About This Recipe
There's something quietly magical about Easter bread — that rich, golden loaf studded with cinnamon and shaped into braids or wreaths that fills your kitchen with warmth on a spring morning. It's essentially a sweeter cousin to challah, with more eggs, a hint of spice, and a soft, tender crumb that pulls apart easily.
Canadian home cooks have embraced this tradition for decades because it strikes the perfect balance between festive and approachable. You don't need fancy equipment, just a little patience during the rises. The result is a bread that looks beautiful enough to gift and tastes even better fresh from the oven with a light dusting of powdered sugar.
Tips for the Best Easter Bread (Paska)
Laissez votre beurre ramollir complètement avant de mélanger — s'il est trop froid, il ne s'intégrera pas bien et la pâte sera dense. Après la deuxième montée, badigeonnez généreusement d'un œuf battu pour cette belle finition dorée, puis enfournez à 350°F (180°C) jusqu'à ce que la croûte soit bien dorée et que le pain sonne creux quand on le tape.
What to Serve With It
Serve Easter bread warm alongside a pot of strong coffee or tea, with butter and jam on the side. It pairs beautifully with smoked salmon and cream cheese for a brunch spread, or sliced thin and toasted with a smear of cinnamon butter for a cozy afternoon snack.
Storage & Reheating
Wrap cooled bread tightly in plastic wrap and store at room temperature for up to three days, or refrigerate for up to a week. Reheat slices gently in the oven at 350°F (180°C) for about five minutes to restore that soft crumb. For longer storage, freeze whole loaves wrapped in foil for up to two months.
