Best Moms Paska Bun Recipes

EASTER PASKA BUNS

Steps:

• Add the yeast, water and sugar to the bowl of a stand mixer fitted with a dough hook attachment (or use a large bowl and a hand mixer with a dough hook attachment). Let rise for 2 minutes.
• Add 6 cups of the flour and salt to the bowl with the yeast mixture.
• Zest the lemon and orange and add the zest to the bowl with the flour and yeast mixture.
• Peel the orange and lemon and add the flesh of the fruit to your blender (be sure to remove the seeds).
• Add the milk, melted butter, eggs and sugar to the blender and blend on high speed until smooth.
• Add the contents of the blender to the bowl of the mixer and mix on low speed until a sticky dough forms.
• Add the additional 1 to 1 1/2 cup flour as the mixer kneads the dough, 1/2 cup at a time until the dough becomes less sticky, but still soft.
• Cover the bowl with plastic wrap and rise for 90 minutes.
• Divide the dough into 30 equal pieces and roll each piece into a round bun shape. Place the buns on parchment paper-lined baking sheets.
• Cover with a kitchen towel and rise for about 20 minutes (this is a good time to preheat your oven to 325 degrees Fahrenheit).
• Bake the buns at 325 degrees Fahrenheit for about 18 minutes, or until the buns are light golden brown on top.
• Let the buns cool on the baking trays until completely cool.
• To a medium bowl, add the room temperature cream cheese and room temperature butter and cream them together with a hand mixer or wooden spoon.
• Add the powdered sugar 1/2 cup at a time and mix well until blended, scraping down the sides of the bowl after each addition.
• Add a few drops of milk if necessary to loosen up the frosting so it's easily spreadable.
• Spread a little frosting over each of the cooled buns and sprinkle with sprinkles for decoration.
• Enjoy immediately, or store in an air-tight container for up to 3 days.

MOM'S PASKA BUN RECIPE

Steps:

• 1. Dissolve yeast in the warm water and 1st amount of sugar, let yeast set for 10 minutes.
• 2. Beat eggs well and add sugar gradually, beat until dissolved.
• 3. Mix flour and salt. Make a well in flour mixture and pour in scalded milk, stir and add egg mixture. Beat well.
• 4. Add salt, margarine, lard, fruit juices and rinds. Mix well.
• 5. Add yeast mixture and mix again.
• 6. Turn dough on a floured surface an kneed well as if making buns and return to mixing bowl.
• 7. Let rise until double in bulk (2 hrs. approx).
• 8. Punch dough down and make buns. Let rise on pan until double in bulk (2 hrs. approx.).
• 9. Bake @ 350°F for 20 minutes or until tops are slightly browned. Keep watch that buns don't burn! Serving Ideas : Can also be made into 4 - 5 bread loaves.

PASKA BREAD

Steps:

• Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
• In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
• Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
• Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
• Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.