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Paska, Books, Lepps Farms...too much excitement for one week. By now most of us are back in our kitchens trying to prepare our last minute Easter Paska.
We all have our favorites and so we repeat them over and over because our families love them. I'm sure by now, you've all tried Lovella's Paska Recipe, which is the recipe that united us, women, together. Thank-you Lovella for a wonderful tutorial.
But today, I will share with you our family's tried and true version, the one that my kids keep asking me to bake, the one in the big pan that feeds the whole family.
What's most important is, that this keeps bringing traditions and families together.
I highly recommend that you check out Ellen's Paska Spread. I will be making this spread this year. When I tasted it, I realized that my grandmother had made it many years ago and  I could still savor the taste.
Remember, it's only Thursday, it' never to late to make Paska...Keep practicing.
  • 1 cup milk (1/2 cup cream and 1/2 cup milk)
  • 1/2 cup melted butter
  • 1 cup water
  • 3 tablespoons yeast
  • 1/4 teaspoon salt
  • 8 - 10 whole eggs
  • 1 1/2 cups sugar
  • 2 tablespoons lemon zest
  • 10 cups flour.
Kneading Machine Procedure
  1. Heat milk just to a scalding level, then add butter which will melt in the milk.
  2. Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
  3. In mixing bowl blend half of the flour with fast-rising yeast, and add salt.
  4. Add liquids and blend for 5 minutes on the lowest setting.
  5. Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
  6. Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
  7. Dough texture should remain soft.
  8. Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
  9. Meanwhile, prepare your baking pans with cooking oil or parchment paper.
  10. Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
  11. Bake at 325°  Buns need 20 minutes, while loaves need about 30-35 minutes. Check regularly that the bread does not get too brown on top.   
  12. Ice with your favorite spread.

Here's my favorite icing.  I love this one because you can make it ahead of time and keep it in the fridge up to three months. It's also excellent for cinnamon buns.
  • 2 tablespoons cold water
  • 41/2 tablespoons white sugar
  • 2/3 cups shortening
  • 1 egg
  • 21/2 cup icing sugar
  • 1 teaspoon vanilla
Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in the refrigerator. Will keep up to 3 months.
Most of our family will slice the Paska and spread it on like butter. So take the extra spread along with you. And you must always add many colorful sprinkles.
Meanwhile, let's not forget the real message of Easter in Paska making, but rather focus on who Jesus is; the Crucifixion and the Resurrection.


  1. I wishyou and your family a very Happy and blessed Easter, ciao Flavia

    P.S. do you know how we say "Easter" in Italy?? PASQUA!!!

  2. Have a blessed easter, Y'all. Congrats to the winner!!!!!!

  3. how fun to share Easter breads; thank you and may you and your families share His grace and mercy in His resurrection.

  4. CinStraw...aka Cindy or Cin(\0/)April 21, 2011 at 7:27 AM

    Congrats to Sharina, winner of the give away cookbook and a newlywed of just one year. You can't go wrong when cooking from MGCC recipes.

    Now Girls...let me say a BIG God Bless to each and everyone of you this Easter and may you keep on inspiring many many more new cooks to come, as well as us older ones.

  5. Congratulations, Sharina!!
    Have a blessed Easter everyone!!
    I've never had Paska, but it sure looks yummy!

  6. My cookbook arrived in the mail yesterday, Thank you to all! You have done an awesome job on your first cookbook. I went to bed last night & read several of your stories.
    I am hoping to try the ham sauce receipes for Easter. A blessed Easter to all of you & your families.

  7. oh wie lecker!Hummm.Wünsche ich dir schöne Ostern.Jesus lebt.Bussi.Luciene,

  8. Mmm mmm. I made Paska buns last year with the cottage cheese spread. Have not gotten around to it this year but your photo has my mouth watering and wondering if I should still make some! Happy Easter...

  9. The Paska recipe you've posted is identical to my Grandmother ( Viola Epp)'s recipe ! I know we have cousins in the Clearbrook / Abbotsford area and I've heard another Aunt mention the name Lovella before so I'm guessing we are related <3 Happy Easter & Great Blog !!! Can't wait to buy the cookbook !


  10. Yummy recipe! Tried and tested by the family and it is a winner also! All those eggs .... happiness for any chicken farmeress!

  11. Sharina, congratulations on your win and keep conquering the world with your cabbage rolls! (there is a lot of serendipitous wisdom in that statement of yours!!)

  12. for those of us learning who are VERY bread illiterate ;) can you please tell us how to "make a bread loaf"

  13. for those of us who are VERY bread illiterate.. can you please tell/show us how to "make a loaf of bread"

    thank you :)

  14. Do you use 8 or 10 eggs? and what is the reason for using more or less?


    1. I would also like to know this! Hopefully attempting paska for the first time this year.....lots of pressure to get it right.... ;-)

  15. Can you use this recipe to make paska buns?

  16. How many loaves does this make?

  17. I would also like to know if you use 8 or 10 eggs, and how will I know if I need 8 or 10? Hopefully attempting paska for the first time this year....


  18. I just made this recipe and loved it! I used 9 medium size eggs and the recipe made 4 loaves.
    The icing recipe would probably have to be doubled (or tripled!) to keep up with all the paska :)

  19. Glad you enjoyed this recipe. It's one of my favorites...and it works for our family. The reason I said 8-10 eggs, is depending on size..generally 9 eggs is perfect. And it also makes wonderful buns and all sorts of shapes and sizes.

  20. Would I be able to make this diary free with almond milk and dairy free butter?

  21. I guess you can surely try. I've only made it with dairy products.
    Give it a try and let us know the results. Then we can pass the hints along.

      I just looked up about substitutions. You can check it out on line. It looks like it may work.

  22. I just made 5 beautiful first time. They turned out beautifully. One question, how do you keep the tops from getting too brow while baking?

  23. Hi...I'm glad your bread was a's my favorite recipe and somewhat more simplified. My loaves have often come out quite dark also and so this time I just reduced the baking time down to 30-35 minutes. I found the loaves were still baked and they had a beautiful rise to them. I will make a note on my post about the time change. One other thing...remember they get covered with icing and nobody sees it....