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Ukrainian Easter bread (Paska)

This is similar to an Italian panettone. If you have the correct mould, great but otherwise use a well-oiled empty 800g tin can. You can leave it plain or simply iced. If you have leftovers, slice them up and use for a bread and butter pudding.
Course: Afternoon Tea, Dessert, Teatime
Cuisine: Ukrainian
Keyword: Cake, Easter, Panettone, Paska
Servings: 5


  • 175 ml whole milk, warm
  • 2 eggs plus an extra yolk if you wish
  • 1 tsp active dry yeast or 15g fresh yeast
  • 200 g caster sugar
  • pinch saffron or turmeric
  • 100 g salted butter
  • 50 ml sour cream
  • 1/2 tsp vanilla paste
  • 375 g plain flour
  • 50 g dried sour cherries or 500g fresh or frozen sour cherries

For the icing:

  • 100 g icing sugar
  • squeeze fresh lemon juice
  • blue and yellow sprinkles (optional)


  • Mix together the warm milk, eggs, yeast, sugar, saffron, butter, sour cream, vanilla. Whisk until pale.
  • Add in the flour, knead for 15 minutes, then fold in the dried cherries. Leave to rise for 2 hours.
  • Oil the can well with sunflower oil and fill with the dough. Leave to rise for another hour, Preheat the oven to 180C.
  • Bake for 30 to 35 minutes or until the top is golden brown.
  • Remove and cool. Make the icing by mixing the icing sugar with lemon juice, Drizzle over the pasta .