Classic Easter set

Traditional Easter baking is about the aroma of warm dough, a delicate texture, and a generous filling. The "Classic" Easter set from COOKIT is designed for those who cherish time-tested flavors and want to easily bake an authentic homemade Easter bread (paska) with a rich filling and festive decoration.

Set Contents:
Coarse pearl sugar (2–4 mm, 140 g) – makes the perfect decorative accent to highlight the festive look of your Easter bread.

Sweetened dried cranberries (whole, 140 g) – add a pleasant berry tartness and juiciness to the pastry.

Milk confectionery glaze (200 g) – creates a delicate, sweet coating with an appealing glossy finish.

To help you easily bake the perfect Easter pastry, we recommend trying the "Classic Paska" recipe, developed by baking production engineer Nadiya Ivanova.

Recipe: Classic Paska (Easter Bread)
Ingredients
Premium wheat flour — 500 g

Sugar — 100 g

Salt — 8 g

Chicken eggs — 2 pcs

Fresh compressed yeast — 25 g

Butter (82% fat, at room temperature) — 100 g

Vanilla sugar — 10 g

Milk (2.5% fat) — 150 g

Dried cranberries — 140 g

Orange jelly bits — 140 g

Preparation
Preparing the Preferment (Opara): Warm the milk slightly. Add the yeast and one tablespoon of sugar (taken from the total amount). Leave it for 15–20 minutes until the yeast becomes active and frothy.

Kneading the Dough: Combine the sifted flour, remaining sugar, salt, and vanilla sugar. In a deep bowl, mix the dry ingredients with the preferment, add the eggs, and knead until combined. Gradually add the room-temperature butter and continue kneading until the dough becomes elastic and no longer sticks to your hands.

Adding the Filling and First Rise: Gently fold the dried cranberries and orange jelly bits into the dough. Cover the bowl with a clean kitchen towel and leave it in a warm place for 1–1.5 hours to rise.

Shaping: Shape the dough and place it into a paska baking mold, filling it to about 2/3 of its capacity. Cover with a towel again and let it prove for another 40–50 minutes for the final rise.

Baking: Preheat your oven to 180°C. Brush the top of the paska with an egg yolk. Bake at 165–170°C for about 30–35 minutes until beautifully golden brown. Allow the Easter bread to cool completely after baking.

Decoration: Melt the milk confectionery glaze, pour it over the top of the cooled paska, and decorate with the coarse pearl sugar.