Papushnik "Easter"

The tradition of making papushniks goes back to distant Proto-Slavic times. The name itself speaks eloquently about this sweet bread product: from the Proto-Slavic "papa" means bread. Most often, it was made for religious holidays, especially Easter.

Later, in the XVIII - the beginning of XX century, papushnik became the main dish on the Easter tables of Ukrainians. The most time and effort was devoted to its preparation. Usually, a 90-centimeter-tall papushnik was prepared, for which 160 egg yolks were used. Sometimes even the stove had to be disassembled and rebuilt for this, so that the festive fragrant papushnik could grow to unprecedented sizes.

Now, every Ukrainian can go back in time and have a fragrant fluffy papushnik on their own table, recreate ancient traditions and taste a traditional Ukrainian holiday product for Easter.