Growing up, it was a tradition for my mom to bake Easter bread for the Easter Holiday! I am so happy to share a sourdough version of sourdough easter bread (paska). The dough is so soft, fluffy, buttery, and sweet!
Don’t worry when I mention how long it takes to make this sourdough Easter bread. Most of the time is spent letting the dough rise and chill, and you only need about 20-30 minutes of hands-on work. Trust me, it’s worth it because the result is incredibly soft and delicious. Once you’ve mastered the recipe, you’ll feel like a master chef. Plus, if you have any leftovers, this bread makes amazing French toast. It’s that good!
Sourdough Easter Bread (paska) – A Childhood Favorite Reimagined
Every year, as Easter approached, I eagerly anticipated the moment my mom would pull our traditional Moldovan Easter bread from the oven. It was a towering, golden masterpiece—soft, sweet, and studded with raisins, topped with a glossy glaze and colorful sprinkles. That first bite was pure magic, filled with warmth, nostalgia, and the unmistakable flavors of home.
This Easter bread has been a cherished part of my family’s tradition for as long as I can remember. It’s the kind of recipe that fills the house with the comforting scent of vanilla, citrus, and freshly baked dough.
As I continue this family tradition, I wanted to create a version that honors our roots while being easier to digest. If you love this recipe, you will love my sourdough strawberry white chocolate loaf recipe!
Using natural fermentation, this sourdough version enhances the depth of flavor while making the bread gentler on the stomach. The result? A beautifully soft and buttery crumb—similar to panettone—with just the right balance of sweetness and a hint of orange. And of course, it wouldn’t be complete without that classic orange glaze and festive sprinkles on top!
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Sourdough Easter Bread (paska) Recipe
Ingredients
This recipe makes two medium-sized easter breads.
Leaven (Make the Night Before):
- 50g ripe sourdough starter (stiff preferred)
- 100g bread flour
- 50g water
- 10g honey
Main Dough:
- 300g bread flour
- 50g all-purpose flour
- 100g whole milk (warm)
- 80g sugar
- 3 large egg yolks
- 1 whole egg
- 5g salt
- 5g vanilla extract
- Zest of 1 orange (or lemon zest)
- 100g unsalted butter (softened)
- 100g raisins (soaked in warm orange juice & drained)
- 50g chopped dried apricots ( any dried fruit you like)
- 50g white chocolate chips (optional)
Orange Glaze:
- 150g powdered sugar
- 1 egg white
- ½ tsp orange zest
Topping:
- Colorful sprinkles
Tools you will need
- Easter bread molds– This is the one I ordered for the kids
- Stand mixer with a dough hook attachment
- Food scale
Instructions
1. Build the stiff Leaven
The night before baking, mix the leaven ingredients in a bowl and let it ferment at room temperature for 8-12 hours ( a stiff starter like this takes longer to rise than your regular higher hydration starter) until bubbly and active. You’ll get a total of 210g of leaven, and that entire amount goes into the main dough the next day.
2. Mix the Dough
In a stand mixer, combine flour, milk, sugar, egg yolks, egg, salt, vanilla, and orange zest. Mix until just incorporated and let rest for 30 minutes.
Meanwhile, soak the raisins and apricots in hot orange juice (you could also soak them in rum or water)
Add the leaven to the dough and mix well. Knead using a dough hook on low speed for 5-7 minutes, then gradually add the softened butter in small pieces. Continue kneading until the dough becomes smooth and elastic and passes the windowpane test (about 10-15 minutes total). Drain the raisins and apricots and dry them using paper towels. Gently fold the fruit and white chocolate into the dough using the low setting on your Kitchen Aid.
3. Bulk Fermentation
Transfer the dough to a greased bowl and let it rise at 75-78°F (24-26°C) for 4-6 hours, folding every hour for the first 3 hours. The dough should increase by about 50%, but not fully double.
