Learn how to make Ukrainian Easter Bread Doves (Holuby) with this clear, easy-to-follow tutorial and recipe. These charming edible doves are traditional decorations for Ukrainian Easter baskets, Paska (Easter bread), and Korovai (wedding bread), symbolizing the arrival of spring. As a child I remember seeing ornate doves atop towers of bread; some were varnished and not meant to be eaten. Making these at home and actually tasting them felt like a small childhood dream come true — and now you can recreate them too.
These sweet, edible doves are traditionally placed in Easter baskets that are brought to church on Easter Sunday. I make them as part of the family tradition and to decorate Ukrainian Easter breads (see recipe below). They’re simple to shape and bake and make a delightful decorative touch for Paska or Babka at Easter.
If you enjoy Ukrainian breads, you might also like my bread machine Kolach (Ukrainian Christmas bread).
Historically, Ukrainians celebrated the return of spring and migrating birds during the Holy Day of the 40 Martyrs (March 9 O.S.; March 22 N.S.) with spring songs (vesnianky). Dough birds were baked to represent returning larks, and that custom evolved into the Easter doves we still make today.
Today, these doves symbolize spring and are common Easter decorations. They’re also used on Korovai — the elaborately decorated wedding bread — where two doves often represent the bride and groom and additional birds represent family and friends.
🥘 Ingredient Notes
- Cooking oil: I use canola oil, but any neutral vegetable oil works.
- Yellow food coloring: Optional — just a drop or two from regular grocery store food coloring for a subtle tint.
*See the recipe card for the full ingredient list and measurements.
Bread holds deep cultural importance in Ukraine. It’s a sacred food used for offerings at church and to welcome honored guests at home. Bread appears at nearly every holiday and special event, and traditional Ukrainian weddings often feature towering displays of decorated breads.
🔪 How to Make Ukrainian Easter Doves
PREP: Make the dough
- If the dough is too soft, add flour a little at a time until it reaches a thick, Play‑Doh-like consistency.
- Roll the dough into “snakes” about the thickness of a finger; cut into 2–4 inch pieces.
- Place one strip horizontally on your work surface and lay another strip across it to form a cross.
- Lift and weave the bottom arm up and across to the opposite side.
- Pull the other strip across so the left and right sides swap positions.
- Flatten and shape the sections to form wings; use a knife to cut small feathers into the tail.
- With the blunt side of the knife, press feather impressions into the wings.
- Shape one end into a head and pinch a tiny beak.
- Add a small poppy seed or a tiny piece of currant for each eye.
⏲️ Baking time
- Let the shaped doves rise for 5 minutes only — any longer and they may puff up and lose their shape.
- Bake in a preheated oven at 350°F (176°C) for 10 minutes.
- Remove, brush with a beaten egg diluted with 1 teaspoon of water (or milk), then return to the oven for another 10 minutes until golden.
- Cool for about 5 minutes after baking.
- While still warm, insert a toothpick into the bottom of each dove so they can be placed on Paska or Korovai.
Ukrainian Dove tutorial
Making these doves is an excellent family activity, especially with children. The steps are simple enough for school groups or kids’ clubs; when I made them with a class of 8‑year‑olds and with Girl Guides, the children loved the process. Printing the short instructions for each child helps keep things organized and fun.
Expert Recipe Tips
- Use warm (but not scalding) water: Boiling water helps produce a pliable dough; let it cool slightly before adding the egg.
- Knead until smooth: The dough should be thick and pliable; add flour gradually if it’s too sticky.
- Avoid over‑rising: Only allow a short 5‑minute rise to preserve the dove shapes.
- Shape on a nonstick surface: Use parchment or a lightly floured board to prevent sticking.
- Be gentle with feather details: Use the blunt side of a knife to press impressions without slicing through the dough.
- Egg wash for color: Brushing with diluted beaten egg after the first bake gives a golden, glossy finish.
- Use toothpicks for placement: Insert them while the doves are warm to make attaching to breads easy.
- Adjust size for weddings: Make smaller doves if using them on a Korovai to fit the decoration scale.
🌡️ Storing
Store baked doves at room temperature for 3–4 days, or freeze them for up to 3 months (I often freeze them with the bread if I need longer storage).
👪 Serving Size
This recipe yields about 30 doves. You can scale the recipe to make fewer or more by adjusting the serving size in the recipe card; ingredient amounts will update accordingly.
❔Recipe FAQs
Yes. Prepare the dough and refrigerate for up to 24 hours. Bring it to room temperature before shaping.
Yes. Store in an airtight container or freezer bag for up to 3 months and thaw at room temperature before use.
If they rise too long before baking they can overinflate and lose their shape. Limit the rise to about 5 minutes.
Use poppy seeds, black sesame seeds, or tiny chocolate bits as alternatives.
No. The yellow food coloring is optional; the egg wash alone will give a pleasant golden color.
And be sure to check out other Ukrainian Easter recipes in the collection.
📋More Ukrainian Recipes
- Ukrainian Daughter’s Crock Pot Casserole
- Pampushky – Ukrainian doughnuts
- Lazy Slow Cooker Cabbage Rolls
- Potato and Cottage Cheese Perogies
If your family loved this recipe, please leave a comment and rating — sharing photos and feedback is one of the best ways to support recipe creators.
🕊️Ukrainian Easter Bread Doves Recipe (Holuby)
Ingredients
Dough:
- 1 cup boiling water
- 1 teaspoon cooking oil
- 1 teaspoon white sugar
- 1 egg
- 2 drops yellow food coloring (optional)
- 3 cups all-purpose flour
Egg Wash:
- 1 egg, beaten diluted with 1 tsp water or milk
Garnish
- currants or poppy seeds for eyes
Instructions
-
Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.
Make the dough:
-
Combine the boiling water, oil, sugar, egg, and food coloring (if using). Mix well with a wooden spoon.
-
Add 2 cups of the flour to start and knead by hand on a floured surface. Add more flour as needed up to the full 3 cups so the dough is thick and pliable.
Shape the doves:
-
Roll dough into finger-thick ropes and cut into 2–4 inch pieces. Form each dove by placing two strips in a cross, weaving the ends, shaping wings and tail, and forming the head and beak. Add tiny seeds or currant pieces for eyes.
-
Let shaped doves rise for 5 minutes.
Bake the doves:
-
Bake in the preheated oven for 10 minutes.
-
Remove and brush with the beaten egg diluted with 1 teaspoon water or milk, then return to the oven for another 10 minutes.
-
Remove from oven and cool about 5 minutes. Insert a toothpick into the bottom of each dove for easy placement on breads.
Notes
- Let boiling water cool slightly so it doesn’t scramble the egg when mixed.
- Knead until smooth and adjust flour to reach that play‑dough texture.
- Limit rising time to preserve the dove shapes — 5 minutes is sufficient.
- Work on parchment or a lightly floured surface to prevent sticking.
- Use the blunt edge of a knife to make feather impressions without cutting through the dough.
- Egg wash after the first bake gives the doves a lovely golden shine.
- Insert toothpicks while warm to attach doves easily to decorative breads.
- Scale size as needed — make smaller doves for wedding Korovai.
*Note: I make mine quite large, but you can adjust the size as desired.
**These instructions are easy to copy and hand out if you’re doing this activity with children.
