[5][6] In some diaspora communities the term paska is used for braided loaves, while the tall breads resembling Russian kulich are called baba or babka.

[8] In the Mennonite communities of North America, the act of baking the paska bread was a ritual that commemorated the resurrection of Christ.

[13] After the matins all the people in the congregation exchange Easter greetings, give each other krashanky, and then hurry home with their baskets of blessed food (sviachene).

Only then do they enter the house, ceremoniously open the bundle (dorinnyk) over the heads of the children, and sit down to the table to break their fast.

[5] Modern pasky usually have a white glaze made from sugar and egg and are decorated on top with coloured wheat grains or poppy seeds.

[14] Paska is eaten with hrudka, also called syrek, a bland sweet custard similar to cheese made from separated eggs and milk and beets mixed with horseradish (chren/hrin) and kovbasa.