4. Cold Ferment
Cover the dough and refrigerate overnight (8-12 hours) for better flavor development and easier handling.
5. Shape & Proof
The next day, remove the dough from the fridge and let it rest for 30 minutes. Shape it into two smooth balls and place it into a tall cylindrical mold or panettone mold. Cover and proof at 78-80°F (26-27°C) for 4-6 hours, until it nearly reaches the top of the mold.
6. Bake
Preheat your oven to 350°F (175°C). Bake for 40-45 minutes, tenting with foil if it browns too quickly. The internal temperature should reach 190°F (88°C).
7. Glaze & Decorate
In a small bowl, whip the egg whites using a hand mixer until you get stiff peaks, then add in the powdered sugar and orange zest, and gently fold them in. Spread it over the cooled bread and top with colorful sprinkles for a festive finish.
A New Tradition with Old Roots
Baking this bread each year connects me to my childhood and the generations before me who celebrated Easter with the same sweet tradition. Now, with a sourdough twist, I hope to pass it down in a way that’s both nourishing and full of the same joy I felt as a child.
If you try this recipe, I’d love to hear how it turns out for you! Happy baking, and Happy Easter!
Sourdough Easter Bread (paska)
Equipment
- tall cylindrical mold or panettone mold
- stand mixer with a dough hook
Ingredients
Leaven (Make the Night Before):
- 50 grams ripe sourdough starter (stiff preferred)
- 100 grams bread flour
- 50 grams water
- 10 grams honey
Main Dough:
- 300 g bread flour
- 50 g all purpose flour
- 100 g whole milk (warm)
- 80 g sugar
- 3 large egg yolks
- 1 whole egg
- 5 g salt
- 5 g vanilla extract va
- Zest of 1 orange (or lemon zest)
- 100 g unsalted butter (softened)
- 100 g raisins (soaked in warm orange juice & drained)
- 50 g chopped dried apricots ( any dried fruit you like)
- 50 g white chocolate chips (optional)
Orange Glaze:
- 150 g powdered sugar
- 1 egg white
- 1 tsp orange zest
Topping:
- Colorful sprinkles
Instructions
Build the Leaven
- The night before baking, mix the leaven ingredients in a bowl and let it ferment at room temperature for 8-12 hours until bubbly and active.
Mix the Dough
- In a stand mixer, combine flour, milk, sugar, egg yolks, egg, salt, vanilla, and orange zest. Mix until just incorporated and let rest for 30 minutes.Meanwhile, soak the raisins and apricots in hot orange juice (you could also soak them in rum or water)Add the leaven to the dough and mix well. Knead using a dough hook on low speed for 5-7 minutes, then gradually add the softened butter in small pieces. Continue kneading until the dough becomes smooth and elastic and passes the windowpane test (about 10-15 minutes total). Drain the raisins and apricots and dry them using paper towels. Gently fold the fruit and white chocolate into the dough using the low setting on your Kitchen Aid.
Bulk Fermentation
- Transfer the dough to a greased bowl and let it rise at 75-78°F (24-26°C) for 4-6 hours, folding every hour for the first 3 hours. The dough should increase by about 50%, but not fully double.
Cold Ferment
- Cover the dough and refrigerate overnight (8-12 hours) for better flavor development and easier handling.
Shape & Proof
- The next day, remove the dough from the fridge and let it rest for 30 minutes. Shape it into two smooth balls and place it into a tall cylindrical mold or panettone mold. Cover and proof at 78-80°F (26-27°C) for 4-6 hours, until it nearly reaches the top of the mold.
Bake
- Preheat your oven to 350°F (175°C). Bake for 40-45 minutes, tenting with foil if it browns too quickly. The internal temperature should reach 190°F (88°C).
Glaze & Decorate
- In a small bowl, whip the egg whites using a hand mixer until you get stiff peaks, then add in the powdered sugar and orange zest, and gently fold them in. Spread it over the cooled bread and top with colorful sprinkles for a festive finish.
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