Here is the recipe and how to:
- 1 orange
- 1 lemon
- 3/4c. water
- 1/4c. sugar
I used scooped out orange and 3Tbsp. lemon juice and 1c. water. I found the easiest way to scoop out an orange is to use a grapefruit spoon.
- 2c. scalded milk (I used vanilla rice milk and they turned out better than the "real" milk version)
- 2Tbsp. yeast
- 3/4c. water
- 2tsp. sugar
- 6 eggs
- 1Tbsp. salt
- 1 1/4c. white sugar
- 1/4c. melted margerine + 1/4c. oil
Add margerine, salt, juices, milk, and mix
Add yeast mixture and stir.
Keep adding flour and kneading to make a soft dough (I use my kitchen aid with dough hook for the first 7cups of flour and then switch over to kneading the old fashioned way with a big stainless steel bowl).
The key to great paska is a very soft dough. It should be a bit sticky, and feel soft like you want to add a bit more flour but aren't quite sure.
Cover and let rise (about 1hour) in a warm draft free place (I turn my oven light on and put bun dough in there). Then shape the buns, let rise for a bit again (another hour) and then bake.
Here is the 'how they grow' breakdown: 1/3dough + 1/3 2nd rise + 1/3 baking rise.
To shape I took a few pictures to try and show you how to work the dough through to get perfect buns:
Bake at 350 degrees farenheight for about 25mins. the first 15mins bake uncovered and then the last 7-10 mins foil cover the tray and finish baking. This recipe gave me 55 buns and 1 loaf of bread.
once done baking ice them and sprinkle! I used basic vanilla, but a lemon icing is also VERY good.