Paska
Limited nutritional benefit
Ukrainian Easter yeast bread with raisins and a white icing top.
Paska is the Ukrainian Easter bread: a rich yeast dough made with milk, butter, eggs, sugar and raisins, baked in tall round tins and topped with a white icing of whipped egg whites and powdered sugar. An 80 g slice has about 290 kcal, 48 g of carbohydrate with 20 g of sugar, 8 g of fat, 4.6 g of it saturated, and 6 g of protein. Serving a slice with eggs or cheese makes a more filling breakfast.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 7.4g | 13.2% |
| Fat | 10g | 14.3% |
| Carbs | 60g | 20.0% |
| Simple Sugars | 21g | Estimate |
| Complex Carbs | 37.3g | Estimate |
| Fiber | 1.7g | 6.8% |
| Water | 21g | 0.8% |
| Calories | 362 | 16.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 5.78 | g | 28.9% |
| Monounsaturated | 3.04 | g | 12.2% |
| Polyunsaturated | 0.77 | g | 5.9% |
| Omega-3 | 0.231 | g | Estimate |
| DHA | 8 | mg | 0.9% |
| Omega-6 | 0.539 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.33 | mg |
| Vitamin E | 0.38 | mg |
| Selenium | 20.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 81.8 | mcg | 9.1% |
| vitamin B1 | 0.084 | mg | 7.0% |
| vitamin B2 | 0.13 | mg | 10.0% |
| vitamin B3 | 0.749 | mg | 4.7% |
| vitamin B6 | 0.052 | mg | 3.1% |
| vitamin B9 | 24.9 | mcg | 6.2% |
| vitamin B12 | 0.177 | mcg | 7.4% |
| vitamin C | 0.331 | mg | 0.4% |
| vitamin D | 0.271 (11 IU) | mcg | 1.8% |
| vitamin E | 0.378 | mg | 2.5% |
| vitamin K | 1.05 | mcg | 0.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 39.7 | mg | 4.0% |
| iron | 0.953 | mg | 5.3% |
| magnesium | 16.6 | mg | 4.2% |
| phosphorus | 103 | mg | 14.7% |
| potassium | 158 | mg | 6.1% |
| sodium | 146 | mg | 6.3% |
| zinc | 0.766 | mg | 7.0% |
| copper | 0.103 | mg | 11.4% |
| manganese | 0.332 | mg | 14.4% |
| selenium | 20.5 | mcg | 37.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 177 | mg | 25.3% | 106% |
| Isoleucine | 302 | mg | 21.6% | 97% |
| Leucine | 551 | mg | 20.2% | 87% |
| Lysine limiting | 306 | mg | 14.6% | 61% |
| Methionine | 305 | mg | 29.0% | 127% |
| Phenylalanine | 625 | mg | 35.7% | 146% |
| Threonine | 245 | mg | 23.3% | 94% |
| Tryptophan | 93 | mg | 33.2% | 135% |
| Valine | 364 | mg | 20.0% | 87% |
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Recipe
See full recipeIngredients
- Wheat flour, all-purpose 450 g
- Milk, warm 150 ml
- Fresh yeast 20 g
- Sugar 125 g
- Butter, melted 100 g
- Eggs 2 large (100 g)
- Egg yolk 1 (17 g)
- Raisins 75 g
- Vanilla extract 1/2 tsp
- Salt 1/2 tsp (3 g)
- Lemon zest 1/2 lemon (3 g)
- Egg white, for the icing 1 (33 g)
- Powdered sugar, for the icing 75 g
Instructions
- 1
Dissolve the yeast and 1 tbsp of the sugar in the warm milk, stir in 75 g of the flour and leave this starter in a warm place for 30 minutes, until bubbly.
- 2
Beat the eggs and the egg yolk with the remaining sugar, the salt, vanilla and lemon zest, then add them to the starter with the melted butter.
- 3
Add the remaining flour gradually and knead for 10-15 minutes into a soft, slightly sticky dough; knead in the rinsed and dried raisins.
- 4
Cover and let the dough rise in a warm place for 1.5-2 hours, until doubled, then punch it down.
- 5
Divide the dough between two buttered tall tins about 12 cm across, filling them one third full, and let rise for 40-60 minutes, until the dough nearly reaches the rim.
- 6
Bake at 180C for 35-40 minutes, until a skewer comes out dry; cool on their sides for 10 minutes, then upright.
- 7
Whisk the egg white with the powdered sugar into a thick white icing, spread it over the tops of the cooled paska and let it set.