Paska Buns

Traditionally, Paska or Easter bread was baked in large coffee tins and odd shaped pans. Recently however, small and large loaf pans are being used to form these sweet and tasty loaves. I have opted to make this citrus, sweet dough into buns, which are conveniently served and can be easily distributed to family and friends. This recipe is not in the From Oma's Kitchen Cookbook.

3 Tbsp / 45 ml granular yeast

2 tsp / 10 ml sugar

1 cup / 250 ml potato water, warmed

1 ½ cups / 375 ml sugar

1 cup / 250 ml potato water

1 cup / 250 ml milk

¾ cup / 175 ml butter, melted

1 Tbsp / 15 ml salt

5 eggs, beaten

1 lemon, juice & zest

1 orange, juice & zest

9-10 cups/ 2.25-2.50 L all-purpose flour

Combine first three ingredients in a small bowl to rise. In a medium bowl, combine remaining ingredients including lemon and orange zest and juice. This mixture should be warm. Pour into a large bowl, add yeast and gradually beat in flour to make soft dough. Set aside to rest for 15 minutes; knead to make smooth dough. Cover with plastic and set in warm place to rise until double in bulk. Punch down and shape into buns. Place buns on parchment cover cookie sheets. Let rise until light.

Bake @ 350F / 180C for 20 minutes.

Ice with a runny icing and decorate with sprinkles. Makes about 60 buns.