Easter is the most important festival for Christians of Georgia. No Easter celebration is complete without Paska - a traditional Easter sweet bread. Paska is usually prepared a few days before Easter.


  • 1.1 kg Wheat flour
  • 4 eggs
  • 400 g sugar
  • 500 ml whole milk
  • 200 g butter
  • 30 g active dry east
  • 200 g Raisins
  • 4 tbsp sunflower oil
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 0.5 tsp ginger powder
  • 0.5 tsp cardamom powder


  1. In a bowl pour 200 ml lukewarm milk (38-40 °C), add active dry yeast, 2 tbsp sugar and 100 g flour. Whisk well to completely dissolve the yeast. Cover the bowl with a lid or kitchen towel and set aside. In 10-15 minutes it will form a bubbly crust - it means that your yeast is ready to use.

  2. In another bowl beat eggs and sugar. Add already activated yeast mixture, milk and butter. Combine well. Add sunflower oil, lemon zest, spices and flour. Knead the dough, cover the bowl with a lid or kitchen towel. In 1-1.5 hour when the dough will rise, add raisins and knead again. If the dough is sticking on your hands, rub them with some oil.

  3. Divide the dough into equal pieces - it defends on your mold size. Shape each piece of dough into a ball and put them into a paper baking molds. Let the dough rise again. Preheat the oven to 170 °C and bake Paska for 30 minutes to 1 hour, depending on their size. When the cake tester or wooden stick comes out clean, Paska is ready. Let them cool completely on a wire rack.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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