Chocolate Paska Bread
Paska bread is one of my favorite Easter desserts. I love how it combines two irresistible elements: soft, cake-like dough and a rich, creamy cheese filling. And then there’s the chocolate, something I can never say no to.
This version is a modern twist on traditional paska, bringing together fluffy yeast dough and a luscious chocolate cream cheese filling. It’s indulgent, festive, and perfect for sharing with loved ones around the Easter table.
Paska has a long tradition across Central and Eastern Europe, but it’s also wonderfully versatile. With just a few changes, it can take on completely new flavors—while still staying true to its roots. And if you love chocolate, this one is hard to beat.
Chocolate Paska Bread (with Cream Cheese Filling)
Ingredients
For the leaven:
- 50 g cake flour
- 50 ml full-fat milk (warm, not hot)
- 1/2 tbsp sugar
- 12 g fresh yeast
For the dough:
- 500 g cake flour
- 2 tbsp sugar
- 150 ml milk (warm)
- 1 tbsp vanilla sugar
- 2 egg yolks
- 1/2 beaten egg
- 2 tbsp sour cream
- 50 g butter ,softened
- 1/2 salt
- orange zest
For the filling:
- 500 g cream cheese
- 200 g dark chocolate
- 100 ml heavy cream
- 150 g sugar
- 1 teaspoon vanilla sugar
- 1 tablespoon brewed coffee
- 4 large eggs
- pinch of salt
Instructions
1. Prepare the leaven
- In a small bowl, combine the warm milk, flour, sugar, and crumbled yeast. Mix well and let it rest for 10–15 minutes, until slightly foamy.
2. Make the dough
- Sift the flour into a large bowl and make a well in the center. Add the egg yolks, half the beaten egg, sour cream, and sugar, and mix lightly.
- Pour in the leaven, then gradually add the warm milk. Begin kneading until the dough comes together.
- Add the salt and orange zest, then continue kneading until smooth. Finally, incorporate the softened butter and knead until the dough becomes elastic and no longer sticks to your hands.
- Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Prepare the filling
- Melt the dark chocolate with the heavy cream and coffee over low heat. Stir until smooth and set aside to cool slightly.
- In a separate bowl, mix the cream cheese with the sugar and vanilla sugar until smooth.
- Lightly beat the eggs with a pinch of salt, then add them to the cheese mixture and mix well.
- Slowly pour in the melted chocolate, stirring continuously until fully combined and creamy.
4. Assemble the paska
- Preheat the oven to 180°C (350°F).
- Line a round cake pan with removable sides. Roll out the dough into a circle slightly larger than the pan.
- Place the dough into the pan, covering the bottom and sides evenly.
- Pour in the chocolate cream cheese filling and smooth the top. Brush the exposed dough edges with beaten egg.
5. Bake
- Bake for 40–45 minutes, or until the edges are golden and the center is set.
- Remove from the oven and allow the cake to cool completely before slicing.
To Serve
- Slice and serve once fully cooled. This paska is rich, creamy, and best enjoyed slowly—with coffee, tea, and good company.
Notes
Paska is a popular dessert in the Ukraine, but also in neighboring Moldova (spelled pasca), Romania and Georgia.
Related: Neapolitan Cheese Easter Pie (Pastiera Napoletana)
Related: Paska Bread
Related: Snickers Cheesecake
Related: Hungarian Easter Twisted Bread (Fonott Kalács)
Related: Italian Easter Egg Cookie with Eggs
Hi… I’m stuck at Cake dough #8.I don’t know what you mean by make the sourdough recipe using half the quantity from here
Hi Josee,
Please ignore that sentence—this paska recipe originally used a dough recipe from another recipe we linked to. We’ve now included the dough instructions directly in this recipe but forgot to remove the reference.