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Paska Bread for Easter

Paska - Easter bread!

This Easter bread known as Paska was a tradition in my Mennonite family when I was growing up. Made with flour, yeast, sugar, eggs, milk, and citrus rind and juice, then covered with a sweet icing and coloured sprinkles or jimmies once baked and cooled, the loaves were served at a light supper on Easter Sunday.

Sometimes the bread was made in empty coffee cans so that while the unbaked loaves proofed, they rose up and billowed over the top of the cans to form giant mushroom-shaped loaves. Or, the loaves were simply shaped into domes or rounds.

It's also tradition to serve Paska for Easter in the home of egg farmers Chris and Laura Mullet Koop of Jordan, Ontario. This month we're sharing Chris' mother Mary's recipe for Paska on Egg Farmers of Ontario's website. We've included a recipe for the icing (which you can make as thick or thin as you like), or you can use your favourite icing recipe. (A cream cheese icing is very nice on this bread.) If you're going to add the sprinkles (and you really should for the full effect!), do so while the icing is wet, but don't ice the bread and add the sprinkles too many hours ahead of serving as the colour from the sprinkles may bleed into the icing.

Want to learn more about the Mullet Koop family? Click here.

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