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Sourdough Easter Bread (paska)

5 from 6 votes
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! 
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Servings: 2
Course: bread
Cuisine: european
Ingredients Equipment Method

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

Equipment

  • tall cylindrical mold or panettone mold
  • stand mixer with a dough hook

Method
 

Build the Leaven
  1. 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
  1. 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
  1. 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
  1. Cover the dough and refrigerate overnight (8-12 hours) for better flavor development and easier handling.
 Shape & Proof
  1. 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
  1. 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
  1. 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.