Mini Paska Easter Breads (Kulich)

Paska (meaning Easter) bread is a sweet bread that is well recognized for it’s cylinder like shape (also known as Kulich) and is usually served during the Passover holiday. This recipe makes a small batch and creates mini breads that happen to be baked in disposable foam cups.

As easy as it may sound and look, rising is the most time consuming part of the making. Since this is a “sweet” bread the sugar and yolks weigh down the rising process, making the rising time go by very slow (even if it’s rising in a very warm place). But don’t fret it’s all worth the labor if you want extremely fluffy results. The foam cups are a brilliant idea and are totally safe to use in the oven (if they can tolerate HOT tea than they can tolerate some oven heat) not to mention how easy clean up is. I highly recommend making these semi-sweet mini breads even if you have never dealt with making Easter bread before because this recipe is very easy going. However, I do advise this to be done during the day to allow for proper rising time.

Ingredients for Paska Bread:

  • 1 1/4 cup warm milk
  • 1 tbsp dry yeast
  • 1 tbsp sugar
  • 4 egg yolks
  • 1/4 cup sour cream
  • 6 tbsp butter, melted
  • 1 cup sugar
  • 3 tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp Vanilla sugar
  • 4 1/4 cups flour
  • 1/2 cup raisins

GLAZE:

  • 2 1/2 cups Powdered sugar
  • 3 tbsp water
  • 3-4 tbsp milk
  • 1/2 tsp vanilla sugar
  • colored sprinkles for garnish

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How to make Paska Bread:

  1. In the bowl of a stand mixer, whisk together the warm milk, 1 tbsp of yeast and 1 tbsp of sugar; allow mixture to sit for 15 minutes.

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2. Then add the yolks, sour cream, melted butter, 1 cup of sugar, oil, salt and vanilla sugar to the yeast mixture, whisking well to incorporate everything.

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3. Add 3 cups of flour to the yeast mixture and knead dough over low speed adding remaining flour until the dough has formed. Once dough has formed knead for 5 minutes over medium speed. (Dough will be slightly tacky yet indents can be easily made when poking.)

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4. Cover dough and allow to rise for 2-3 hours in a very warm place or until doubled in size. (Your dough shouldn’t rise super fast so don’t worry if it’s taking very slow.)

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5. Transfer dough to a lightly floured surface and slightly pat into a rectangular shape. Sprinkle dough with raisins and lightly knead into a ball dusting a little more flour to form a smooth ball.

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6. Spray 10 (10 oz) disposable foam cups with cooking spray and lightly flour each cup. Place cups onto a large baking sheet and scoop out 1/2 a cup of dough. Shape dough into balls then place into each cup. (Cups should be half way full of dough and makes about 10 balls.)

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7. Cover cups with plastic wrap and allow dough to rise until doubled in size or until dough reaches almost the rim of the cup (2-3 hours.)

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8. When dough has doubled in size place in a preheated 350 degrees F oven and bake for 40-45 minutes or until nicely browned.

9. Allow breads to cool in cups for 4 minutes then run a sharp knife around the sides. Tip over and lightly squeeze the bottom of the cup for the bread to pop out. Repeat until bread removes, do not pull bread out.

10. Whisk together the glaze adding more water if needed. (A little goes a big way so please add the water and milk by tbsp until desired consistency.) Glaze warm breads and sprinkle with colored sugar.

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Paska Easter Bread Recipe (Kulich)
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 10 mini breads
Ingredients
  • DOUGH:
  • 1¼ cup warm milk
  • 1 tbsp dry yeast
  • 1 tbsp sugar
  • 4 egg yolks
  • ¼ cup sour cream
  • 6 tbsp butter, melted
  • 1 cup sugar
  • 3 tbsp vegetable oil
  • ½ tsp salt
  • 1 tsp Vanilla sugar
  • 4¼ cups flour
  • ½ cup raisins
  • GLAZE:
  • 2½ cups Powdered sugar
  • 3 tbsp water
  • 3-4 tbsp milk
  • ½ tsp vanilla sugar
  • colored sprinkles for garnish
Instructions
  1. In the bowl of a stand mixer, whisk together the warm milk, 1 tbsp of yeast and 1 tbsp of sugar; allow mixture to sit for 15 minutes.
  2. Then add the yolks, sour cream, melted butter, 1 cup of sugar, oil, salt and vanilla sugar to the yeast mixture, whisking well to incorporate everything.
  3. Add 3 cups of flour to the yeast mixture and knead dough over low speed adding remaining flour until the dough has formed. Once dough has formed knead for 5 minutes over medium speed. (Dough will be slightly tacky yet indents can be easily made when poking.)
  4. Cover dough and allow to rise for 2-3 hours in a very warm place or until doubled in size. (Your dough shouldn't rise super fast so don't worry if it's taking very slow.
  5. Transfer dough to a lightly floured surface and slightly pat into a rectangular shape. Sprinkle dough with raisins and lightly knead into a ball dusting a little more flour to form a smooth ball.
  6. Spray 10 (10 oz) disposable foam cups with cooking spray and lightly flour each cup. Place cups onto a large baking sheet and scoop out ½ a cup of dough. Shape dough into balls then place into each cup. (Cups should be half way full of dough and makes about 10 balls.)
  7. Cover cups with plastic wrap and allow dough to rise until doubled in size or until dough reaches almost the rim of the cup (2-3 hours.)
  8. When dough has doubled in size place in a preheated 350 degrees F oven and bake for 40-45 minutes or until nicely browned.
  9. Allow breads to cool in cups for 4 minutes then run a sharp knife around the sides. Tip over and lightly squeeze the bottom of the cup for the bread to pop out. Repeat until bread removes, do not pull bread out.
  10. Whisk together the glaze adding more water if needed. (A little goes a big way so please add the water and milk by tbsp until desired consistency.) Glaze warm breads and sprinkle with colored sugar.

 

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6 thoughts on “Mini Paska Easter Breads (Kulich)

    1. Victoria, I only recommend the disposable cups for HOT tea. Paper cups are probably not going to work unless they state they are usable for hot drinks. To be on the safer side I would just use the ones pictured, as they were proven and tested.

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    1. Olga, You probably could but I highly recommend the vanilla sugar, that’s what gives the bread the sweet smelling bread aroma that extract will just never substitute. Let me know how it works out for you.

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      1. I ended up buying the vanilla sugar and these turned out amazing. Will definitely be making these again. Thanks for the recipe!!!

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