This Easter bread recipe is "classic" in the sense of being similar to recipes available in many sources with minimal differences in quantities. Some give more sugar, others less butter or milk. So it is possible to adjust it to your taste. Since the flour can "take in" more or less moisture, follow your experience with the flour you use. This recipe features Butler's Gold wheat flour, type 00, by Barton Spring Mill.
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/for 3 Paskas to be baked in 15 oz paper molds/
TOTAL 1241 g - 180 g for decorations = 1061 g / 3 portions = 353.6 g

It is relatively less elaborate and heavy with eggs, dairy, and butter than some traditional Paska recipes.

The source for the original recipe in Ukrainian by Marianna Dushar:
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Adjusted to local ingredients featuring Butler's Gold flour by Barton Springs Mill by Lyukum Cooking Lab:
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