MOM'S PASKA BUN RECIPE
Easter means paska for my extended Mennonite family. Paska is a soft and eggy sweet bread similar to brioche. Traditionally it is baked as a round bread but my family likes it made into buns topped with icing and colourful nonpareils or shredded coconut.
Provided by Teresa May
Categories Sweet Breads
Time 4h20m
Number Of Ingredients 12
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.
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