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mom's paska bun recipe

(1 rating)
Recipe by
Teresa May
Ninette, MB

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.

(1 rating)
yield 60 serving(s)
prep time 4 Hr
cook time 20 Min

Ingredients For mom's paska bun recipe

  • 3 Tbsp
    active dry yeast
  • 1 c
    water, warm
  • 2 tsp
  • 4 c
  • 16 lg
  • 1 1/2 c
  • 1 tsp
  • 1/2 c
  • 1
    orange - juice and rind
  • 1
    lemon - juice and rind
  • 3 c
    milk - scalded
  • 8 c

How To Make mom's paska bun recipe

  • 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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