Easter Paska Buns


2 Tbsp. instant dry yeast
1 c. room temperature water
1 tsp. white sugar
7 - 7 1/2 c. all purpose flour
3/4 tsp. salt
1 1/4 c. milk, at room temperature
1/4 c. Blood Orange Olive Oil or Lemon Olive Oil
1/4 c. Butter Olive Oil
2 eggs
3/4 c. sugar


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.

Add the milk, olive oils, eggs and sugar to a small bowl and whisk together until well combined. Add 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 approximately 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 then frost with a cream cheese frosting and sprinkles!

Submitted by Sara Dacombe, staff - and her kids who helped with the baking, decorating and taste-testing!

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