Easter Paska Buns Recipes

PASKA EASTER BREAD

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

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.