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Paska (Easter Bread)

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“This is an adopted recipe. Original intro: "This Russian-Mennonite sweet bread is traditionally served at Easter. This is my mother's recipe, which I prefer to all others. We always ate it for breakfast, along with coloured hardboiled Easter eggs." Thanks Zenith/Cornelia”
5hrs 30mins
8 loaves (approx.)

Ingredients Nutrition


  1. Peel and chop potato.
  2. Boil until tender.
  3. Drain, reserving water.
  4. Mash the potato.
  5. Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato) for 10 minutes.
  6. Add a bit of flour to make a soft sponge.
  7. In the meantime, warm the milk.
  8. Pour it over 2 cups flour.
  9. Beat until smooth.
  10. Allow to cool slightly.
  11. Beat egg yolks with 1 cup sugar.
  12. Add warm flour mixture.
  13. Add stiffly beaten egg whites.
  14. Add yeast mixture.
  15. Cover and let rise until light.
  16. Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato).
  17. Add enough flour to make a medium soft dough.
  18. (It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.) Knead 10 minutes.
  19. Cover and let rise to double its bulk.
  20. Shape into loaves.
  21. (You may make braided loaves, round loaves, or oval loaves.) Cover and let rise again.
  22. Bake at 325 F until golden.
  23. Be careful not to overbake.
  24. Make icing (or glaze) with powdered sugar and milk.
  25. Ice when bread is completed cooled.

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