 orange
- Juice of 1/2 orange juice from one half orange
- 1½ cups milk
- 2 cups raisins
- 1½ cups chocolate pieces or chips
For the Raisin Soak:
- ½ cup Limoncello or brandy
- ½ cup hot water
- If not using alcohol, substitute with hot water only
For the Egg Wash:
- 1 egg yolk
- 3 tbsp heavy cream
For the Icing:
- 2 egg whites
- 2 tbsp lemon juice
- 1 cup sugar
For the Bird’s Nest Topping:
- Milk chocolate melted
- Pretzels broken into small pieces
- Chocolate candy eggs
Instructions
- Ensure the sourdough starter is active and bubbly before beginning.
- In a stand mixer bowl, combine the flour, active starter, butter, eggs, egg yolk, sugar, orange zest, orange juice, and milk. Do not add the raisins 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 stretching a small piece. It should stretch thin without tearing and should be almost see-through. If the dough sticks heavily or tears easily, continue mixing.
- Cover the bowl and let the dough rise in a warm place for 4–5 hours, until it nearly doubles in size.
- While the dough rises, soak the raisins in the Limoncello (or brandy) and hot water for about 1 hour. Drain well and squeeze out any excess liquid.
- Before shaping, soak wooden skewers in water for 30 minutes. Insert two skewers into each mold to prepare for cooling the bread upside down later.
- Divide the dough according to your mold sizes, ensuring each portion fills only half of the mold. Lightly flatten each piece of dough, add raisins and chocolate, then fold the dough around the fillings. Shape into a gentle ball and place into the molds. The dough should feel soft and slightly wet. Use lightly oiled or damp hands if needed.
- Cover the molds with plastic wrap and let the dough proof in a warm place for 4–7 hours, until it rises to about three-quarters of the mold height.
- Transfer the molds to the refrigerator and cold proof for 12 hours.
- Before baking, brush each Paska with a mixture of egg yolk and heavy cream.
- Bake at 325°F (163°C) for about 50 minutes. Begin checking after 40 minutes using a thermometer. The ideal internal temperature is 195–200°F, with the best result around 195°F. Do not exceed 200°F.
- Once baked, remove the loaves from the oven and immediately hang them upside down using the skewers. This prevents the delicate bread from collapsing. Allow them to cool completely.
- To make the bird’s nest topping, melt the chocolate and mix in the broken pretzel pieces. Spoon onto parchment paper, shape into small nests, and place chocolate candy eggs on top. Freeze until set.
- To make the icing, combine the egg whites and sugar over a double boiler and whisk constantly until the sugar is fully dissolved. Test by rubbing the mixture between your fingers; it should feel smooth with no grains. Transfer to a mixer, add the lemon juice, and beat until thick, glossy, and fluffy.
- Dip the cooled Paska tops into the icing and allow the excess to drip off. Place a bird’s nest topping on each loaf and let the icing set before serving.
Notes
- Feed your starter the night before so it’s bubbly and active when you start mixing the dough. A strong starter gives the best rise and flavor.
- Mix the dough long enough for proper gluten development. The 30-minute mix time helps create a soft, elastic texture that holds its shape after baking.
- Check the windowpane test. Stretch a small piece of dough — it should stretch thin without tearing. That’s your sign it’s ready.
- Keep the dough warm during bulk fermentation. A steady 75–80°F helps it rise evenly and develop a light, airy crumb.
- Soak the raisins early. Let them plump while the dough rises so they stay juicy and don’t draw moisture from the bread.
- Handle the dough gently when shaping. Use damp or lightly oiled hands to prevent sticking and preserve the dough’s structure.
- Don’t skip the cold proof. The overnight chill deepens the flavor and makes the dough easier to handle before baking.
- Use a thermometer to check doneness. The bread is perfect at 195°F — this keeps it moist and tender inside.
- Cool completely before icing. Warm bread will melt the icing and ruin the glossy finish.
- Store leftovers properly. Wrap tightly and keep at room temperature for up to 3 days, or freeze without icing for longer storage.
Leave a Reply