These Easter Paska Buns are the perfect sweet treat for Easter or spring! Made with a fresh citrus-infused sweet dough, creamy frosting and sprinkles!
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Happy Easter everyone! I’m excited to be sharing this BONUS recipe with you today, this Easter weekend – these Easter Paska Buns! I love making Easter Paska Buns each year around Easter time because they’re so fresh and delicious and perfect for Spring!
Traditional Paska recipes originate in Eastern Europe, which is actually where I live right now but it’s not where I’m from nor where my family is from. Easter Paska Buns weren’t something I grew up with like some of my friends with Eastern European heritage did, but I’ve enjoyed mastering this recipe over the last 10 years and my family has sure enjoyed it too!
We’re actually not celebrating Easter this weekend because here in Romania we celebrate Orthodox Easter instead of Catholic Easter, like most of the Western World, so we get to enjoy these Easter Paska Buns two weekends in a row! Lucky us!!
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I originally adapted this recipe from Mennonite Girls Can Cook many years ago- I’ve simplified their recipe quite a bit and added my own frosting that I think adds the perfect touch for Easter!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite traditional Easter recipe? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for even more Easter recipes? Try some of my favourites linked below!
- No Bake Mini Eggs Cheesecake
- Mini Eggs Chocolate Chip Cookies
- No Churn Creme Egg Ice Cream
- Mini Eggs Brownie Parfaits
- Honey Balsamic Roasted Carrots
- Maple Rosemary Roasted Sweet Potatoes
LOOKING FOR MORE BREAD BAKING RECIPES AND TIPS?
Get my guide to Easy No-Fail Homemade Bread!
Recipe Video
Watch the video below to see exactly how I make this great spring recipe. You can find more delicious recipe videos on my YouTube channel
Easter Paska Buns
Ingredients
For the buns:
- 2 tablespoons instant dry yeast
- 1 cup room temperature water
- 1 teaspoon white sugar
- 7 - 7 1/2 cups all purpose flour
- 3/4 teaspoon salt
- 1 lemon
- 1 orange
- 1 1/4 cup milk, at room temperature
- 1/2 cup butter, melted
- 2 eggs
- 3/4 cup sugar
For the frosting:
- 8 ounces full fat cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 2 cups powdered sugar
- a few drops of milk, until spreadable consistency is reached
- sprinkles (if desired)
Instructions
For the buns:
- 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.
For the frosting:
- 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.
Krysta says
Yum! I use a very similar recipe too, only I substituted kefir (or buttermilk) instead of the milk. Gives them that extra soft springiness! And we top it with paska spread! It’s a cheese icing made from cottage cheese, whipping cream (or sour cream), sugar, lemon and boiled egg yolks. Sounds weird but it’s amazing!
Chrissie says
That sounds interesting! 🙂
Beth says
What is the recipe for this cottage cheese icing?! I’m very intrigued!!
Laura Gaertner says
I made the same icing except my husband calls it “paska spread”. So delicious!
The Busy Baker says
Happy to hear you both found it delicious!🙂
Donna says
Sounds good, I think this is a Mennonite recipe. Very similar if not.
Kimberly Baxter says
Yummy … the list of cakes to make in this Easter just gets longer and longer. So hard to decide which one.
Chrissie says
Thanks so much! I hope you enjoy them!
Laura Pucci says
are these buns too sweet to use as dinner rolls
Chrissie says
Yes, they’re fairly sweet and have a definite citrus flavour 🙂
LarryW says
Yes they are.
Demeter says
These look amazing! I mean, who doesn’t like a sweet treat with some sprinkles?! I know I do!
Chrissie says
Thanks so much!
Dee says
I absolutely love how these look! So tasty and yet so simple
Chrissie says
Thanks so much!
Catalina says
I love the texture of these Easter Paska Buns! I would love to have them for Easter!
Chrissie says
Thanks so much!
Allyson Reed Zea says
I can’t wait to try these! I think these are going to be our new Easter tradition!
Chrissie says
Hope you love them! 🙂
Christy says
How sticky should the dough be? Should I be able to touch it without getting dough on my hands?
Chrissie says
No, it’s pretty sticky. Before the first rise my hands are always sticky when I work the dough.
Sandra | A Dash of Sanity says
I am sure this will be a new favorite in my house!
Chrissie says
Thanks! Hope you enjoy!
Deb says
This is the recipe I’ve been looking for and look forward to making it this week for Easter! I’d like to make as loaves. Would you know the temp and time conversion please?
Ana Ghiran says
It makes about two big loaves or three small ones. The temperature should be the same but I cannot comment on the time as i do not use this recipe to make loaves. However, you will know they are done when they are golden brown on top.
Rachelle Girard says
I made these and shared them with three other people and all of us agree that this was the best paska we’ve ever had! I’m saving this recipe for years to come ♥️
The Busy Baker says
Oh, that’s so nice! Really happy you enjoyed this recipe and thanks for sharing it with others Rachelle!
Judi Taylor says
These were absolutely delicious & very easy to make. I did deliveries of buns & frosting. First time I’ve made Paska. Thanks for the recipe
The Busy Baker says
You’re welcome Judi! Glad you and others enjoyed it so much!😊
Laura Gaertner says
Could one make this recipe into loaves? Cook it a bit longer, say 50-60 minutes? Have you ever tried that?
The Busy Baker says
Yes, i’ve made it as loaves before and it makes 3. I haven’t made it like that in a very long time though, so, i’m so sorry but i couldn’t give you a baking time but i suggest you watch them carefully after about 20 minutes. Happy baking!
Janice says
I made these a couple of years ago and they were wonderful. Very moist and lovely flavour.
The Busy Baker says
I’m glad you enjoyed them!☺️
Barb Clark says
What size pan are you using for the 30 buns?
Chrissie says
I’d suggest a standard size baking sheet.
Cheryl Curtis says
These were AMAZING!!! We used buttermilk to make them softer.. instead of the whole fruit we used currants and tiny fruit pieces and lemon essence along with the rind of the lemon and orange..
topped it with a butter cream cross – like hot cross buns — OMG!!! I could have eaten the whole pan before Easter!!
Excellent!
The Busy Baker says
Thanks so much Cheryl!! Really glad you like the recipe!
Donna T says
The best recipe ever! Thank you so much for posting. Bread making always intimidates me, but these were a great success!
The Busy Baker says
So happy to hear that! You’re welcome Donna!
Jules says
These are definitely different for our Easter household. But they smell and look fantastic. Too hot to dress yet, but Ia excited
The Busy Baker Team says
I’m so happy you are enjoying them! Thank you for taking the time to leave your feedback!
Sara McFaddin says
Happy Easter Chrissie and Fam! Just sitting down for breakfast and then we will get started on our Paska!
The Busy Baker Team says
Thank you! Happy easter to you and your family too!
Tamara Moon says
Hi! I’ve been making a similar paska recipe for over a decade but it is scant on details and I’ve never managed to get the texture the same as my grandma’s. This year we are doing Easter a week late and smaller and I sought out an easier recipe. Honestly this is the best paska I’ve made yet. I followed it almost exactly except doubled the lemon and omitted the orange and added a bit of vanilla just to make it more like the family recipe. But the amazing thing is that this method was half the work and yet still an amazing result. Thanks so much.
The Busy Baker Team says
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Ellie says
Can I leave out the orange and lemon? My husband is not a fan of citrus. If I leave it out should I substitute something else?
The Busy Baker Team says
You can, however you might find your paska buns a bit bland. You can try adding some vanilla bean paste instead. Let us know how they turn out!