What is the difference between paska and panettone?

Paska is an Eastern European sweet bread traditionally made for Easter, flavored with citrus zest and often topped with a simple icing. Panettone, on the other hand, is an Italian Christmas bread studded with candied fruit, raisins, and flavored with vanilla or citrus extracts. While both are enriched doughs, panettone has a lighter, airier texture and incorporates dried fruits, whereas paska focuses on a simpler, tender crumb with citrus notes.

What is the difference between paska and babka?

Paska is a round, plain loaf often glazed on top, whereas babka is a braided or layered sweet bread with swirls of chocolate, cinnamon, or fruit filling. Paska’s texture is soft and uniform, whereas babka’s layers create a marbled effect. Both originate from Eastern European traditions, but babka tends to be richer and more dessert-like, while paska remains a staple Easter bread.

Why is panettone so expensive?

Panettone’s higher price comes from its lengthy production process: the dough undergoes multiple days of proofing to develop its airy, fluffy texture. Premium ingredients like candied citrus peel, high-quality raisins, and sometimes artisanal butter contribute to the cost. Panettone also requires skilled craftsmanship to achieve its signature dome shape and internal crumb structure.

How do you eat paska?

Paska is best enjoyed fresh, either on its own or with a light spread of butter, jam, or cream cheese. Slices can accompany coffee or tea at breakfast, be part of a festive brunch alongside eggs and ham, or serve as dessert with a dollop of whipped cream or fruit compote. Warm slices slightly before serving for an extra comforting treat.

Mennonite Paska Recipe

Name: Mennonite Paska Recipe
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Mennonite
Ingredients: 1 cup whole milk (warm, about 110°F/43°C); ½ cup unsalted butter; ½ cup granulated sugar; 1 teaspoon salt; 3 large eggs (beaten, room temperature); Zest of 1 lemon; (Optional) Zest of 1 orange; 1 tablespoon lemon juice; 1 tablespoon orange juice (optional); 2¼ teaspoons active dry yeast (1 packet); ¼ cup warm water (about 110°F/43°C); 5–6 cups all-purpose flour; ½ cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 3–4 tablespoons milk

Description

Mennonite Paska is a traditional sweet Easter bread known for its soft, fluffy texture and bright citrus flavor from lemon and orange zest. Topped with a creamy vanilla glaze and colorful sprinkles, this festive loaf is perfect for brunch, dessert, or holiday gifting.

Ingredients

Scale

1 cup whole milk (warm, about 110°F/43°C)
½ cup unsalted butter
½ cup granulated sugar
1 teaspoon salt
3 large eggs (beaten, room temperature)
Zest of 1 lemon
(Optional) Zest of 1 orange
1 tablespoon lemon juice
1 tablespoon orange juice (optional)
2¼ teaspoons active dry yeast (1 packet)
¼ cup warm water (about 110°F/43°C)
5–6 cups all-purpose flour

For Vanilla Glaze (Optional):

½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3–4 tablespoons milk

All the classic ingredients you need to make authentic Mennonite Paska

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Instructions

In a small bowl, proof yeast with warm water and 1 teaspoon sugar. Let it sit for 10 minutes until foamy.
In a saucepan, heat milk until steaming. Stir in butter, sugar, and salt. Let cool to lukewarm.
In a large bowl, whisk eggs, lemon zest, lemon juice, and optional orange zest/juice. Add the milk mixture and yeast mixture.
Gradually stir in flour until a slightly sticky dough forms. Knead for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (about 1–1.5 hours).
Punch down, divide into 2–3 portions, and shape into loaves or braids. Place in greased round pans.
Let rise again until doubled (30–45 minutes). Preheat oven to 350°F (175°C).
Bake for 25–30 minutes until golden brown. Cool 10 minutes in pans, then on wire racks.
For glaze: beat butter, add powdered sugar, vanilla, and milk until smooth. Spread over cooled loaves.

From mixing to glazing – follow each step to make perfect Paska

Notes

You can add raisins or dried fruit to the dough for variation.

Use almond extract instead of vanilla for a flavor twist.

Store at room temp for 3 days or freeze up to 3 months.

Best served slightly warm with butter or jam.

Prep Time: 2 hours
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Mennonite, Eastern European

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 14g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg