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Nana’s Easter Paska Bread

Easter Paska Bread – My Nana’s recipe for this Eastern European egg bread. I look forward to making this all year!

Easter Paska Bread sliced

Before I get to the (amazing) Easter bread recipe, let me start by bragging. My family gets me really cool gifts.

It must be because I’m a food blogger. I have all sorts of kitchen gadgets and recipe suggestions because of them.

One of these gifts (and I can’t believe I haven’t shown it on the blog before) is my first personalized cutting board given to me by my mom.

I think I cried, it was so cool to see my blog’s name in print on a CUTTING BOARD for goodness sake.

Isn’t she the coolest?

Trial and Eater custom cutting board

I say my first* personalized cutting board because – you guessed it – I got a second one.

This one given to me by my aunt has my Nana’s famous Easter bread recipe on it… IN HER HANDWRITING.

Again, I cried. Who knew I could be so emotional about cutting boards?

But isn’t this the coolest (again)?

easter paska bread nana's recipe handwriten on cutting board

I love this Easter bread recipe.

I always begged my mom to make it and we (pretend) argued because she thought it took too much time – melting things, cooling things, rising (twice), etc. (That time required was greatly reduced when I got better at not killing yeast.)

But it’s So. Worth. It.

The original recipe calls for oleo, which is a kind of margarine – but I use butter. That’s the only modification from the original!

You’ll melt that with milk, sugar and salt. I do this on the stove, and make sure that it doesn’t boil or get too hot because otherwise you’ll kill the yeast when you add it in.

I heat it on medium heat just til the butter is melted, and then let cool while the yeast is starting.

Once all ingredients are mixed and kneaded, let rise for 1 hour and split into 2 loaves.

two loaves of paska bread dough in bread pans waiting to go in oven

Not the prettiest picture above, but good comparison for what it will look like after the second rise.

easter paska bread dough after rising

Then bake at 350 until it looks like this.

Easter Paska Bread fresh out of the oven

Or even like this super-riser loaf.

Easter Paska Bread in bread pan

Eat plain or with anything you’d normally eat bread with.

Ironically, though the bread is not at all vegan, I had my first slice with some vegan butter.

slice of paska bread with butter

Another Easter favorite is Nana’s potica (nut roll) recipe! Does your family have any traditional Easter recipes?

P.S. You can get personalized cutting boards from Etsy (with a personalized recipe like above).

Yield: 2 loaves

Nana's Easter Paska Bread

Easter Paska Bread - Nana's recipe for this Eastern European egg bread. I look forward to making this all year!

Easter Paska Bread - My Nana's recipe for this Eastern European egg bread. I look forward to making this all year!

Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours


  • 1 cup milk
  • 10 tablespoons unsalted butter (1 1/4 sticks)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4 1/2 teaspoons yeast (2 packets)
  • 3/4 cup hot water (115°F)
  • 5 1/2 cups all-purpose flour
  • 3 egg yolks
  • 2 eggs


  1. In a medium pot, heat the milk, butter, sugar and salt on the stovetop over medium heat. Stir occasionally and remove from heat once butter has melted (about 5 minutes). Do not let boil.
  2. Meanwhile, prepare the yeast by mixing it with the hot water. Let sit for 5 minutes until bubbly.
  3. Add the yeast mixture and 2 cups flour to a large mixing bowl. When combined, add in milk mixture, eggs, and remaining flour.
  4. Knead with a dough hook or by hand for 5-10 minutes until smooth and elastic.
  5. Let rise in bowl for 1 hour.
  6. Separate into 2 loaves and let rise for another hour.
  7. Preheat oven to 350°F. Bake for 30 to 35 minutes or until browned.


*Nutrition facts are for 1 slice of bread, assuming 16 slices per loaf.

Nutrition Information:



Serving Size:

1 loaf

Amount Per Serving: Calories: 2199Total Fat: 75gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 625mgSodium: 1228mgCarbohydrates: 323gFiber: 12gSugar: 51gProtein: 54g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

Need more Easter recipe ideas? Check out this list of 40+ vegetarian Easter mains, sides, and desserts.

Easter Paska Bread pin


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Geri Schuster

Saturday 25th of March 2023

I measured everything as in recipe but needed to add a lot more flour just to get it to come from the sides of the bowl. Making this now…hoping it turns out ok.


Wednesday 6th of April 2022

After a slow start and having to add a good amount of flour…my bread came out beautifully! Thanks for the recipe. Will definitely be on my table for Easter and some for our local food bank!


Friday 10th of April 2020

First time making Paska...excellent results!!!!


Monday 22nd of April 2019

I made this for Easter and it was absolutely delicious! This is the closest that I've tasted to my grandmother's paska in years. Thank you so much for sharing your family recipe. I'd love to try making this into one round with the braids on top, but I think the dough might be too sticky to braid. Regardless, I'll be making this recipe again next year. P.S. I'm eating it today as french toast and it's amazing.

Leslie Little

Wednesday 3rd of April 2019

What size loaf pans do you use for this bread? I am planning on making your Nana's recipe for Easter this year. It looks like the perfect Easter bread!



Monday 22nd of April 2019

I used a 9x5 and a 10x5 and both turned out great!


Wednesday 3rd of April 2019

You can see I used two different sizes in the photos - I believe I have a 9"x5x2 but use what you have that the dough will fit in (note this recipe makes two loaves)

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